THE BEST CHOCOLATE COCONUT CUPCAKES
Provided by Ashley Manila
Number Of Ingredients 24
Steps:
- Preheat oven to 350º F.
- Place cupcake liners in muffin tin. Spray lightly with PAM cooking spray. *The cooking spray really helps the cupcakes not stick to the liners.
- Preheat the oven to 350 degrees (F). Line a 12-cup cupcake/muffin tin with cupcake liners and lightly spray the liners with non-stick spray (optional but it does help them peel right off).
- Melt the oil, butter,and chocolate together in the microwave, heating in 30 second increments, and stirring between increments each time. You can also melt the oil, butter, and chocolate over very low heat on the stove top, but I find the microwave to be much easier. Whisk mixture until completely smooth and set aside to cool.
- In a medium sized bowl combine the flour, baking soda, baking powder, cocoa powder, and salt; stir together until thoroughly combined; set aside.
- In a large bowl, whisk together the eggs, yolk, sugar and vanilla together; beat until smooth. Add the cooled oil/butter/chocolate mixture and whisk until smooth. Add half of the flour mixture, then half of the sour cream. Repeat the process until everything is added, and be sure to mix until JUST combined - then quickly stir in the hot coffee/water. It's important not to over mix, here! Just stir until evenly combined.
- Divide the batter among the 12 liners in your prepared pan. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
- In a small, deep heavy-bottom pot heat the heavy cream, sugar, and butter over medium-high until the sugar has completely melted; whisk well to combine.
- Whisk the cornstarch and vanilla into the cream mixture and bring to a boil.
- Continue cooking the mixture until thick, about 1 minute.
- Remove from the heat and stir in the coconut. Let the mixture cool completely before using.
- Beat butter with an electric mixer in a large bowl until smooth; add vanilla extract.
- Gradually add confectioners sugar to butter, beating until well blended. Don't worry if it looks dry!
- Add milk into butter mixture and beat until smooth.
- Fold half the coconut into the icing.
- Sprinkle remaining coconut over cupcakes.
- Once cupcakes are cooled, cut a small hole in the center of each cupcake. Place a tablespoon of filling in the center of each cupcake, then top with buttercream. Top each cupcake with toasted or untoasted coconut, and serve!
COCONUT-FILLED CHOCOLATE CUPCAKES
If you are nuts about chocolate and coconut, this is definitely the cupcake for you. The chocolate ganache is so tempting, you just might end up with a shortage of frosting!-LuAnn Klink, Frostburg, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 26 cupcakes.
Number Of Ingredients 22
Steps:
- For filling, place egg white and salt in a small bowl; let stand at room temperature for 30 minutes. Combine coconut and flour; set aside. Beat egg white on medium speed until soft peaks form. Gradually add sugar, beating on high until glossy peaks form and sugar is dissolved. Gradually fold in coconut mixture, about 1/4 cup at a time; set aside., In a large bowl, cream shortening and sugar until light and fluffy. Add eggs and vanilla; mix well. Combine the flour, cocoa, salt and baking soda; add to creamed mixture alternately with buttermilk and water. Fill paper-lined muffin cups half full. Drop filling by teaspoonfuls into center of each cupcake. Cover with 2 tablespoons batter., Bake at 350° for 18-22 minutes or until a toothpick inserted in the cake portion comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For glaze, in a small saucepan, combine the sugar and milk. Bring to a boil, stirring constantly. Remove from the heat; stir in shortening and chocolate chips until melted. Beat until thickened. Spread over cupcakes and garnish with toasted coconut and chocolate curls.
Nutrition Facts : Calories 298 calories, Fat 13g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 162mg sodium, Carbohydrate 45g carbohydrate (34g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE COCONUT CUPCAKES
Easy Chocolate Coconut Cupcakes are ultra tender and moist chocolate cupcakes topped with homemade coconut buttercream frosting and toasted coconut!
Provided by Tessa Arias
Categories Dessert
Time 50m
Number Of Ingredients 19
Steps:
- In a medium heatproof bowl, add the chocolate and cocoa powder. Pour hot water over mixture. Cover and let stand for 5 minutes. Whisk mixture gently until thick and smooth, then set aside to cool completely.
- Meanwhile, preheat the oven to 350°F. Line a standard 12-cup muffin tin with liners.
- In a small bowl, whisk together the flour, sugar, brown sugar, salt, and baking soda.
- Whisk the coconut milk, coconut oil, eggs, egg yolk, vinegar, and vanilla into the cooled chocolate mixture until smooth. Stir in the flour mixture until smooth, being careful not to overmix.
- Using a spring-loaded scoop, divide the batter evenly among prepared muffin cups. Bake until cupcakes are set and firm to the touch, about 17 to 20 minutes.
- Let cupcakes cool in pan on a wire rack for 10 minutes before removing from pan to cool completely, about 1 hour. Cupcakes can be stored in an airtight container at room temperature for up to 1 day.
- In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Add the salt, coconut extract, and coconut milk and beat on medium for 1 minute, adding more cream if needed or more powdered sugar to thicken.
- Place the coconut in a medium skillet set over medium heat. Stirring constantly, toast until golden brown. Remove and let cool.
- Use an offset spatula to spread the frosting onto each cupcake. Sprinkle with the cooled toasted coconut. Serve or store for 1 day at room temperature or up to 2 days covered in the fridge.
CHOCOLATE COCONUT CUPCAKES
This is the "Toasted Coconut Cupcakes" recipe from Vegan Cupcakes Take Over The World. I just made them and they are delicious! The recipe below uses shortening whereas the original recipe calls for coconut oil. If you want to use a full can of coconut milk, just double the recipe. Enjoy!
Provided by Wish I Could Cook
Categories Dessert
Time 35m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat over to 350 degrees.
- Mix together the flour, cocoa, baking powder and salt.
- Melt the shortening over low heat. (Once melted, turn the heat off, but leave on stove so it doesn't solidify.).
- In a separate bowl mix together coconut milk, sugar, vanilla and coconut extract. Stir in the melted shortening.
- Add the flour mixture in batches. Mix until smooth.
- Fold in the coconut.
- Fill cupcake liners 2/3 full.
- Bake for 25 minutes until a toothpick inserted into the center comes out clean.
- Cool on a wire rack.
Nutrition Facts : Calories 239.9, Fat 10.1, SaturatedFat 6.3, Sodium 113.8, Carbohydrate 37, Fiber 1.3, Sugar 27, Protein 1.9
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.
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
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 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!
More about "chocolate coconut cupcakes light recipes"
CHOCOLATE-COCONUT CUPCAKES RECIPE | MYRECIPES
From myrecipes.com
Servings 18Total Time 58 mins
- Beat butter and sugar at medium speed with an electric mixer until fluffy. Beat in eggs, 1 at a time. Beat in coconut extract.
- Combine flour and next 4 ingredients; add to butter mixture alternately with coconut milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition, stopping to scrape down sides of bowl as needed. Add 1 cup coconut, blending well.
- Spoon batter into 18 muffin cups lined with muffin cup liners. Bake at 350° for 18 minutes or until toothpick inserted in center comes out with moist crumbs clinging. Remove from pan; cool completely on a wire rack.
- Top cupcakes with Coconut-Marshmallow Buttercream Frosting. Top with remaining 2 cups coconut; drizzle with Chocolate Ganache. Garnish, if desired.
COCONUT CUPCAKES - SKINNYTASTE
From skinnytaste.com
FLUFFY COCONUT CUPCAKES WITH HOMEMADE BUTTERCEAM - KYLEE COOKS
From kyleecooks.com
CHOCOLATE-FROSTED GOLDEN CUPCAKES WITH COCONUT RECIPE
From myrecipes.com
MORE CHOCOLATE | CHOCOLATE COCONUT FLOUR CUPCAKES
From morechocolate.net
HONEY'S COCONUT CUPCAKES - ONCE UPON A CHEF
From onceuponachef.com
CHOCOLATE COCONUT CUPCAKES - MARSHA'S BAKING ADDICTION
From marshasbakingaddiction.com
LIGHT AND FLUFFY COCONUT CUPCAKES RECIPE - TODAY.COM
From today.com
AWARD-WINNING CHOCOLATE COCONUT CUPCAKES
From chocolatemoosey.com
COCONUT CHOCOLATE CUPCAKES - SEASON OF BAKING
From seasonofbaking.com
COCONUT CUPCAKES WITH CHOCOLATE ORANGE BUTTERCREAM
From gingerwithspice.com
PERFECT COCONUT CUPCAKES (SO LIGHT AND FLUFFY)
From sweetestmenu.com
BEST EVER MOIST CHOCOLATE CUPCAKES RECIPE - HOUSE OF NASH EATS
From houseofnasheats.com
COCONUT CUPCAKES - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
VANILLA CUPCAKES WITH CHOCOLATE COCONUT CREAM FROSTING
From modeleatsblog.com
CHOCOLATE COCONUT CUPCAKES RECIPE | THE RUSTIC FOODIE®
From therusticfoodie.com
COCONUT CUPCAKES WITH TOASTED COCONUT FROSTING
From browneyedbaker.com
CHOCOLATE COCONUT CUPCAKES - CREME DE LA CRUMB
From lecremedelacrumb.com
CHOCOLATE CARAMEL COCONUT CUPCAKES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
CHOCOLATE COCONUT CUPCAKES RECIPE - POWERED BY MOM
From powered-by-mom.com
CHOCOLATE COCONUT CUPCAKES |A TIPSY GIRAFFE
From atipsygiraffe.com
CHOCOLATE COCONUT CUPCAKES - THEROSETABLE.COM
From therosetable.com
DARK CHOCOLATE COCONUT CUPCAKES - BAKING WITH BLONDIE
From bakingwithblondie.com
CHOCOLATE COCONUT CUPCAKES - LEMON TREE DWELLING
From lemontreedwelling.com
THE BEST LIGHT & FLUFFY CHOCOLATE CUPCAKES + VANILLA BUTTERCREAM ...
From thekitchenismyplayground.com
THE ULTIMATE CHOCOLATE & COCONUT CUPCAKES - EIGHT FOREST LANE
From eightforestlane.com
CHOCOLATE-FROSTED GOLDEN CUPCAKES WITH COCONUT RECIPE
From foodandwine.com
WHITE CHOCOLATE COCONUT CUPCAKES - MAMA NEEDS CAKE®
From mamaneedscake.com
CHOCOLATE-FROSTED GOLDEN CUPCAKES WITH COCONUT RECIPE - DELISH
From delish.com
COCONUT CHOCOLATE CUPCAKES - BAKE WITH STORK
From bakewithstork.com
CHOCOLATE COCONUT CUPCAKES LIGHT RECIPE - WEBETUTORIAL
From webetutorial.com
CHOCOLATE COCONUT CREAM CUPCAKES. - HOW SWEET EATS
From howsweeteats.com
EASY CHOCOLATE CUPCAKES WITH CHOCOLATE BUTTERCREAM
From bakeorbreak.com
CHOCOLATE COCONUT CUPCAKES - YOUR CUP OF CAKE
From yourcupofcake.com
CHOCOLATE COCONUT FLOUR CUPCAKES - MRS. CRIDDLES KITCHEN
From mrscriddleskitchen.com
HOMEMADE CHOCOLATE COCONUT CUPCAKES - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
DOUBLE CHOCOLATE CUPCAKES WITH CHOCOLATE COCONUT WHIP
From nourishingamy.com
FEATHERLIGHT CHOCOLATE-COCONUT CUPCAKES
From everydaydiabeticrecipes.com
10 BEST VANILLA COCONUT CUPCAKES RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love