It’s probably no surprise here that Earth day is very important to me. I am one of those hippie people who believe “Earth day is Every Day” yadda yadda yadda, but on actual Earth day, I feel extremely blessed to call such a beautiful creation home and I Feel compelled to celebrate it.
This year, I made some Earth Day Cupcakes that look like one of my favorite parts of spring; seedlings coming up after a cold winter. With these little mounds of “dirt”, and a few sprigs of mint, I created a cupcake that looks like a portable seedling that is delicious to boot.
The best part of these cupcakes is, they are make with great ingredients and I substituted butter for coconut oil, as well as used real homemade vanilla extract and 100% organic peppermint extract. I suggest also using sustainably sourced cocoa powder as well as farm fresh eggs over store bought ones.
These cupcakes are a hit here, so why not make them for your Earth day celebration?
Seedling Earth Day Cupcakes
To decorate, Crush up chocolate sandwich cookie parts (no cream filling-just remove it) to make a fine dirt. I like Newman’s own, but there are many great brands out there. Place your frosting on your cupcake once it is cooled and top with your “dirt”. Place a small sprig of fresh mint on top of each cupcake to look like a seedling. Refrigerate until ready to serve so the mint does not wilt and the frosting stays solid.
- ¾ cup Coconut Oil, when melted
- 2 eggs
- 1¾ c. all-purpose flour
- 1 cup cocoa
- 1 tsp baking soda
- ¾ tsp baking powder
- ¼ tsp salt
- 2 cups natural sugar
- 3 tsp vanilla
- 1⅔ cups milk
- ½ Cup Chocolate chips
- Pre-heat oven to 350 Degrees F.
- Mix or sift dry ingredients together and set aside.
- Add melted coconut oil to a mixer and whip for a few minutes until it is somewhat frothy. Add in your sugar and cream together.
- Slowly add eggs, and mix them in well.
- Add vanilla extract and mix.
- Mix the dry ingredients in thirds, beating after you add each amount to incorporate well.
- Finally, add your milk and mix well. You may need to add more milk if you find this is too dry. The batter should be thick, but not dough-like. It should have the consistency of thicker pancake batter.
- Fold in the chocolate chips.
- Spoon into a lined cupcake tin and bake for approximately 20-22 minutes. Check after this time and cook for a minute or two more if needed. They are done when a cake poker or toothpick inserted is dry.
Coconut Oil Chocolate Mint Frosting:
1/2 Cup solid Coconut Oil
1 16 oz bag of Confectioner’s sugar
1/2 Cup Milk or Almond Milk
1 Tbsp Vanilla Extract
1 Tsp Mint Extract
1/2 Cup cocoa powder
Cream the oil and sugars together in batches. Add in the cocoa powder slowly and whip. Add the rest of the ingredients, slowly. Adjust as needed to get desired consistency. This must be refrigerated until ready to use as coconut oil will melt and make it too soft.