Jumbo Chocolate Chip & Ruby Chocolate Chunk Cookies Recipe

Two halves of a jumbo Chocolate Chip & Ruby Chocolate Chunk Cookie

Copyright 2022 by Lisa Maliga

This recipe is similar to the big, 6-ounce Levain-style cookies, but there are distinct differences. My recipe calls for ruby chocolate, the cookies are slightly smaller at four ounces, and I used three different types of sugar to enhance these distinctive cookies’ flavor. I also used a good amount of Neilsen Massey’s pure Madagascar Bourbon vanilla extract. I had a difficult time refraining from eating the batter because it was so tasty!

Below is a photo of my newest addition: a Kitchen Aid 5-quart stand mixer with a white bowl. I also have the original shiny bowl. Two bowls are better than one, especially when making cupcakes and frosting. Even better, I invested in a flex-edge beater attachment which thoroughly creams the sugar and butter in seconds. I only had to scrape the bowl once. If you have a 4.5 or 5-quart Kitchen Aid stand mixer, I highly recommend this helpful, time-saving attachment. Kitchen Aid flex edge beater attachment link: https://amzn.to/3K99aGl

New 5-quart Kitchen Aid stand mixer with white bowl and lots of chocolate and other baking ingredients.

JUMBO CHOCOLATE CHIP & RUBY CHOCOLATE CHUNK COOKIES RECIPE

Oven temperature: 400 degrees Fahrenheit/205 degrees Celsius

Bake time: 11-12 minutes

Ingredients:

1 cup butter, cold, cut into cubes
2 large eggs, cold
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup organic coconut sugar
1 3/4 cup all-purpose flour
1 cup cake flour
1 teaspoon baking powder
2 teaspoons corn starch
1/2 teaspoon salt
3/4 teaspoon baking soda
2 teaspoons pure vanilla extract
10 ounces chocolate chips
3.2 ounces chopped ruby chocolate bar OR ruby chocolate callets
1/2 cup chopped walnuts [optional]

Equipment:

Hand or stand mixer
Mixing bowl
Sifter
Measuring cups/spoons
Whisk
Spatula
Cookie/ice cream scoop
Large baking sheet[s]
Baking/cooling rack
Parchment paper/Silpat
Kitchen scale

Instructions:

  • In a large bowl, sift together flour, baking soda, corn starch, baking powder and salt. Whisk until combined.
  • In the bowl of a stand mixer, beat butter, and sugar until it’s well-combined, which will be a paste-like texture. You can also use a hand mixer or mix with a whisk or wooden spoon.
  • Add the eggs, one at a time, followed by the vanilla extract. Blend well.
  • Stir in the dry ingredients until well blended.
  • Mix in the chocolate chips, ruby chocolate chunks [or chips], and walnuts.
  • Form into balls approximately 4 ounces [120 grams]. Place on cookie sheet lined with parchment paper or a Silpat. Refrigerate for one hour.
  • Preheat oven.
  • The cookies should be at least 3 inches apart. Bake on center rack for about 11-12 minutes. Let cool on the cookie sheet for about 15 minutes before transferring to wire racks to cool completely.

NOTES:

This recipe made a dozen [12] 4-ounce cookies.

Store cookies in an airtight container.

If serving the next day, bake in oven/toaster oven for about 5-6 minutes at 350 degrees.

You can also heat in the microwave for about 30 seconds.

Chilling the dough in the refrigerator before baking helps to keep the cookies higher so they won’t spread a lot. You want dry dough. Mix minimally but mix enough to ensure that everything’s well incorporated.

Adding nuts makes cookies healthier, more rustic looking, and helps hold the shape better. If you don’t like walnuts, substitute pecans, macadamia, cashews, etc. Or don’t use any at all.

Watch the recipe video!

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“Nuts About Shea Butter” eBook 2022 Edition

By Lisa Maliga, copyright 2022

I’ve finally got around to updating my first book about shea butter. I’ve added more photos, resources, and a new cover.

New NUTS ABOUT SHEA BUTTER eBook cover

In NUTS ABOUT SHEA BUTTER the reader will discover shea butter’s benefits, its numerous applications, and how to get optimal use from this healthy and natural nut fat. Learn about the differences between East African and West African shea butter. What is the right kind of shea butter for your needs? Various types of shea butter and shea oil are described in this cutting edge e-book.

Used in African countries for centuries, shea butter has been an ingredient in medicines for the preparation of skin ointments, and to treat inflammation, sunburn, chapping, rashes and more. Written for the consumer and the bath & body products crafter, NUTS ABOUT SHEA BUTTER contains fascinating facts and effective explanations. Shea butter is an ancient African beauty secret that is becoming more popular everywhere.

This new 2022 edition includes several color photos, more varieties of shea butter, interviews with shea butter suppliers and more shea butter resources.

The author has worked with shea butter for more than a decade and named her company after this star ingredient.

The price of NUTS ABOUT SHEA BUTTER has remained the same! I strive to keep all my book prices affordable.

To Buy Links:

Amazon: Nuts About Shea Butter
Amazon UK: Nuts About Shea Butter
Apple/iTunes: Nuts About Shea Butter
B&N Nook: Nuts About Shea Butter
Kobo: Nuts About Shea Butter
Smashwords: Nuts About Shea Butter

Nice ways to package your shea butter.

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Vegan Chocolate Raspberry Chia Seed Pudding Recipe & Video Tutorial

By Lisa Maliga, copyright 2022

What can be healthier than a vegan chocolate dessert with coconut milk, fresh raspberries and chia seeds? A thick, rich, and creamy pudding that contains high quality cocoa powder. This vegan chocolate raspberry chia seed pudding tastes decadent and satisfies your chocolate cravings. It’s my go-to dessert several times a week. Best of all, you can whip up this dessert in less than five minutes!

Ingredients

INGREDIENTS:

1 can [13.66 oz.] coconut milk https://amzn.to/3Ar2COi

5 Tablespoons chia seeds https://amzn.to/3KMZMIi

6 ounces fresh raspberries, washed and dried

2 Tablespoons cocoa powder, sifted https://amzn.to/3qls56e

1 Tablespoon organic coconut palm sugar https://amzn.to/3KDTfzm

½ teaspoon pure vanilla extract https://amzn.to/3qls56e

EQUIPMENT:

Large bowl [with lid if storing overnight]
Measuring cups/spoons
Whisk
Sifter
3 8-ounce glass mason jars with lids

DIRECTIONS:

Wash and dry raspberries and place in a covered bowl. Store in the fridge.

Pour coconut milk into the medium bowl.

Add sugar [optional] and vanilla extract. Whisk well.

Sift in the cocoa powder. Whisk thoroughly.

Add the chia seeds. Whisk until well combined.

Cover and let sit for two hours at room temperature. Or store in the refrigerator overnight.

When solidified, whisk one more time and add to mason jars. Alternate a row of fresh raspberries with a dollop of the pudding.

Serve at room temperature or chilled.

Can be stored in the refrigerator for 3 days.

You can top with whipped cream and or nuts, granola, or a dusting of cocoa powder.

Note: The above link to the coconut milk is for the more flavorful organic coconut milk, which is even better than the one pictured here.

Vegan Chocolate Raspberry Chia Seed Pudding

ABOUT THE AUTHOR

Lisa Maliga is an American author of contemporary fiction and cozy mysteries. Her nonfiction titles consist of how to make bath and body products with an emphasis on melt and pour soap crafting. When researching her cozy mystery, she discovered the art of baking French macarons. She has written three dessert cookbooks, including two on macarons. When not writing, Lisa reads an assortment of books, takes photos, skates, and is working on a series of baking and soaping video tutorials. Visit her website at: https://www.LisaMaliga.com

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Hibiscus, Blue Butterfly Pea & Pine Needle Antioxidant Tea

By Lisa Maliga, copyright 2021

hibiscus blue butterfly pea tea jasmine green tea fresh pine needles and fresh lemon
Hibiscus, Blue Butterfly Pea, Jasmine Green Tea, Fresh Pine Needles, and Fresh Lemon

I’ve experimented with drinking various types of teas for many years. But in March of 2020, I wanted more than just my usual jasmine green tea. I wanted to make sure I was getting all the health and antioxidant benefits in my daily breakfast tea.

I began adding more herbs such as blue butterfly pea tea. Blue butterfly pea is a tropical flower from Southeast Asia and India. It’s caffeine-free. Due to its color, it contains loads of antioxidants. Many attributes are listed such as how it’s supposed to help blood flow to the eyes, lowers blood sugar, and helps rejuvenate skin. I make no claims and just love the fact that it’s a vivid shade of royal blue and turns to royal purple when a squeeze of fresh lemon is added to the tea. The taste is very mild.

For flavor, hibiscus is my favorite. The aroma and taste are reminiscent of cranberries. As with most plants, there are different varieties and colors, but the most common is the vibrant red flower [Hibiscus rosa-sinensis]. Drinking these petals lowers high blood pressure and may assist in weight loss. I’ve also seen well-steeped hibiscus flowers used to condition and color hair. Found in Asia and the Pacific Islands, Hawaii, Mexico, Africa, India, and the warm regions of the United States. Like any tea, it can be served hot or cold.

The most recent addition to my tea is now my new main ingredient: pine needles. Yes, they smell like a Christmas tree. They have that distinctive herbal taste but since mixed with hibiscus, the taste is lighter. Pine needles are abundant in vitamin C, so they’re the perfect addition to this healthy combination. They are also rich in suramin, which may help prevent blood clots.

Another benefit from pine needle tea may be improved eyesight and intuition. Think of how the words pine needle and pineal are similar. The pineal gland is your third eye and when it’s open, your intuition and creativity flows.

Also, pine needles can be very easy to find if you have certain types of pine trees in your area. In America, the most common are the Eastern White Pine, the Scotch pine and red pine. Pine tree needles from tops of mountains and hills are considered better than those at lower altitudes. You shouldn’t gather the needles if near a road or street as they’ll contain pollution.

Yew, ponderosa, and Norfolk pine are NOT recommended for consumption. It’s also advisable to avoid drinking pine needle tea if pregnant. To find the right type of pine needles in your area, contact a  botanist or consult with someone who knows how to identify edible plants. This is also helpful if you live in areas where blue butterfly pea flowers and hibiscus flowers grow. Both lovely flowers can be brewed in fresh or dried form.

For sweetener, I use fresh lemons. As most of you know, lemons are renowned for a high concentration of vitamin C. The colors I drink every morning include bright red, forest green, lapis lazuli blue and sunshine yellow.

What could be better than drinking a rainbow?

Product links:

Blue Butterfly Pea Tea [dried flowers] https://amzn.to/310BoAM

Blue Butterfly Pea Tea [powder] https://amzn.to/3CTrTQH

Hibiscus flowers, dried https://amzn.to/3DPe0nY

Hibiscus flowers, [tea bags] https://amzn.to/32yZNxQ

Pine needles [tea bags] https://amzn.to/3HTfWOC

Jasmine green tea bags https://amzn.to/310DzEs

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Convenient Container Soap Recipe

Convenient Container Soap Recipe

By Lisa Maliga

Copyright 2013-2020

Convenient Container Soap Recipe
Convenient Container Soap Recipe by Lisa Maliga from the book THE PREPPER’S GUIDE TO SOAP CRAFTING AND SOAP STORAGE

This soap comes in its own container or soap dish! I bought this 10-pack of round plastic container and lids at a discount store for a dollar. Each of these little containers holds 2.3 ounces [68 ml.]. They also come in square and rectangular shapes.

These are a great time-saver as the soap doesn’t have to be wrapped in cling wrap. Also, it’s best if these are also stored in heavy duty storage bags if you plan to use them more than a year from the date you make them.

For this recipe, I’m only using five [5] of the molds. If using all 10 molds, make sure to adjust the recipe for that amount.

Ingredients:

12 ounces soap base

1 teaspoon cocoa butter [or shea butter]

¾ teaspoon preferred fragrance or essential oil

In the video, I used orange essential oil.

Mold:

Five [5] 2.3-ounce round plastic molds

Instructions:

Slice up soap base into small cubes and melt. Stir well. Add cocoa butter and your preferred fragrance or essential oil. Pour into molds, but not right to the top, as you want to be able to easily close the lid. Spritz away any bubbles with rubbing alcohol. Allow soap to harden in fridge, freezer, or remain at room temperature. Store in a cool, dry location.

Variations:

It should be noted that this type of soap might show signs of sweatiness due to not being wrapped in cling wrap or shrink wrap. For optimum use, allow bar to dry completely before returning it to its case.

preppersoapadvert

Find this recipe and many others in my book The Prepper’s Guide to Soap Crafting and Soap Storage.

Link to all stores:

https://www.lisamaliga.com/the-preppers-guide-to-soap-crafting-and-soap-storage

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Dessert Cookbook Series: A Beginner’s Guide ~ New Boxed Set

By Lisa Maliga, copyright 2020

 

Includes 3 full-length dessert cookbooks and more than 50 recipes.

Dessert Cookbook Series TransparentLearn how to make many different desserts, no matter what your level of baking experience.

It’s easier than ever to bake decadent chocolate cupcakes and brownies. Get helpful tips about decorating and coloring cupcakes, recommended equipment, and loads of resources. Original and tested step-by-step recipes include Blueberry Brownies, Chocolate Coconut Cupcakes, Blue Velvet Cupcakes, Peppermint Swirl Cupcakes, and many more tantalizing treats.

The book was written by someone who went from baking box mix brownies and cupcakes to discovering the joy of baking from scratch. With a photograph of each finished treat, the reader will be inspired to try baking these delicious recipes.

Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide contains 50+ color photos.

Bake beautiful and delicious French macarons in your own kitchen. This collection of tried-and-tested recipes allows bakers to create these tasty and colorful confections.

The author details what equipment and ingredients you need, offers numerous helpful tips, resources, and shares more than 30 recipes for you to whip up an array of elegant French delicacies.

Full of inspiring color photos, Baking French Macarons: A Beginner’s Guide, offers everything you need to bake stunning macarons that will impress anyone who tastes them.

Some of the flavors include Cinnamon Caramel, Tangy Orange, Key Lime, and Acai macarons.

Ruby Chocolate: A Beginner’s Guide includes ten original and tested recipes using authentic ruby chocolate. From healthy granola bars to tasty ruby chocolate chip cookies to decadent fudge, chocolate lovers will be inspired to create their own desserts. The reader also receives gift packaging ideas, and many resources.

Available exclusively at Amazon.

U.S. link: Dessert Cookbook Series: A Beginner’s Guide

U.K. link: Dessert Cookbook Series: A Beginner’s Guide

CA link: Dessert Cookbook Series: A Beginner’s Guide

3bookadvert

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Ruby Chocolate Pistachio Fudge Recipe & Video Tutorial

By Lisa Maliga, copyright 2020

rubypistachiofudge

This is the actual color of the fudge as it contains no added milk, cream, sugar, or butter. Some might call it ruby chocolate bark, except that it’s too thick for that. It turned out like this because I forgot to add the sweetened condensed milk. Roasted and salted pistachios provide a nice contrast to the sweetness of the chocolate.

Ruby Chocolate Pistachio Fudge Recipe

Equipment:

8 x 8-inch [20 x 20 cm] square pan
Parchment paper
Butter or virgin coconut oil and pastry brush
Large glass bowl for melting chocolate or double boiler
Teaspoons/tablespoons
Silicone or rubber spatulas
Potholders and trivet
Sharp knife
Airtight storage container

Ingredients:

14 ounces [400 grams] ruby chocolate
1/2 teaspoon citric acid
2 teaspoons vanilla extract
1 teaspoon Himalayan pink salt
4 ounces [113 grams] chopped pistachios + 1 Tablespoon [15 grams] for topping

Line an 8 x 8-inch pan with parchment paper. Brush butter or virgin coconut oil on the bottom and sides.

Fill the bottom of a pot with a small amount of water. Add ruby chocolate callets or chunks to a large glass bowl. Heat on a low setting. Temperature should not exceed 113 Fahrenheit [45 Celsius]. Add the citric acid and salt. When melted, remove from burner and place bowl on a trivet or potholder. Add vanilla and pistachios, mix well. Pour into a greased pan lined with parchment paper. Spread evenly with the spatula. Add the rest of the chopped pistachios. Place in refrigerator for 2-3 hours. When solid, remove the parchment paper. It’s best to have it return to room temperature before cutting into squares as it will be harder than fudge made with condensed milk.

Suggestion: This can be made as a bark by pouring it into a larger [9 x 13] pan or on a parchment-covered tray.

roserubychoc
eBook edition of Ruby Chocolate: A Beginner’s Guide

From the book Ruby Chocolate: A Beginner’s Guide.

Amazon: https://www.amazon.com/Ruby-Chocolate-Beginners-Lisa-Maliga-ebook/dp/B082XKXYGF
Amazon UK: https://www.amazon.co.uk/Ruby-Chocolate-Beginners-Lisa-Maliga-ebook/dp/B082XKXYGF

The full-color paperback edition links.

US Paperback https://www.amazon.com/dp/1677319690 

UK Paperback https://www.amazon.co.uk/dp/1677319690

CA Paperback: https://www.amazon.ca/dp/1677319690

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Banana Coconut Macarons Recipe & Video Tutorial

By Lisa Maliga, copyright 2018

Shopping for a fruity tropical taste of sweetness? This is a great combination for those who adore such a compatible flavor duo. It’s also a marvelous summer treat! 🙂

bananacoconutmacarons

Banana Coconut Macarons Recipe

Ingredients:

160 g powdered sugar, sift with almond flour
160 g almond flour, sift with powdered sugar
150 g egg whites
180 g confectioners’ sugar, sieved
½ teaspoon [3 grams] cream of tartar
1 Tablespoon [8 grams] arrowroot powder
Yellow food gel
Colorful sprinkles [optional]

OVEN TEMPERATURE: 300 degrees Fahrenheit/150 Celsius

Sift the almond flour and confectioners’ sugar together into a bowl. Stir in the arrowroot powder and set aside.
Put a template on a baking sheet and place a silicone mat or parchment paper over it. Set aside.
In the bowl of a stand mixer, add egg whites and confectioners’ sugar. Whisk until well combined.
Place bowl over pot with just enough water, as you don’t want the water touching the bowl. Heat on medium until meringue is hot. Test to make sure it’s hot enough by sticking your clean finger in the meringue near the center of the bowl. If using a candy thermometer the temperature should be about 130 F [54 C].
Remove from heat and place bowl onto stand mixer. Add the cream of tartar.
Whisk on medium to high speed until firm peaks form. Egg whites should be glossy and if you flip the bowl upside down, nothing will come out.
Add food coloring and whisk until the color is incorporated.
Remove the whisk and add the paddle attachment [if using one].
Add the presifted almond flour and confectioners’ sugar mixture.
Turn mixer on low or medium speed and mix for up to 10 seconds. If that doesn’t mix the batter thoroughly, mix for another 10 seconds. Turn off mixer and with your spatula, run it around the sides and bottom of bowl to make sure all the dry ingredients are incorporated.
Test for the ribbon stage. When you lift your spatula above the bowl, the batter should fall back to the bowl as one continuous stream and create a ribbon pattern.
Pour batter into a pastry bag [14″ or 16″] fitted with a large round tip.
Pipe onto the silicone or parchment covered baking sheets.
When finished with each sheet, bang baking sheet on counter to remove air bubbles. If you see any air bubbles, pop them with a toothpick.
Add the sprinkles on top of the macaron shells.
Let shells rest on a flat surface in a cool, dry area for about 30 minutes. The surface will change from glossy to matte. To make sure they’re done, gently touch the edge of one with your finger. There should be no trace of batter on your finger.
Bake for 15-20 minutes. This will vary depending on your oven. Carefully monitor the baking process and check your oven thermometer. After 8 or so minutes, rotate the tray to ensure even baking.
Macarons are done when you peel back the mat or the parchment paper and the shells don’t stick.
Remove from oven and gently slide the parchment or silicone mat onto a cooling rack. The shells should be cool enough to remove after 10 minutes.
Place macaron shells on a wax paper covered baking sheet or tray for filling. Match similar sized shells together. Pipe the filling on the flat side of one shell and gently place the second shell on top.

Banana Coconut Filling

Ingredients:

2 cups confectioner’s sugar
1 cup unsalted butter, room temp
½ cup cream cheese, room temp
2 teaspoons vanilla extract OR vanilla bean paste
2 teaspoons banana extract
1 teaspoon coconut extract
5 drops yellow food gel

Instructions:

Beat the butter and cream cheese until fluffy. Add the vanilla while continuing to beat. Sift in the powdered sugar through a sifter. Mix for about 5-7 minutes. Add extracts. Spoon into a piping bag.

Amazon link: Baking Macarons: The Swiss Meringue Method
All other bookstores: Baking Macarons: The Swiss Meringue Method

Table top with background

VIDEO TUTORIAL

ABOUT THE AUTHOR

Lisa Maliga is an American author of contemporary fiction and cozy mysteries. Her nonfiction titles consist of how to make bath and body products with an emphasis on melt and pour soap crafting. When researching her cozy mystery, she discovered the art of baking French macarons. She has written three dessert cookbooks, including two on macarons. When not writing, Lisa reads an assortment of books, takes photos, and is working on a series of baking and soaping video tutorials. Visit her website at: https://www.LisaMaliga.com

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orange spice cupcakes by lisa maliga

Chocolate Orange Spice Cupcakes Recipe & Video Tutorial

By Lisa Maliga
Copyright 2017-2018

This type of cupcake is appealing to those who love a strong citrusy spicy combination. If you’re looking for an autumn, Halloween, Thanksgiving or Christmas treat, here’s a winning flavor. 

chocolate orange spice cupcake baked by lisa maliga
Chocolate Orange Spice Cupcake

CUPCAKE INGREDIENTS:

1/3 cup dark chocolate, finely chopped [Green & Black’s Maya Gold] [3 oz.]
1/3 cup Dutch-processed cocoa powder
3/4 cup hot water
3/4 cup all-purpose flour, sifted
1/2 cup granulated sugar
1/4 cup dark brown sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons virgin coconut oil [3 oz]
2 eggs, room temperature
2 teaspoons [fresh] lemon juice
1 teaspoon vanilla

Makes 12 cupcakes

Oven temperature: 350 Fahrenheit/177 Celsius

DIRECTIONS:

Place the chopped chocolate and cocoa powder in a medium bowl. Pour the hot water over the mixture and whisk until smooth. Refrigerate mixture for 20 minutes.

Preheat oven to 350 degrees F. The rack should be in the center. Line a standard-size muffin pan with liners.

Sift the flour, sugar, salt and baking soda in a medium bowl; set aside.

In a small bowl, whisk the eggs thoroughly.

Whisk the virgin coconut oil, eggs, lemon juice and vanilla extract into the cooled chocolate. Add the flour mixture and mix until smooth. DON’T OVERMIX!

Fill cupcake liners 3/4 full. Bake until the cupcakes are set and just firm to the touch, 17 – 19 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes, and then remove the cupcakes from the pan and place on the wire rack to cool completely.

ORANGE SPICE BUTTERCREAM FROSTING

FROSTING INGREDIENTS

3/4 cup [6 oz.] unsalted butter, softened to room temperature
3 1/2 cups powdered sugar [confectioners’ sugar or icing sugar]
3 Tablespoons heavy cream
1 1/2 teaspoons pumpkin spice blend*
1 1/2 teaspoons vanilla
1 ½ teaspoons orange extract
12 drops orange color

FROSTING DIRECTIONS: 

Beat softened butter on medium speed for about 3-4 minutes until completely smooth and creamy. Add the confectioners’ sugar, cream, vanilla extract, and spices with the mixer running. Increase to high speed and beat for 1 minute.

Pipe onto cooled cupcakes.

Green & Black’s Maya Gold chocolate has a spicy orange flavor that pairs beautifully with this frosting. I used it once before as I’d run out of regular dark chocolate and was impressed with the way the flavor came out in the cupcakes even a day after they’d been baked. If you can’t use this particular brand/type of chocolate, that’s okay, use whatever’s available to you. However, if you want it to have an orange spice flavor, add 1/4 teaspoon orange extract and about 1/4 teaspoon pumpkin or apple spice blend to your cupcake batter.

* make your own pumpkin spice blend

1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1/8 teaspoon ground allspice

Amazon Kindle link: Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide

3dBakingCupcakes3

VIDEO

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Chocolate Coconut Cupcakes Recipe Tutorial & Video

Copyright 2017-2018 by Lisa Maliga

Chocolate Coconut Cupcakes Recipe Tutorial

For lovers of chocolate and coconut! The virgin coconut oil and organic coconut palm sugar make these cupcakes healthier and more delicious. This recipe is from the book Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide by Lisa Maliga.

coconutchocolatecup9

CHOCOLATE COCONUT CUPCAKE INGREDIENTS:
1/3 cup dark chocolate, finely chopped [3 oz.]
1/3 cup Dutch-processed cocoa powder
3/4 cup hot water
3/4 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup organic coconut palm sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons virgin coconut oil [3 oz]
2 eggs, room temperature
2 teaspoons [fresh] lemon juice
1/2 teaspoon coconut extract
1 teaspoon vanilla

Makes 12 cupcakes

Oven temperature: 350 Fahrenheit/177 Celsius

Directions:

Place the chopped chocolate and sifted cocoa powder in a medium bowl. Pour the hot water over the mixture and whisk until smooth. Refrigerate mixture for 20 minutes.

Add hot water to chocolate chunks and cocoa powder

Preheat oven to 350 degrees F. The rack should be in the center. Line a standard-size muffin pan with liners.

Sift the flour, sugar, salt and baking soda in a medium bowl; set aside.

In a small bowl, whisk the eggs thoroughly.

Whisk the virgin coconut oil, eggs, lemon juice and vanilla extract into the cooled chocolate. Add the flour mixture and mix until smooth. DON’T OVERMIX!

Fill cupcake liners 3/4 full. Bake until the cupcakes are set and just firm to the touch, 17 – 19 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes, and then remove the cupcakes from the pan and place on the wire rack to cool completely.

 

Coconut Frosting

FROSTING INGREDIENTS:
3 1/4 cups powdered sugar
8 ounces butter at room temperature
2 teaspoons coconut extract
1 teaspoon vanilla
3 Tablespoons heavy cream
Shredded coconut for sprinkling [optional]

FROSTING DIRECTIONS:
With an electric mixer, beat together sugar and butter. Add coconut extract, vanilla and cream.
Mix on low until well blended, and then on medium for another two minutes.
Pipe onto cupcakes and top with a sprinkling of shredded coconut.

VIDEO TUTORIAL:

baking chocolate cupcakes and brownies a beginner's guide by lisa maliga

Amazon linkBaking Chocolate Cupcakes and Brownies: A Beginners Guide

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