Ingredients
Equipment
Method
Method:
- Preheat your oven to 350°F (175°C). Line a cupcake pan with parchment liners to prepare for the batter.
- In a mixing bowl, whisk together the coconut milk, canola oil, vanilla extract, and sugar until the mixture is smooth and well combined.
- In a separate bowl, sift together the all-purpose flour, almond meal, cocoa powder, baking soda, baking powder, and salt. This ensures that there are no lumps and that the leavening agents are evenly distributed.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Scoop the batter into the lined cupcake pan, filling each liner about two-thirds full. This allows room for the cupcakes to rise beautifully without overflowing.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
- For the frosting, beat the room temperature butter or margarine with an electric mixer until creamy. Gradually add the cocoa powder, confectioners sugar, malted milk powder, and milk or soymilk, mixing until smooth and fluffy. Adjust the consistency by adding more milk or sugar as needed.
- Once the cupcakes are completely cool, generously frost each one with the malted chocolate frosting. You can use a piping bag for a decorative touch or simply spread it on with a knife.
Notes
- Store cupcakes in an airtight container at room temperature for up to 3 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Feel free to experiment with different frostings for a unique twist!