Instructions

Dark Chocolate Cupcakes - 6 muffins

• Preheat oven to 350 degrees and line or grease 6 muffin cups.
• In a medium-sized mixing bowl, combine the flour, baking soda, baking powder, cocoa, and a hint of salt. Mix and then set it aside.
• Add the cream butter and sugar together in a large bowl and mix until fluffy. Next, mix in the egg and vanilla thoroughly.
• Next, alternate adding the flour mixture and milk (or other milk preference) to the batter, mix gently.
• Fill each muffin cup 3/4 full and bake for 15-17 minutes – insert a toothpick into the center of a cake to check if it’s baked thoroughly. If it comes out clean, they are ready.
• Cool completely before icing.

Chocolate Ganache Icing

• Heat coconut milk in a small saucepan over medium-low heat. Stir frequently until small bubbles form around the edge of the pan.
• Place dark chocolate chips in a heatproof bowl. Pour warm coconut milk over chocolate chips and stir with a spatula until all chips are melted.
• Cover the bowl with plastic wrap and allow the mixture to cool at room temperature for 2 hours, stirring every 30 minutes. Apply to cupcakes using a piping bag or a knife.