Organic Chocolate Cupcakes - cooking recipe

Ingredients

3 cups flour
2 cups sugar (evaporated cane juice or raw cane sugar works)
1/2 cup cocoa
1 teaspoon salt
2 teaspoons baking soda
2/3 cup coconut oil, melted (or other vegetable oil)
2 cups warm water
2 tablespoons vinegar
3 teaspoons vanilla extract
Frosting
1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla

Preparation

Preheat oven to 350 degrees.
Sift all the dry ingredients together in a large bowl.
Add oil, water, vinegar and vanilla.
Fill well greased mini muffin tins 2/3 full with mixture. Or use cupcake papers for easier removal, and nicer presentation.
Bake 10-15 minutes. Until toothpick comes out clean.
Cool completely.
Meanwhile, beat whipping cream and powdered sugar in small bowl at high speed, until stiff peaks form. Gently stir in 1 teaspoon vanilla.
Top cooled cupcakes with icing and serve, or refrigerate until needed.