Double Dark Chocolate-Coconut Cupcakes

Name: Double Dark Chocolate-Coconut Cupcakes
Prep time: 40 min
Yield: 12
Ingredients: 1 1/2 cups Gold Medal® all-purpose flour; 1 cup granulated sugar; 1/2 cup unsweetened baking cocoa; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup original- or vanilla-flavored soymilk; 1/2 cup canola oil or vegetable oil; 1 tablespoon cider vinegar; 1 1/2 teaspoons vanilla; 1/2 cup miniature vegan chocolate chips; 1/2 cup vegan vegetable oil spread stick, softened; 1/3 cup virgin unrefined coconut oil (solid, not melted); 1 teaspoon vanilla; 2 to 4 teaspoons water; 3 tablespoons unsweetened baking cocoa; 3 cups sifted powdered sugar

Double Dark Chocolate-Coconut Cupcakes was pinched from <a href="http://www.bettycrocker.com/recipes/double-dark-chocolate-coconut-cupcakes/bbc14af7-dd30-4e8c-97d3-306cedcc6bc1?sc=Deep, Dark Chocolate" target="_blank">www.bettycrocker.com.</a>

"A dark chocolate cupcake topped with chocolate-coconut frosting and a bonus mini cupcake. The real surprise? It’s an egg-free, dairy-free vegan recipe. 12 servings..."

INGREDIENTS

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1 1/2 cups Gold Medal® all-purpose flour

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1 cup granulated sugar

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1/2 cup unsweetened baking cocoa

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1 teaspoon baking soda

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1/2 teaspoon salt

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1 cup original- or vanilla-flavored soymilk

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1/2 cup canola oil or vegetable oil

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1 tablespoon cider vinegar

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1 1/2 teaspoons vanilla

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1/2 cup miniature vegan chocolate chips

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1/2 cup vegan vegetable oil spread stick, softened

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1/3 cup virgin unrefined coconut oil (solid, not melted)

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1 teaspoon vanilla

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2 to 4 teaspoons water

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3 tablespoons unsweetened baking cocoa

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3 cups sifted powdered sugar

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