Tuesday, January 20, 2015

Chocolate Cola Cupcakes with Very Vanilla Frosting



I made these cupcakes for our favorite babysitter's birthday last week. They are some of the moistest and most chocolaty cupcakes you will ever eat! The recipe makes 24 delicious and terribly addictive cupcakes.




These are the yummy ingredients you'll need to begin.


After preheating the oven to 350 degrees, you will want to prepare your cupcake tins. First add the liners and then lightly spray with cooking spray. This will prevent the cupcakes sticking too much to the liners. They will stick much more if you use paper liners than if you use foil liners. The step might be unnecessary for foil, but a little spray won't hurt.


Then you will need a medium saucepan to heat the cola, cocoa powder and coconut oil over medium heat until coconut oil is melted. I use caffeine free cola because of the kids.  I use organic refined coconut oil not extra virgin oil. Either will work but the extra virgin does have a distinct coconut flavor which I didn't really want in this recipe.  


Then add the granulated and brown sugars and whisk until dissolved and fully combined. 



Remove mixture from heat and allow to cool.


In a large bowl sift together flour, baking soda and salt. Then you can set aside dry ingredients for a moment and return your attention back to the cola mixture.


Add apple sauce and vanilla to the cooled cola mixture. Stir until combined.


Gently fold the cola mixture into the flour mixture. The batter will be slightly lumpy. Do not over mix or cupcakes make become tough.  


It is now time to fill the cupcake tins. I know a lot of people use an ice cream scoop to fill their cupcake tins and this does work great. I like to transfer my batter into a large spouted measuring cup and pour the batter into prepared cup cake tin/liners.


Then transfer filled tin to the preheated 350 degree oven and bake for 20-25 minutes. Rotate the pan halfway through the baking time.  


The cupcakes will be done when a toothpick inserted into the middle of the cakes comes out clean.

Remove cupcakes from the oven. Allow to cool in tins for 5 minutes then remove from tins and transfer the cupcakes to a wire rack to cool completely.


Turning our attention to the Very Vanilla Frosting. It is so creamy and so yummy! Above is what you'll need.


In a large bowl cream coconut oil with a hand mixer on medium speed until creamy and soft.


While continuing to mix with hand mixer slowly add confectioners sugar to the coconut oil. Make sure you start adding the confectioners sugar slowly or it will look like a snow storm in your kitchen if you don't! When all the confectioners sugar is incorporated add vanilla. Yes a whole tablespoon. That's why it's Very Vanilla Frosting. Then slowly begin adding coconut milk a little at a time just enough until frosting reaches the desired consistency. For the coconut milk I use the one found in the refrigerator section of your grocery store and is unsweetened. When completely mixed and fluffy, refrigerate frosting for 5 to 10 minutes before frosting cupcakes.


When the cupcakes are completely cooled it's time to frost. Remove frosting from refrigerator. Of course you could just use a good old butter knife or spatula to frost and they will look and taste great. But if you have a little extra time, fill pastry/piping bag fitted with large star or round tip. Pipe the desired amount of frosting on each cupcake and enjoy.


Chocolate Cola Cupcakes with Very Vanilla Frosting

Prep time:  20-25 minutes

Bake time:  20-25 minutes
Total time:  40-50 minutes
Servings:  24 cupcakes

Ingredients

Chocolate Cola Cupcakes:
  • 2 cups cola
  • 1 cup dark unsweetened cocoa powder
  • 1/2 cup coconut oil
  • 1 1/4 cups granulated sugar
  • 1/2 cup firmly packed brown sugar
  • 2 cups all purpose flour
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened apple sauce
Very Vanilla Frosting:
  • 4 cups confectioners sugar
  • 1 cup coconut oil
  • 1/4 to 1/2 cup unsweetened coconut milk
  • 1 tablespoon vanilla extract
Directions

Cupcakes:
  1. Preheat oven to 350 degrees.
  2. Line cupcake tin with cupcake liners and lightly spray the inside of the liners with nonstick cooking spray.
  3. In a medium saucepan heat cola, cocoa powder and coconut oil over medium heat until coconut oil is melted. Add the granulated and brown sugars and whisk until dissolved and fully combined. Remove mixture from heat and allow to cool.
  4. In a large bowl sift together flour, baking soda and salt. Set aside dry ingredients.
  5. Add apple sauce and vanilla to the cooled cola mixture. Stir until combined.
  6. Gently fold the cola mixture into the flour mixture. The batter will be slightly lumpy. Do not over mix or cupcakes make become tough.  
  7. Pour batter into prepared cup cake tin/liners and bake for 20-25 minutes. Rotate the pan halfway through the baking time. The cupcakes will be done when a toothpick inserted into the middle of the cakes comes out clean.
  8. Remove cupcakes from the oven. Allow to cool in tins for 5 minutes then remove from tins and transfer the cupcakes to a wire rack to cool completely.
Frosting:
  1. In a large bowl cream coconut oil with a hand mixer on medium speed until creamy and soft.
  2. While continuing to mix with hand mixer slowly add confectioners sugar to the coconut oil.
  3. When all the confectioners sugar is incorporated add vanilla.
  4. Then slowly begin adding coconut milk a little at a time just enough until frosting reaches the desired consistency.
  5. Refrigerate frosting for 5 to 10 minutes before frosting cupcakes.
Cupcake Assembly:
  1. Remove frosting from refrigerator and fill pastry/piping bag fitted with large star or round tip. 
  2. Pipe the desired amount of frosting on each cupcake and enjoy.
Storage of cupcakes:

Cupcakes can be stored in a covered container at room temperature for a few day and will still remain moist and tasty. If made in particularly warm weather, consider storing in the refrigerator and remove 15-20 minutes before serving.

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