Whoopie Pie Cupcakes -With Coconut Oil "buttercream" Frosting

Yes I went there!  My oldest has been badgering me to make cupcakes with "Halloween sprinkles" for days now...so we did just that. I just used regular old sprinkles from Target. Got to say though, next time I would plan better and get some without all the food dye and corn syrup :(  Kinda nasty, when i read the ingredients. 

 

If your not a huge fan of coconut flavor, you could substitute the coconut oil frosting for the traditional marshmallow fluff recipe in the original recipe over at Yankee Magazine

I modified a recipe from Yankee Magazine for these whoopie cakes!  The frosting I just made up, and I think it came out amazing!  

Whoopie Pie Cupcakes

 

• 2 cups all-purpose organic flour
• 1/2 cup plus 1 TBS organic cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon pink sea salt
• 1/2 cup room temperature coconut oil or room temperature grass fed butter
• 1/2 cup organic brown sugar 
• 1/2 cup succant
• 1 cup buttermilk
• 1 large egg
• 1 teaspoon vanilla extract

-Mix the flour, cocoa powder, salt, and baking soda in a medium bowl. Set aside

-Cream together the coconut oil and sugar with an electric mixer until smooth and fluffy

-Add the egg, buttermilk, and vanilla. Mix well

-Slowly add the dry mixture to the wet mixture until combine

-Fill a lined muffin tin with batter about 3/4 full. 

-Makes about 1 1/2 dozen cupcakes

Coconut Oil "buttercream"Frosting:

1 cup coconut oil (soft solid at room temp)

4 cups of organic powdered sugar

1-2 tsps of vanilla extract

-Whip coconut oil with an electric mixer until fluffy

-Add the vanilla extract

-Slowly add in the powder sugar

-Mix on high until fluffy