Chocolate Cupcake With One Ingredient Coconut Creme

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Every Sunday night, me and a couple of friends who love to cook and don’t see each other enough decided to make a tradition of cooking dinner (usually for my family) and dessert (usually cupcakes). Now I have a reason to look forward to the end of the weekend, and yet another thing to add to my list of posts I have to write.

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These cupcakes were sooo easy, a simple cake recipe paired with a one ingredient frosting! What is better than that? You think cheesecake is better? Well, I’ll have to agree with you there, but that doesn’t mean you can’t enjoy a simple cupcake every once in a while! If you are looking to make something sweet out of the ingredients in your house, I’d say this is just the thing, that is, if you keep a can of fatty coconut milk around all the time, which you should. It comes in handy for seemingly complicated but actually easy recipes, like this one. I had leftover coconut creme and made brownies with it. It was heavenly.

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And the cupcake above is the result of my friend and I wanting to see how much frosting we could fit on the cupcake before it toppled over. It was entertainment at it’s best, so no judging!

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As you can see, we have a very diverse family of cupcakes! And here is how…

Ingredients

1 1/8 cups all purpose flour

1/4 cup unsweetened cocoa powder

1 1/4 teaspoon baking powder

1/2 teaspoon salt

1 cup granulated sugar

1 large egg

2 teaspoons vanilla extract

3/4 cup fat-free milk

1/2 cup butter, melted

1-2 cans of coconut milk that is actually all fat. (Shake the can at the store, if it is all fat you won’t hear or feel the liquid in the can.)

 

Recipe

Preheat oven to 350 degrees. Mix together the flour cocoa powder, baking powder, salt and sugar. In a separate bowl mix the egg, vanilla and milk together, then add the melted butter. Add the dry ingredients to the wet in three additions, stirring well after each addition. Divy up the batter into 12 cupcake holders, and if you are like me, 3 mini ones for decoration. Bake for 15-18 minutes. Let cool before frosting.

For the frosting, take the can of hopefully coconut fat and separate whatever liquid there is from the fat, take the fat and whip it until it is light and fluffy. This does not need sugar, coconuts are sweet as they are and sugar will just make it an over sweetened mess!
* If there isn’t fat in the can, choose a different brand, and for now, find a different frosting recipe.

Cupcake recipe from  How Sweet It Is.

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