Cocoa Coconut Cupcakes

Is it foolish to start your week with chocolate?  Breakfast for my favorite Monday morning class this week is Cocoa Coconut Cupcakes and- as per usual- it’s a modified version of Chloe Coscarelli’s “Chlostess” cupcakes.  Happy April Fool’s Day! -Amanda




Cocoa Coconut Cupcakes

Yields 18 cupcakes


1 1/2 cups flour

1 cup sugar

1/3 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup coconut milk

1/2 cup canola oil

2 tablespoons apple cider vinegar

2 teaspoons vanilla extract



1.  Preheat oven to 350 degrees.  Line a muffin tin with paper liners.

2.  In a mixing bowl combine flour, sugar, cocoa powder, baking soda and salt.  Whisk until evenly combined.

3.  In a separate mixing bowl, combine coconut milk, oil, vinegar and vanilla.

4.  Pour the wet ingredients into the dry ingredients.  Mix until just combined.

5.  Fill each muffin tin about 2/3 full.  Bake 18-20 minutes, or until firm to the touch.

6.  Let cool… or not.  Share and enjoy with friends.


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