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Eatpastry Chocolate Chip Cupcakes


  • 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 cookie dough
  • 2 tsp vanilla extract
  • 2 tsp almond extract** optional
  • 1/2 cup of shredded coconut for the tops


  1. Line a 12 serving muffin tin with cupcake liners.
  2. Preheat over to 205℃.
  3. Mix all the dry ingredients in one medium sized bowl; the flour, cocoa, baking soda, baking powder, and salt.
  4. In a separate bowl mix the sugar, oil, coconut milk, cookie dough and extracts.
  5. Once the wet ingredients are well combine, add the dry mixture.
  6. Mix/beat just until combined, being careful not to overmix.
  7. Scoop out into lined cupcake tins. Top with a little coconut shaving.
  8. Bake for 20 minutes at 205℃.
  9. Let cool for 10-15 minutes before removing from the tin, and then you want to pretty much devour all of these immediately.
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