Chocolate Cupcakes with Cream Cheese Frosting

I was in charge of making Birthday cake for our family Christmas celebration (thank goodness, my body could not take another processed food treat, but my mouth finds it hard to resist). I used to make this crazy complicated Red Velvet cake that had 2, yes 2, 1 oz bottles of food coloring in it. Needless to say this year I wanted to make something different and better that everybody would enjoy. I did some recipe hunting and found one on 100 days of real food that only needed a bit of adjusting. Here is a link the the original. Here is my adjusted recipe.


Chocolate Cupcakes

2 cups whole wheat bread flour

1/2 cup unsweetened cocoa powder

4 tsp baking powder

3/4 cup honey

1/4 tsp salt

1 1/2 cups water

2 large eggs

2/3 cup coconut oil (in liquid state)

2 Tbsp vanilla

18-24 muffin papers

Preheat oven to 350 F and place muffin papers in muffin tin.

In a large bowl whisk together dry ingredients including four, cocoa powder, baking powder, and salt.

Make a well in the middle of the dry ingredients and add the water, eggs, oil, honey, and vanilla. Whisk together until well blended.

Fill muffin tins 3/4 of the way  and bake for 15-18 min or until a toothpick comes out clean when inserted in the middle. Let cool completely before frosting.

Cream Cheese Frosting

8 oz package cream cheese, sofened

2 tsp vanilla

1/4 cup coconut sugar

1 Tbsp soy nog

Cream together cream cheese and coconut sugar. Mix in vanilla and soy nog.

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