1. Classic Organic Chocolate Cupcakes

Ingredients:

• 1 ½ cups organic all-purpose flour
• ½ cup organic unsweetened cocoa powder
• 1 tsp organic baking powder
• ½ tsp organic baking soda
• ¼ tsp sea salt
• 1 cup organic cane sugar
• ½ cup organic coconut oil, melted
• 2 large organic eggs
• 1 tsp organic vanilla extract
• ¾ cup organic whole milk
• ½ cup organic hot water

Instructions:

• Preheat your oven to 350°F (175°C) and line a cupcake pan with organic liners.
• Sift together flour, cocoa powder, baking powder, baking soda, and salt in a mixing bowl.
• In another bowl, whisk sugar, coconut oil, eggs, and vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, alternating with milk.
• Stir in hot water to create a smooth batter.
• Pour batter into cupcake liners, filling each ⅔ full.
• Bake for 18-20 minutes or until a toothpick inserted comes out clean.
• Cool completely before frosting.

2. Organic Chocolate Espresso Cupcakes

Ingredients:

• 1 ½ cups organic flour
• ½ cup organic cocoa powder
• 1 tsp organic baking powder
• 1 tsp organic espresso powder
• ½ tsp organic baking soda
• ¼ tsp sea salt
• 1 cup organic cane sugar
• ½ cup organic olive oil
• 2 large organic eggs
• 1 tsp organic vanilla extract
• ¾ cup organic almond milk
• ½ cup organic brewed espresso (cooled)

Instructions:

• Preheat oven to 350°F (175°C) and prepare your cupcake tray with liners.
• Mix together flour, cocoa powder, baking powder, espresso powder, baking soda, and salt.
• In a separate bowl, beat sugar, olive oil, eggs, and vanilla until creamy.
• Gradually add the dry mixture, alternating with almond milk and espresso.
• Spoon batter into liners and bake for 20-22 minutes.
• Let cool and frost with espresso buttercream.

3. Organic Gluten-Free Chocolate Cupcakes

Ingredients:

• 1 cup organic almond flour
• ½ cup organic coconut flour
• ½ cup organic cocoa powder
• 1 tsp organic baking soda
• ¼ tsp sea salt
• 1 cup organic coconut sugar
• ½ cup organic coconut oil, melted
• 3 organic eggs
• 1 tsp organic vanilla extract
• ¾ cup organic coconut milk

Instructions:

• Preheat the oven to 350°F (175°C) and line your pan with liners.
• Combine almond flour, coconut flour, cocoa powder, baking soda, and salt.
• Whisk together coconut sugar, coconut oil, eggs, and vanilla.
• Stir wet and dry ingredients together, then add coconut milk.
• Fill cupcake liners ⅔ full and bake for 20-25 minutes.
• Cool and decorate with whipped coconut cream.

4. Organic Chocolate Mint Cupcakes

Ingredients:

• 1 ½ cups organic flour
• ½ cup organic cocoa powder
• 1 tsp organic baking powder
• ½ tsp organic baking soda
• ¼ tsp sea salt
• 1 cup organic cane sugar
• ½ cup organic butter, softened
• 2 large organic eggs
• 1 tsp organic vanilla extract
• ½ tsp organic peppermint extract
• ¾ cup organic whole milk

Instructions:

• Preheat oven to 350°F (175°C). Line a cupcake pan with liners.
• Sift together flour, cocoa powder, baking powder, baking soda, and salt.
• Cream sugar and butter until fluffy, then beat in eggs, vanilla, and peppermint extracts.
• Gradually add dry ingredients and milk, mixing until smooth.
• Fill liners ⅔ full and bake for 18-20 minutes.
• Top with mint buttercream frosting.

5. Vegan Organic Chocolate Cupcakes

Ingredients:

• 1 ½ cups organic all-purpose flour
• ½ cup organic cocoa powder
• 1 tsp organic baking powder
• ½ tsp organic baking soda
• ¼ tsp sea salt
• ¾ cup organic cane sugar
• ½ cup organic coconut oil, melted
• 1 cup organic almond milk
• 1 tsp organic vanilla extract
• 1 tsp organic apple cider vinegar

Instructions:

• Preheat oven to 350°F (175°C). Line a cupcake pan with liners.
• Mix flour, cocoa powder, baking powder, baking soda, and salt.
• In another bowl, whisk sugar, coconut oil, almond milk, vanilla, and vinegar.
• Combine wet and dry ingredients until smooth.
• Fill liners ⅔ full and bake for 18-20 minutes.
• Cool and frost with vegan chocolate ganache.

6. Organic Salted Caramel Chocolate Cupcakes

Ingredients:

• For the cupcakes:
  • 1 ½ cups organic all-purpose flour
  • ½ cup organic unsweetened cocoa powder
  • 1 tsp organic baking powder
  • ½ tsp organic baking soda
  • ¼ tsp sea salt
  • 1 cup organic cane sugar
  • ½ cup organic butter, softened
  • 2 large organic eggs
  • 1 tsp organic vanilla extract
  • ¾ cup organic whole milk
  • ½ cup organic hot water
• For the salted caramel topping:
  • ½ cup organic coconut sugar
  • 3 tbsp organic butter
  • ¼ cup organic heavy cream
  • ½ tsp sea salt

Instructions:

To make the cupcakes:

1. Preheat your oven to 350°F (175°C) and line a cupcake tray with organic liners.
2. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
4. Gradually mix the dry ingredients into the wet mixture, alternating with milk, until smooth. Stir in hot water last to create a silky batter.
5. Fill each liner ⅔ full with batter and bake for 18-20 minutes. Check with a toothpick; it should come out clean. Let the cupcakes cool completely.

To make the salted caramel:

1. Heat the coconut sugar and butter in a saucepan over medium heat, stirring constantly until melted and combined.
2. Slowly add the cream while stirring; the mixture will bubble. Cook for an additional 2-3 minutes until slightly thickened.
3. Remove from heat and stir in the sea salt. Let cool to room temperature.

To assemble:

1. Frost the cupcakes with organic chocolate buttercream or whipped cream.
2. Drizzle salted caramel over the frosting using a spoon or piping bag.
3. For a final touch, sprinkle a pinch of sea salt on top.

7. Organic Spicy Chocolate Cupcakes

Ingredients:

• 1 ½ cups organic all-purpose flour
• ½ cup organic cocoa powder
• 1 tsp organic baking powder
• ½ tsp organic baking soda
• ¼ tsp sea salt
• 1 cup organic cane sugar
• ½ cup organic coconut oil, melted
• 2 large organic eggs
• 1 tsp organic vanilla extract
• ¾ cup organic almond milk
• ½ tsp organic cinnamon
• ¼ tsp organic cayenne pepper (adjust to taste)
• ½ cup organic hot water

Instructions:

1. Preheat the oven to 350°F (175°C) and line a cupcake tray with organic liners.
2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and cayenne pepper.
3. In another bowl, whisk sugar, coconut oil, eggs, and vanilla extract until smooth.
4. Slowly mix the dry ingredients into the wet mixture, alternating with almond milk. Stir in hot water until the batter is smooth.
5. Pour the batter into cupcake liners, filling each ⅔ full.
6. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool completely and frost with chocolate buttercream. Garnish with a sprinkle of cayenne pepper or cinnamon for a spicy kick.

8. Organic Dark Chocolate and Raspberry Cupcakes

Ingredients:

• For the cupcakes:
  • 1 ½ cups organic all-purpose flour
  • ½ cup organic dark cocoa powder
  • 1 tsp organic baking powder
  • ½ tsp organic baking soda
  • ¼ tsp sea salt
  • 1 cup organic cane sugar
  • ½ cup organic butter, softened
  • 2 large organic eggs
  • 1 tsp organic vanilla extract
  • ¾ cup organic buttermilk
  • ½ cup organic hot water
• For the filling:
  • ½ cup organic raspberry preserves (low sugar preferred)
• For the frosting:
  • 1 cup organic heavy cream
  • 2 tbsp organic powdered sugar
  • 2 tbsp organic cocoa powder

Instructions:

To make the cupcakes:

1. Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
2. Combine the flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
3. In a separate bowl, cream together sugar and butter until fluffy. Add eggs one at a time, followed by vanilla extract.
4. Gradually mix in the dry ingredients and buttermilk, alternating between the two. Stir in hot water.
5. Fill liners ⅔ full and bake for 18-20 minutes. Cool completely.

To assemble:

1. Use a small knife to cut a shallow cone out of the top of each cupcake. Fill the cavity with raspberry preserves.
2. Whip the heavy cream, powdered sugar, and cocoa powder until stiff peaks form. Pipe the whipped cream onto the cupcakes.
3. Garnish with a fresh raspberry and a drizzle of melted chocolate.

9. Organic Mocha Chocolate Cupcakes

Ingredients:

• 1 ½ cups organic all-purpose flour
• ½ cup organic cocoa powder
• 1 tsp organic baking powder
• ½ tsp organic baking soda
• ¼ tsp sea salt
• 1 cup organic cane sugar
• ½ cup organic unsalted butter, softened
• 2 large organic eggs
• 1 tsp organic vanilla extract
• ¾ cup organic whole milk
• ½ cup organic brewed coffee (cooled)

Instructions:

1. Preheat the oven to 350°F (175°C) and prepare a cupcake pan with liners.
2. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, cream together sugar and butter. Beat in eggs, one at a time, followed by vanilla extract.
4. Mix in the dry ingredients alternately with the milk and coffee, starting and ending with dry ingredients.
5. Pour the batter into liners, filling each ⅔ full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
7. Let cool completely and frost with mocha buttercream. Garnish with a coffee bean or a dusting of cocoa powder.

10. Organic Chocolate Peanut Butter Cupcakes

Ingredients:

• For the cupcakes:
  • 1 ½ cups organic all-purpose flour
  • ½ cup organic cocoa powder
  • 1 tsp organic baking powder
  • ½ tsp organic baking soda
  • ¼ tsp sea salt
  • 1 cup organic cane sugar
  • ½ cup organic coconut oil, melted
  • 2 large organic eggs
  • 1 tsp organic vanilla extract
  • ¾ cup organic whole milk
  • ½ cup organic hot water
• For the peanut butter frosting:
  • 1 cup organic creamy peanut butter
  • ½ cup organic unsalted butter, softened
  • 2 cups organic powdered sugar
  • 3-4 tbsp organic heavy cream (adjust for consistency)

Instructions:

To make the cupcakes:

1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
2. Sift together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
3. In a large bowl, whisk sugar, coconut oil, eggs, and vanilla extract.
4. Gradually mix the dry ingredients into the wet mixture, alternating with milk. Stir in hot water until smooth.
5. Pour the batter into cupcake liners, filling each ⅔ full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.

To make the frosting:

1. In a mixing bowl, beat peanut butter and butter until creamy.
2. Gradually add powdered sugar, mixing well. Add heavy cream one tablespoon at a time until the frosting is smooth and spreadable.
3. Frost cooled cupcakes with peanut butter frosting and sprinkle with chopped organic peanuts or drizzle with melted chocolate.

11. Organic Chocolate Orange Cupcakes

Ingredients:

• For the cupcakes:
  • 1 ½ cups organic all-purpose flour
  • ½ cup organic cocoa powder
  • 1 tsp organic baking powder
  • ½ tsp organic baking soda
  • ¼ tsp sea salt
  • 1 cup organic cane sugar
  • ½ cup organic butter, softened
  • 2 large organic eggs
  • 1 tsp organic vanilla extract
  • Zest of 1 organic orange
  • ¾ cup organic fresh orange juice
• For the frosting:
  • ½ cup organic butter, softened
  • 2 cups organic powdered sugar
  • 2 tbsp organic cocoa powder
  • 3 tbsp organic orange juice

Instructions:

To make the cupcakes:

1. Preheat oven to 350°F (175°C) and line a cupcake tray with liners.
2. In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, cream sugar and butter until light and fluffy. Beat in eggs, one at a time, followed by vanilla and orange zest.
4. Gradually mix in the dry ingredients and orange juice until smooth.
5. Fill cupcake liners ⅔ full and bake for 18-20 minutes. Let cool completely.

To make the frosting:

1. Beat butter until creamy. Slowly add powdered sugar and cocoa powder.
2. Mix in orange juice one tablespoon at a time until smooth.
3. Pipe or spread frosting onto cooled cupcakes and garnish with orange zest or chocolate curls.

12. Organic Triple Chocolate Cupcakes

Ingredients:

• For the cupcakes:
  • 1 ½ cups organic all-purpose flour
  • ½ cup organic cocoa powder
  • 1 tsp organic baking powder
  • ½ tsp organic baking soda
  • ¼ tsp sea salt
  • 1 cup organic cane sugar
  • ½ cup organic butter, softened
  • 2 large organic eggs
  • 1 tsp organic vanilla extract
  • ¾ cup organic whole milk
  • ½ cup organic hot water
  • ½ cup organic dark chocolate chips
• For the chocolate ganache frosting:
  • 1 cup organic heavy cream
  • 8 oz organic dark chocolate, chopped
  • 1 tbsp organic unsalted butter

Instructions:

To make the cupcakes:

1. Preheat the oven to 350°F (175°C) and line a cupcake tray with liners.
2. Combine flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
3. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
4. Gradually mix in the dry ingredients and milk. Stir in hot water until smooth, then fold in chocolate chips.
5. Pour the batter into liners, filling each ⅔ full.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool.

To make the ganache frosting:

1. Heat heavy cream in a saucepan until just simmering.
2. Remove from heat and pour over chopped dark chocolate in a bowl. Let sit for 2 minutes, then stir until smooth.
3. Stir in butter for a glossy finish. Let cool until thickened but still spreadable.
4. Frost the cupcakes with ganache and sprinkle with grated chocolate or chocolate curls.