Chocolate Top Hat Cupcakes

For the cupcakes, stir together the sprouted whole wheat pastry flour, all-purpose flour, sugar, cocoa powder, baking soda, and salt. Add the water, oil, vinegar and vanilla. Whisk well. Pour into 27 muffin tins lined with cupcake wrappers. Bake at 350ºF for 20 minutes or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the tins and cool on a wire rack.

For the icing, cook the milk and flour until thick. Cool completely. Cream the butter and sugar on high until fluffy and no longer grainy. Add the vanilla and the cooled milk mixture and beat on high again until light and fluffy.

Cut out the center of each cupcake with a paring knife. Keep the knife at an angle so you cut out a cone. Dollop some icing in the hole and squish the cone back on top.

These cupcakes are best in about 2 days, but I doubt you’ll be able to wait that long.