I received a free jar of Coconut Oil for my honest review. I received no monetary compensation for this post.
I was sent a jar of organic coconut oil and thought I would find a way to incorporate it into my baking this week. Coconut oil has been touted as “healthy” but I’m no doctor and it’s still a saturated fat. You can google coconut oil to see what the difference is between it and other saturated fats. I decided to play with a recipe – OK I totally destroyed a recipe to make these cupcakes and yet they somehow came out delicious. I replaced the butter with coconut oil and water with milk and too many other changes to mention. It’s totally different from what I started with…..the firemen loved them and that’s what matters. I had one or two or five and can tell you that the cake was very moist, very light and delightfully chocolately. My kind of cupcake!
Rich Chocolate Cupcakes with Apricot Cherry Buttercream and Jam
For the Cupcakes:
3 cups all purpose flour
2 cups granulated sugar
2 tsp baking powder
2 tsp baking powder
2 tsp cinnamon
1 1/2 tsp salt
2/3 cup cocoa powder
1/2 cup canola oil
1/2 cup coconut oil
2 cups milk
2 tsp pure vanilla extract
2 TBSP white vinegar
For the Buttercream:
8 TBSP butter, softened
2 1/2 cups powdered sugar
1/4 cup apricot cherry jam or jam of choice
1 – 2 TBSP milk
pinch of salt
Additional jam to spread on top of iced cupcakes
Preheat the oven to 350°
Line 36 cupcake cups with paper liners and spray with nonstick cooking spray.
Add the flour, baking powder, baking soda, cinnamon, salt and cocoa powder to a large bowl. Whisk together until well combined. Set aside.
Mix the milk and vinegar and set aside.
Add the granulated sugar, canola oil and coconut oil to the bowl of a stand mixer with the paddle attached and beat on med-high speed until light and fluffy. (You can see how bright and white this becomes thanks to the coconut oil.)
Add the eggs, one at a time, mixed well after each egg. Add the vanilla extract. Scrape down the sides of the bowl as needed.
With the mixer on low add the dry ingredients alternating with the milk/vinegar mixture beginning and ending with the dry mixture. Be sure that everything is well incorporated. This will be a thick batter.
Fill the prepared cupcake cups 2/3rds full and bake at 350° for 20 – 25 minutes or until the cake springs back when touched or a toothpick comes out clean.
While the cupcakes are baking you can make the buttercream:
Add the softened butter to the bowl of a stand mixer with the paddle attached. Beat the butter until it is smooth. Add the powdered sugar and the pinch of salt, then the jam. Add as much milk as is needed to get a smooth icing.
After the cupcakes come out of the over cool them on a wire rack. When they are completely cool you can frost them.
Since this is such a sweet frosting you don’t need much so just add it sparingly and then add a dollop of jam on top.
The coconut oil adds just the slightest hint of coconut flavor in the background and it plays very nicely with the chocolate and cinnamon. The apricot cherry jam was something I canned this summer – obviously you can substitute any complimentary fruit spread or jam of your choice. These were, as I wrote above really yummy and I will be making this recipe again.
Disclosure: I received a free jar of Coconut Oil for my honest review. I received no monetary compensation for this post.