The addition of cookie dough makes these cupcakes extra delicious, moist and flavorful.
2 cups plain (all purpose) flour
1 cup cocoa powder
2 tsp baking soda
1 1/2 tsp baking powder
a pinch of salt
1¾ cups coconut milk
2 cups granulated sugar
1 1/2 cups veggie oil
1/2 cup chocoholic cookie dough (can use chocolate chip)
2 tsp vanilla extract
2 tsp almond extract** optional
1/2 cup of shredded coconut for the tops
Line a 12 serving muffin tin with cupcake liners (muffin cups or whatever they're called).
Preheat over to 400F.
Mix all the dry ingredients in one medium sized bowl; the flour, cocoa, baking soda, baking powder, and salt.
In a separate bowl mix the sugar, oil, milk, cookie dough and extracts.
Once the wet ingredients are well combined (I use a KitchenAid mixer), add the dry mixture.
Mix/beat just until combined, being careful not to overmix.
Scoop out into lined cupcake tins. Top with a little coconut shaving.
Bake for 20 minutes at 400F.
Let cool for 10-15 minutes before removing from the tin, and then you want to pretty much devour all of these immediately.