CHOCOLATE ANGEL CUPCAKES WITH COCONUT CREAM FROSTING
Sweeten any meal with these fun, frosted chocolate cupcakes that take just minutes to make. The finger-licking flavor packs far fewer calories and fat than traditional desserts! -Mandy Rivers, Lexington, South Carolina
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- Prepare cake mix according to package directions for cupcakes, adding cocoa when mixing., Fill foil- or paper-lined muffin cups two-thirds full. Bake at 375° for 11-15 minutes or until cake springs back when lightly touched and cracks feel dry. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, combine the sour cream, confectioners' sugar and extract until smooth. Fold in whipped topping. Frost cupcakes. Sprinkle with coconut. Refrigerate leftovers.,
Nutrition Facts : Calories 142 calories, Fat 3g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 154mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
CHOCOLATE-COCONUT ANGEL CUPCAKES
My guests are never satisfied with just one of these, but that's OK because they are so light. The meringue-like tops make them different, and the chocolate and coconut make them memorable. -Bernice Janowski, Stevens Point, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1-1/2 dozen.
Number Of Ingredients 10
Steps:
- Place egg whites in a large bowl. Preheat oven to 350°. Line 18 muffin cups with cupcake liners. Sift together flour, cocoa, baking powder and 1 cup sugar twice., Add almond extract, cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time. Gently fold in coconut., Fill prepared cups two-thirds full. Bake until top appears dry, 30-35 minutes., Cool in pans 10 minutes before removing to wire racks; cool completely. If desired, dust with confectioners' sugar.
Nutrition Facts : Calories 110 calories, Fat 2g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 78mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
COCONUT CUPCAKES WITH CHOCOLATE AND ALMONDS
Provided by Food Network Kitchen
Categories dessert
Time 1h42m
Yield 24 servings
Number Of Ingredients 18
Steps:
- Make the cupcakes: Position a rack in the middle of the oven and preheat to 325 degrees F. Line two 12-cup muffin pans with paper liners. Whisk the whole eggs and egg whites in a large bowl. Whisk in the cream of coconut and the coconut and vanilla extracts until smooth.
- Whisk the flour, sugar, baking powder and salt in a large bowl. Beat in the butter, one piece at a time, with a mixer on low speed until the mixture resembles coarse meal, 3 to 4 minutes. Add half of the egg mixture, increase the speed to medium-high and beat until fluffy, about 1 minute. Beat in the remaining egg mixture until combined, scraping down the bowl as needed.
- Divide the batter among the prepared cups, filling each about halfway. Bake until a toothpick inserted into a cupcake comes out clean, 18 to 22 minutes. Let cool in the pans 10 minutes; transfer to racks to cool completely.
- Make the topping: Combine the milk, coconut, confectioners' sugar, vanilla and salt in a medium saucepan. Bring to a simmer over medium-high heat and cook until the milk is absorbed and the mixture thickens, stirring occasionally, about 15 minutes. Cool completely.
- Make the glaze: Put the chocolate, corn syrup, butter and 3 tablespoons hot water in a microwave-safe bowl, cover with plastic wrap and microwave on 50 percent power until the chocolate melts, about 2 minutes. Whisk to combine. Keep warm.
- Top each cupcake with a heaping tablespoonful of the coconut mixture, pressing gently until compact. Spoon 1 teaspoon glaze on top and garnish with 2 almonds. Refrigerate until the glaze sets, about 20 minutes.
COCONUT ANGEL CUPCAKES WITH COCONUT FROSTING
These recipe is made on a food processor, make certain to process 1-1/2 cups sugar to a fine powder before starting this recipe. You can also add in food colouring to tint the frosting to pastel shades if desired. IMPORTANT: remember to refrigerate and chill the coconut milk overnight or for a couple of days to thicken to a consistency of solid fat, then shake the can before using in this recipe. This can be baked in mini muffin tins also (makes about 24) remember to reduce baking time.
Provided by Kittencalrecipezazz
Categories Dessert
Time 30m
Yield 16-18 cupcakes
Number Of Ingredients 17
Steps:
- Set oven to 400°F (will reduce the temperature later).
- Set oven rack to second-lowest position.
- Spray the top of the muffin tins with non-stick spray, then line 16-18 tins with paper muffin liners.
- In a food processor, grind the 1-1/2 cups sugar to make a fine consistency.
- Add in the butter and process to blend the sugar and the butter well.
- Add in eggs and extracts; blend well.
- In a small bowl, combine flour, baking powder, baking soda and salt.
- Add to the creamed mixture and blend/pulse until combined.
- Add in the COLD coconut milk; blend well.
- Fold in the shredded coconut.
- With an ice cream scoop, divide the batter into prepared tins.
- Immediately REDUCE oven temperature to 350°F.
- Bake until muffins spring back when touched (about 20-25 minutes).
- Cool completely and frost, then garnish with coconut shreds on top of the frosting.
- To make the frosting: mix all ingredients adjusting the amount of confections sugar and whipping cream or half and half cream to achieve desired texture.
Nutrition Facts : Calories 454.2, Fat 20.4, SaturatedFat 13.7, Cholesterol 66.5, Sodium 274, Carbohydrate 65.9, Fiber 0.8, Sugar 49.9, Protein 3.3
WHITE CHOCOCONUT CUPCAKES
I made this recipe up while I was bored one summer day. Coconut is the perfect summer flavor!
Provided by Chelsea
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 41m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Butter a muffin tin.
- Combine baking mix, milk, sugar, egg, and vegetable oil in a bowl. Mix well. Fold in 3/4 cup coconut flakes and 1/4 cup chocolate chips. Fill prepared tin with batter; sprinkle remaining coconut flakes on top.
- Bake cupcakes in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Let cool, about 10 minutes.
- Melt the remaining 1/2 cup chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, about 1 minute. Drizzle melted chocolate over cooled cupcakes.
Nutrition Facts : Calories 233.8 calories, Carbohydrate 28.4 g, Cholesterol 20.4 mg, Fat 12.1 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 5.8 g, Sodium 298 mg, Sugar 15.5 g
CHOCOLATE ANGEL FOOD CUPCAKES
Once they taste these cupcakes, no one will believe that they are low in calories. Less than 50 calories a serving! Adopted from the RecipeZaar account.
Provided by Ducky
Categories Dessert
Time 1h
Yield 12 cupcakes
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees.
- In small saucepan, stir cocoa and 1/3 cup water over low heat about 1 minute until mixture thickens and just begins to boil.
- Remove from heat and stir in vanilla.
- In large bowl, with electric mixer at high speed, beat egg whites and salt until soft peaks from when beaters are lifted.
- Add sugar, 1 tbsp at a time, beating well after each addition until stiff peaks form when beaters are lifted.
- Quickly add cocoa mixture and beat 20 seconds until just blended.
- In a small bowl, combine flour and baking powder.
- Fold into egg white mixture, one fourth at a time.
- Spray 12 regular muffin cups with vegetable cooking spray.
- Divide batter evenly between muffin cups.
- Bake 10-15 minutes until cupcakes begin to pull away from sides of pan.
- Remove from oven and cool on wire rack for 10 minutes.
- Run a knife around edge of cupcakes to loosen.
- Remove cupcakes and cool on wire rack.
- Invert onto serving plate.
- Garnish each with a little whipped cream and a strawberry, if desired.
Nutrition Facts : Calories 37.6, Sodium 91.8, Carbohydrate 7.8, Fiber 0.1, Sugar 5.7, Protein 1.5
CHOCOLATE COCONUT CUPCAKES
Irresistible chocolate coconut cupcakes with a delicious coconut icing.
Provided by Ara Julian Year 8
Time 50m
Yield Makes 12 cupcakes
Number Of Ingredients 13
Steps:
- Preheat oven to 180 degrees celsius, line 12 hole cupcake tin with cases.
- Whisk together flour, cocoa powder, baking powder and salt.
- In a larger bowl whisk egg, sugars, vanilla, melted butter and the 120g of the thickest yoghurt part of the coconut milk.
- Fold the dry ingredient mixture into the wet ingredients.
- Fill paper cases at least 2/3 full of cupcake mixture and bake for 15-20 minutes or until a skewer when stabbed into the cupcake comes out clean.
- Allow the cupcakes to fully cool and meanwhile make the icing. Add the 1 1/2 tsp of butter and icing sugar into a bowl and mix together. Pour in enough coconut milk to get your desired icing consistency and mix well.
- Spread icing upon cooled cupcakes and top with coconut flakes. (You can also mix the coconut with extra brown sugar if desired. This is shown in the photo.)
- Allow the icing to set in the fridge and then enjoy your cupcakes!
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