Organic Chocolate Cupcakes

"I make these with all organic/ natural ingredients. They taste just like they came out of a box, and the cupcakes have no egg and no dairy so they are a nice treat for anyone with allergies. For the best flavor use extra virgin coconut oil. I served these at my 5 year olds birthday party, along with store bought brownies. We brought most of the brownies home, the cupcakes were all gone :)"
photo by Ramona O. photo by Ramona O.
photo by Ramona O.
photo by Chef Jean photo by Chef Jean
photo by dr_kaley photo by dr_kaley
Ready In:
55 mini muffins




  • Preheat oven to 350 degrees.
  • Sift all the dry ingredients together in a large bowl.
  • Add oil, water, vinegar and vanilla.
  • Fill well greased mini muffin tins 2/3 full with mixture. Or use cupcake papers for easier removal, and nicer presentation.
  • Bake 10-15 minutes. Until toothpick comes out clean.
  • Cool completely.
  • Meanwhile, beat whipping cream and powdered sugar in small bowl at high speed, until stiff peaks form. Gently stir in 1 teaspoon vanilla.
  • Top cooled cupcakes with icing and serve, or refrigerate until needed.

Questions & Replies

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  1. This recipe was so delicious. Very moist! I made in regular size cupcakes. Made about 20. Probably baked 15-20 minutes. Made with a cream cheee frosting. Huge hit at my son's birthday party. NOw to find an organic vanilla one too...
  2. I made these exactly as described and they were amazing. The only thing i changed was I added beet root that I dehydrated the night before and ground up, to the frosting as it was mixing. I was looking for the blood red colour - without the chemicals, thank you very much! Turned out amazing and was so light and fluffy. Picture attached (12 red/pink cupcakes with eyeballs all over, halloween treats)
  3. Made these cupcakes for a party, BEST healthy organic cupcakes I have ever made/had. Thank you so much for posting this recipe. Healthy but doesn't sacrifice any flavor at all, and you can eat them without feeling the regret of ingesting GMOs<br/><br/>Thanks again!
  4. spectacular recipe. made the cupcakes for my son's 4th birthday, to take to school for his friends and teachers. the empty pan came back with a note from the director, saying how great the cupcakes were and that all the teachers wanted a copy of the recipe. i had to double the frosting - probably because we were being too generous slathering it on... Also, in my oven the cupcakes took 18 minutes @ 350 to "mature" appropriately :).
  5. These came out awful. And the frosting never turned out. Tasted more like bland muffins. They were very crumbly too. We used whole wheat flour. I think we should have used regular flour.


I am a stay at home mom with 2 boys. They are my pride and joy, and I am always trying to find new healthy foods to feed them. I love to cook, and my family loves to eat!!! So I spend a lot of my time trying new recipes out on them. <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="" border="0" alt="Photobucket">
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