Coconut Chocolate Chip Cupcakes

I had no real reason for making these, other than I wanted to. Coconut and chocolate is one of Aaron's favorite combinations and these are especially impractical because between tomorrow and the 31st he will be home for exactly one day. But oh man are they tasty! Aaron ranked them up there with this dessert. They also have like 247% of your daily saturated fat, so um, enjoy with abandon...

Coconut Chocolate Chip Cupcakes (makes 18 mini cupcakes or 6 regular cupcakes)

For the cupcakes:
3/8 cup coconut milk (1/4 cup + 2 Tbls.)*
1/2 tsp. apple cider vinegar
1/2 cup flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/4 cup coconut oil**
1/3 cup sugar
1/2 tsp. vanilla
2 Tbls. shredded coconut (plus more for sprinkling)
1/4 cup chocolate chips

For the icing:
2 Tbls. coconut milk*
1 oz. baking chocolate
1 Tbls. coconut oil**
3 Tbls. powdered sugar

*You can freeze any leftovers
**If the oil is solid, melt it first before measuring

Preheat the oven to 350F. In a large bowl combine the coconut milk and apple cider vinegar and let sit for a few minutes. In a smaller bowl combine the flour, baking soda, baking powder, and salt.

Add into the larger bowl the oil, sugar, and vanilla, and mix well.

Stir the dry ingredients into the wet mix and add the coconut and chocolate chips.

Line your muffin tin (18 for minis, 6 for regulars) and distribute the batter evenly. Bake for 15 minutes and set on a wire rack to cool.

While the cupcakes are cooling, make the icing by melting the chocolate into the milk in the microwave. Stir in the oil, then the powdered sugar. Cool at room temperature.

Dip the cupcakes into the icing like so.

And sprinkle with shredded coconut.