Day 27-Celebration

Today is Day 27 of the 30 Day “Photog Wanna Be” Challenge.

Todays’ challenge is “Celebration.”

Day 27-Celebration

Any day that includes chocolate cupcakes in my life calls for a celebration. Especially THESE cupcakes! I used organic unrefined virgin coconut oil to make these and they are divine! The one in the front is peanut butter cream cheese frosting and the one in the back is just cream cheese frosting. Follow this link for the recipe. For the peanut butter frosting I followed the recipe but just added a spoon of organic peanut butter (the kind that doesn’t need to be refrigerated).

 Hop on over to Two Everyday Divas and Flower Faerie Lives Life for their takes on “Celebration.”

Challenge for tomorrow is “Flowers.”

Thanks for stopping by.


Chocolate Cupcakes with Cream Cheese Frosting

I have been wanting needing some chocolate cupcakes in my life. I don’t even remember the last time I had one. I believe the last time I had some was when we made a batch for Monk’s 2nd birthday party. Monk is now 3 years 7 months. I found a recipe from Add A Pinch, but I modified it a bit. I whipped up a batch of chocolate cupcakes with cream cheese frosting, and they are delish!

Light and moist with just enough chocolate and the cream cheese frosting adds just the right touch. The original recipe made 12 cupcakes. I doubled the recipe when I made ours, because 12 would not last very long in this house.

Chocolate cupcakes with cream cheese frosting.

This recipe yields 24 chocolate cupcakes with frosting.

Chocolate Cupcakes:

2 cups all-purpose flour

2 cups granulated sugar

1 cup natural unsweetened cocoa

2 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon espresso powder (instant coffee)

1 cup of milk

1/2 cup of unrefined virgin coconut oil

2 eggs

1 teaspoon vanilla extract

1 cup boiling water

Cream Cheese Frosting:

1/2 cup of butter (1 stick), softened

1 package of cream cheese (8 ounce), softened

1 teaspoon vanilla extract

4 cups confectioner’s sugar

Preheat the oven to 325 F.

Fill the muffin tin with cupcake liners.

In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, salt and espresso powder. Whisk until combined well.

Add milk, coconut oil, eggs, and vanilla extract to the flour mixture. Whisk until everything is combined well. Slowly add boiling water to the mixture and slowly whisk until everything is fully combined.

Using a spoon or ice cream scoop, fill the cupcake liners about 1/2 to 3/4 full.

Place in the oven and bake for 13-15 minutes or until a toothpick inserted in the middle comes out clean.

Remove from the oven and allow the cupcakes to completely cool.

For the cream cheese frosting, whisk together the butter, cream cheese and vanilla extract until combined.

Add confectioner’s sugar one cup at a time and whisk until fully incorporated.

Continue to add sugar and whisk until you have added all four cups.

Spoon into a Ziploc bag or piping bag, snip a little triangle off the corner and pipe onto the cooled cupcake.

Chocolate cupcakes with cream cheese frosting. Delish!


Grab one and enjoy!