Prepare the frosting: The night before, begin preparing a batch of this Homemade Chocolate Frosting. Do not whip the frosting until the cupcakes are cooled and ready to be frosted.

Make the cupcakes: Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Set aside.

In a large bowl, sift together the dry ingredients. Set aside.

Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.

In a medium bowl, whisk together all wet ingredients. Whisk until well incorporated.

Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain.

Pour batter evenly into prepared cupcake pan—filling each cup about 3/4 of the way, as cupcakes will rise. Tap the pan a few times to even out the batter & release air bubbles. Bake for 19-25 minutes. Mine took 22 minutes. Insert a toothpick to test for doneness—it should come out mostly dry, with a few cake bits on it.

Place muffin pan on a cooling rack to cool for 30 minutes. Remove cupcakes from muffin pan and continue cooling on rack until completely cool before frosting.

Frost the cupcakes: Whip the frosting [as instructed]. Frost the cupcakes. Enjoy! Storing instructions below.

Adapted from my Dark Chocolate Muffins & Vegan Gluten Free Chocolate Cupcakes.

Also try my Vegan Chocolate Cake & Paleo Coconut Macaroons.