I decided to make cupcakes today. Chocolate cupcakes, to be exact. Just thought it’d be nice to have something sweet around, and also because it would be a good project for my tot and I to embark on together.
Oh, and the timing would be just perfect too, because chocolate cupcakes would be absolutely LOVELY to celebrate a fifth wedding anniversary 🙂
I saw this delightfully delicious chocolate cupcake recipe from Love and Olive Oil, and I knew I immediately must try it. I was intrigued by the idea that the recipe calls for coconut milk and almond meal, and also that it did not contain any eggs!
The result is a sinfully moist, too-good-to-be-true yummy, and once-you-pop-you-can’t-stop kind of chocolate cupcakes that is (dare I say myself) hard to resist! I made 24 mini cupcakes and 9 regular-sized cupcakes, but honestly, I prefer the mini ones. They are just too convenient to eat! (but NOT very good for the waistline, I’m afraid!)
Love the vanilla-based frosting too. I don’t know where to find vanilla beans here in Malaysia, so I substituted it with vanilla essence. This is my maiden attempt at making frosting, and I am pleased to say that I am VERY happy with the results. Might wanna jazz it up a bit with some colors in future…
At the end of it, I have a strong feeling this will ALSO be my go-to chocolate cake recipe. Love it, love it, LURVE it!
Oh, and before I forget…Happy Anniversary, my Love!!! 🙂
Little Miracles
Our Journey of Love
wow! i am so gonna bake this soon. not need to worry bout waistline; got baby to suck out the fat. 😆
can i omit the almond meal? dunno where to get it here in melaka.
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