Chocolate Cupcake With Coconut Filling Recipes

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THE BEST CHOCOLATE COCONUT CUPCAKES



The Best Chocolate Coconut Cupcakes image

Provided by Ashley Manila

Number Of Ingredients 24

3 tablespoons coconut OR canola oil
1 stick unsalted butter, melted and slightly cooled
1/2 cup semi-sweet chocolate chips
1 cup granulated sugar
2 large eggs + 1 large egg yolk, at room temperature
1 teaspoon vanilla
3/4 cup + 2 tablespoons all-purpose flour, not packed
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 cup full fat sour cream
1/2 cup hot coffee OR hot water
1 cup heavy whipping cream
3/4 cup plus 2 tablespoons granulated sugar
1 stick butter, at room temperature
1 1/2 tablespoons cornstarch
1 teaspoon vanilla extract
4 ounces sweetened shredded coconut
6 ounces unsalted butter, very soft
1 teaspoon vanilla extract
3 cups confectioners' sugar, sifted
2 tablespoons coconut milk
1 (7 ounce) package sweetened flaked coconut, divided

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



Coconut-Filled Chocolate Cupcakes image

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

1 large egg white
Dash salt
1 cup sweetened shredded coconut
1 tablespoon all-purpose flour
2 tablespoons sugar
BATTER:
2/3 cup shortening
1-1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon salt
3/4 teaspoon baking soda
1 cup buttermilk
1/2 cup water
GLAZE:
2 cups sugar
1/2 cup milk
1/2 cup shortening
1 cup semisweet chocolate chips
Toasted unsweetened coconut flakes and chocolate curls

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.

COCONUT CUPCAKES WITH CHOCOLATE GANACHE FILLING, TOPPED WITH CARAMEL BUTTERCREAM FROSTING AND TOASTED COCONUT



Coconut Cupcakes with Chocolate Ganache Filling, Topped with Caramel Buttercream Frosting and Toasted Coconut image

Provided by Food Network

Time 1h

Yield 18 cupcakes

Number Of Ingredients 20

2 1/3 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon fine salt
1 1/2 cups white sugar
1/2 cup canola oil
2 eggs
1 1/2 cups whole milk
1/2 teaspoon coconut extract
Chocolate Ganache Filling, recipe follows
Caramel Buttercream Frosting, recipe follows
3 ounces shredded coconut, for garnish
1 cup semisweet dark chocolate
1/2 cup heavy whipping cream
8 ounces unsalted butter
1 cup plus 1 pound unsalted butter, room temperature
1 cup heavy cream
1 cup brown sugar
1 cup white sugar
1 tablespoon vanilla extract
6 cups powdered sugar

Steps:

  • Preheat the oven to 325 degrees F. Line a regular-size cupcake pan with 18 cupcake liners.
  • Sift together flour, baking powder, salt, and sugar. In the bowl of an electric stand mixer with a paddle attachment, add the sifted dry ingredients and mix on low speed for 30 seconds. Slowly add oil to the mixture until fine crumbs are formed. Add the eggs, milk, and coconut extract and mix on low speed for 1 minute. Stop and scrape the bowl and paddle, and then mix on medium speed for 2 minutes.
  • Fill the cupcake liners three-quarters full with batter and bake until baked through, about 20 minutes. Do not open the oven during this time. Cool the cupcakes completely after baking.
  • To assemble, core each cupcake with an apple corer to create a pocket for the filling. Put the Chocolate Ganache Filling into a pastry bag and cut 1/2-inch off the tip. Fill each cupcake with the filling. Put the Caramel Buttercream Frosting into a pastry bag and cut 1/2-inch off the tip. Pipe the frosting on top of the cupcakes in a circular motion until completely covered. Once frosted, dip the cupcakes in a bowl of the toasted coconut and serve.
  • Melt the ingredients in a saucepan over low heat. Stir the mixture constantly until melted and smooth. Be careful not to burn. Remove from the heat to cool completely.
  • Stir 1 cup butter, heavy cream, brown sugar, white sugar, and vanilla together in a microwave-safe dish. Microwave at 1 to 2 minute intervals, stirring between intervals. The caramel will be thick and bubbly when done. The caramel must sit and cool completely in order to incorporate into the buttercream.
  • In the bowl of an electric stand mixer with a whisk attachment, whip the remaining 1 pound butter until creamed. Add the powdered sugar and 1/4 cup cooled caramel and mix until the ingredients are evenly incorporated and the frosting is smooth and creamy.

COCONUT CUPCAKES WITH WHIPPED COCONUT MOUSSE FILLING AND COCONUT BUTTERCREAM



Coconut Cupcakes with Whipped Coconut Mousse Filling and Coconut Buttercream image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 24 cupcakes

Number Of Ingredients 19

2 cups granulated sugar
2 sticks unsalted butter, at room temperature
4 large whole eggs
2 teaspoons coconut extract
2 1/2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 cup half-and-half
1 cup flake coconut
1 cup heavy cream
1 cup half-and-half
2 teaspoons coconut extract
1 package (4 serving size) instant vanilla pudding mix
1 cup flake coconut
2 sticks unsalted butter, at room temperature
2 pounds powdered sugar
1 teaspoon coconut extract
1/4 cup half-and-half, plus more for thinning frosting if needed
Flake or toasted coconut, for garnish

Steps:

  • For the cupcakes: Preheat the convection oven to 325 degrees F or a standard oven to 350 degrees F.
  • In large mixer bowl, cream together the granulated sugar and butter until light and fluffy with a heavy duty mixer. Add the eggs, one at a time, and mix thoroughly after each addition. Add the coconut extract and mix well. Combine the flour, baking soda and salt. Add half of the flour to the mixer bowl along with 1/2 cup of the half-and-half. Mix until the flour is mixed in, scraping the sides of the bowl with a rubber spatula. Add the rest of flour mixture and the other 1/2 cup half-and-half. Mix until the batter is smooth and all of the flour lumps are gone. Fold in the coconut flakes.
  • Fill 24 cupcake liners half full and bake for 20 minutes in the convection oven or 28 minutes in the standard oven. The tops of the cupcakes should be lightly browned. Check the cupcakes to make sure no batter sticks to a wooden toothpick when inserted into the cupcake. Cool the cupcakes completely.
  • For the mousse filling: In large mixer bowl, beat the heavy cream, half-and-half, coconut extract and pudding mix until light and fluffy using a heavy duty mixer. It should have the consistency of whipped cream. Gently fold in the coconut using a plastic spatula. Put the filling in a pastry bag or zipper bag with a corner cut off.
  • For the coconut buttercream: In large mixer bowl, beat together the butter and half of the powdered sugar using heavy duty mixer. Add the half-and-half and the rest of the powdered sugar, along with the coconut extract, and mix well. If the frosting is thicker than you would like, add 1 teaspoon of additional half-and-half at a time, mixing well after each addition, until the frosting reaches the correct consistency. The thickness may depend on the humidity levels in your region. Put into a pastry bag.
  • To assemble: Make a hole in the middle of each cupcake using a sharp knife. Be sure and leave a small amount of cake in the bottom of the hole. Fill the cupcakes with the mousse filling. Frost with coconut buttercream. You may top the cupcakes with more flake coconut or toasted coconut as desired.
  • Serve immediately or chill until ready to serve.

COCONUT CHOCOLATE CAKE II



Coconut Chocolate Cake II image

Rich - chocolate and coconut, very moist. A big hit with all ages.

Provided by IVEYCOTTAGE

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Layer Cake

Time 1h

Yield 16

Number Of Ingredients 7

1 (18.25 ounce) package chocolate fudge cake mix
1 ⅓ cups brewed coffee
2 tablespoons butter
½ cup evaporated milk
25 large marshmallows
1 (14 ounce) package flaked coconut
1 (16 ounce) container prepared chocolate fudge frosting

Steps:

  • Prepare and bake cake mix according to package directions for two 9 inch round pans, except substitute brewed coffee for the water. Cool cakes completely.
  • Make the Filling: In a saucepan over medium heat, combine butter and evaporated milk. Bring to a boil. Add the marshmallows and stir until melted and smooth. Stir in coconut.
  • Assemble the cake: Place bottom layer on serving plate. Spread with entire coconut filling. Cover top and sides with fudge frosting. Refrigerate.

Nutrition Facts : Calories 424.6 calories, Carbohydrate 63.5 g, Cholesterol 6.1 mg, Fat 18.9 g, Fiber 3.2 g, Protein 3.5 g, SaturatedFat 10 g, Sodium 426.1 mg, Sugar 43.5 g

CHOCOLATE MACAROON CUPCAKES



Chocolate Macaroon Cupcakes image

A delightful coconut and ricotta cheese filling is hidden inside these chocolate cupcakes. -Dolores Skrout, Summerhill, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 1-1/2 dozen.

Number Of Ingredients 16

2 large egg whites
1 large egg, room temperature
1/3 cup unsweetened applesauce
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1 cup sugar
1/3 cup baking cocoa
1/2 teaspoon baking soda
3/4 cup buttermilk
FILLING:
1 cup reduced-fat ricotta cheese
1/4 cup sugar
1 large egg white
1/3 cup sweetened shredded coconut
1/2 teaspoon coconut or almond extract
Confectioners' sugar

Steps:

  • Preheat oven to 350°. Coat 18 muffin cups with cooking spray., Beat first 4 ingredients until well blended. In another bowl, whisk together flour, sugar, cocoa and baking soda; gradually beat into egg mixture alternately with buttermilk., For filling, beat ricotta cheese, sugar and egg white until blended. Stir in coconut and extract., Fill prepared cups with half of the batter. Drop filling by tablespoonfuls into center of each cupcake; cover with remaining batter., Bake until a toothpick inserted in cupcake portion comes out clean, 28-33 minutes. Cool 10 minutes before removing from pans to wire racks; cool completely. Dust with confectioners' sugar.

Nutrition Facts : Calories 126 calories, Fat 2g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 85mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

COCONUT-CREAM-FILLED CUPCAKES



Coconut-Cream-Filled Cupcakes image

Make and share this Coconut-Cream-Filled Cupcakes recipe from Food.com.

Provided by Queen Dana

Categories     Dessert

Time 32m

Yield 18 cupcakes

Number Of Ingredients 15

1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 tablespoons unsalted butter, softened
1 1/2 cups granulated sugar
3 eggs
3/4 cup milk
1/4 cup unsalted butter, softened
1/4 cup shortening
2 cups powdered sugar
2 tablespoons milk
1 tablespoon coconut extract
1 (1 lb) container dark chocolate frosting

Steps:

  • Cupcake: Heat oven to 350°F Generously coat 18 indents in two cupcake pans with nonstick spray. in a bowl, whisk together flour, cocoa, baking powder and salt.
  • Beat butter and sugar in a large bowl on medium speed for 2 minutes, until fluffy. Add eggs, one at a time, beating well after each. On low speed, add flour mixture, alternating with milk, in two additions. Divide batter among indents, 1/3 cup each.
  • Bake at 350 F for 17 minutes or until toothpick inserted in centers comes out clean. Cool cupcakes in pan on rack for 10 minutes. Remove cupcakes to rack and let cool completely.
  • Filling and Frosting: Beat butter, shortening, powdered sugar and milk until smooth. Mix in coconut extract. Transfer cream filling to a pastry bag and fit with a small tip. Insert tip deep into cupcake and fill with cream until you can see top bulging. Spread cupcakes with prepared frosting and serve.

CREAM FILLED CHOCOLATE CUPCAKES



Cream Filled Chocolate Cupcakes image

A great 'surprise' in the middle of these delicious treats. Makes a great classroom treat for your birthday child, especially for the kids that LOVE the frosting and usually just lick it off the top. Use food coloring for various holidays for an even bigger surprise.

Provided by Dr. Brenda

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 1h30m

Yield 24

Number Of Ingredients 18

2 ½ cups all-purpose flour
2 cups white sugar
⅓ cup unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
1 cup vegetable oil
1 cup buttermilk
2 eggs
1 teaspoon vanilla extract
2 teaspoons baking soda
1 cup hot water
⅔ cup shortening
½ cup white sugar
⅓ cup milk
1 tablespoon water
1 teaspoon vanilla extract
¼ teaspoon salt
½ cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins.
  • Sift flour, 2 cups white sugar, cocoa powder, baking powder, and salt together in a large bowl. Beat vegetable oil, buttermilk, eggs, and 1 teaspoon vanilla extract into the flour mixture using an electric hand mixer on medium until smooth, about 3 minutes.
  • Stir baking soda and hot water together in a small bowl; mix into batter. Pour batter into muffin cups to 2/3 full.
  • Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  • Beat shortening, 1/2 cup white sugar, milk, 1 tablespoon water, 1 teaspoon vanilla extract, and salt together in a bowl using an electric hand mixer until smooth, 5 to 7 minutes. Add confectioners' sugar; beat until fully incorporated, 3 to 5 minutes.
  • Insert frosting into cupcakes using a pastry tube fitted with a rosette tip. Frost the tops of cupcakes with remaining frosting.

Nutrition Facts : Calories 284.4 calories, Carbohydrate 34.8 g, Cholesterol 16.2 mg, Fat 15.6 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 3.2 g, Sodium 192.5 mg, Sugar 24.2 g

CHOCOLATE COCONUT BUNDT CAKE



Chocolate Coconut Bundt Cake image

I found this recipe about 25 years ago in a magazine. I realize it isn't a "from scratch" recipe, but sometimes you want something a bit out of the ordinary even though you are pressed for time. Its been a very popular dessert with my family for picnics, BBQ's, etc. and always a success at bake sales. It tastes like those chocolate covered coconut candy bars :)

Provided by Dee514

Categories     Dessert

Time 1h5m

Yield 1 bundt cake, 10-12 serving(s)

Number Of Ingredients 12

2 egg whites
1/3 cup sugar
2 tablespoons flour
1 3/4 cups flaked coconut (approx.)
1 package chocolate cake mix (2 layer size)
1 package instant chocolate pudding mix (4 serving size)
2 eggs
2 egg yolks
1 1/4 cups water
1/3 cup oil
1 cup sifted confectioners' sugar
1 tablespoon milk or 1 tablespoon light cream

Steps:

  • Can use a chocolate glaze if you prefer.
  • Preheat oven to 350° degrees.
  • Grease and flour a 10" bundt pan.
  • Filling: In a small bowl, beat egg whites till foamy.
  • Slowly add sugar while beating whites until stiff peaks form.
  • Stir in flour and coconut and set mixture aside.
  • Cake batter: In a large bowl, mix remaining ingredients.
  • Beat for 2 minutes with mixer at medium speed.
  • Pour about 1/3 to 1/2 of the batter into the pan.
  • Spoon the coconut mixture evenly on top of the batter.
  • Fill the pan with the remaining batter.
  • Bake at 350° for 50-55 minutes, or until cake tester inserted into center comes out clean.
  • Let cake cool in the pan for about 15 minutes, remove from pan and finish cooling on rack.
  • When cool, top with glaze.
  • Confectioner's Sugar Glaze: In a small bowl, gradually stir milk into sugar, glaze should be thick enough to stay on the top of the cake, yet"drip" down the sides a bit.

Nutrition Facts : Calories 500.4, Fat 21.6, SaturatedFat 7.3, Cholesterol 70.6, Sodium 644.8, Carbohydrate 74.8, Fiber 3.1, Sugar 50.7, Protein 6.5

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From foodandwine.com


CHOCOLATE COCONUT CUPCAKES - YOUR CUP OF CAKE
2012-03-06 Preheat oven to 350 degrees and line pan with cupcake liners. 2. Sift cake mix into a small bowl and set aside. 3. In a large bowl, gently whisk oil, eggs, buttermilk, sour cream and vanilla extract. 4. Pour cake mix into wet ingredients and mix. 5. Fill cupcake liners 3/4 full and bake for 16-20 minutes, or until an inserted knife comes out clean.
From yourcupofcake.com


CHOCOLATE COCONUT CUPCAKES - COOKIE DOUGH DIARIES
2020-09-01 Preheat oven to 350°F and line a cupcake tin with 12 liners. In a medium mixing bowl, add the flour, sugar, cocoa powder, salt, baking soda, and baking powder and mix with a whisk until any clumps are gone. Add the vanilla and coconut extracts, oil, vinegar, and almond milk, and mix with a whisk until fully combined.
From thecookiedoughdiaries.com


MOIST CHOCOLATE CUPCAKES WITH GANACHE FILLING | THE BEST CUPCAKES
2020-09-06 9. To make the ganache filling, add the chocolate chips and vanilla extract to a medium sized bowl. 10. Heat the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. 11. Allow the chocolate and cream and to sit for 3-5 minutes, then whisk together until smooth.
From lifeloveandsugar.com


CHOCOLATE-COCONUT CUPCAKES RECIPE | MYRECIPES
Beat in coconut extract. Advertisement. Step 2. 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. Step 3.
From myrecipes.com


CHOCOLATE FILLING RECIPE FOR CUPCAKES - THERESCIPES.INFO
Almond Macarons with Dark Chocolate Ganache Filling best www.yummly.com. large egg whites, granulated sugar, fine sea salt,...
From therecipes.info


CHOCOLATE CARAMEL COCONUT CUPCAKES - SALLY'S BAKING ADDICTION
2017-03-22 Make the cupcakes: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and solid coconut oil together on high speed until smooth and creamy – about 1 …
From sallysbakingaddiction.com


CHOCOLATE CUPCAKES WITH VANILLA FROSTING - SALLY'S BAKING ADDICTION
2014-06-03 Instructions. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside. Cupcakes: Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined.
From sallysbakingaddiction.com


TRIPLE CHOCOLATE COCONUT FILLED CUPCAKES - TASTY KITCHEN
Preparation. Preheat oven to 350 degrees F. Line cupcake pans with 16 paper liners, spray tops of pans lightly with non-stick cooking spray and set aside. Place butter and chocolate chips in a small bowl. Microwave on 30 second bursts until butter …
From tastykitchen.com


GERMAN CHOCOLATE CAKE WITH COCONUT CUSTARD FILLING
Directions. Preheat oven to 350 °F. Spray 3 (9-inch) cake pans with nonstick cooking spray with flour. In a large bowl, beat 1 cup butter and 2 cups sugar at medium-high speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla, beating until combined.
From pauladeen.com


CHOCOLATE COCONUT CUPCAKES - FAVORITE FAMILY RECIPES
2017-08-31 While cupcakes are cooking, melt marshmallows, ½ cup sugar and ½ cup milk together over medium heat. Remove from heat and mix in the flaked coconut. Set aside. In a separate pan, combine all chocolate topping ingredients (sugar, milk, butter, chocolate chips). Bring to a boil and keep at a rolling boil for 1 ½ minutes.
From favfamilyrecipes.com


COCONUT CAKE WITH RASPBERRY FILLING – PHITIP RECIPES
3 cups (297g) sifted cake flour (sift before measuring) 2 teaspoons baking powder. ¼ teaspoon salt. 1 cup butter, room temperature. 1 pound (450g) powdered sugar. 4 egg yolks, well beaten *Beat until well combined, about 1 minute. 1 cup coconut milk. Please continue to Next Page (>) for the full list of ingredients and complete cooking ...
From phitip.com


CHOCOLATE DONUT CAKE WITH COCONUT CHEESECAKE FILLING | RECIPES …
Preheat the oven to 170 °C. Pour half the cocoa mixture into the already greased and floured pan, trace a slight groove with the back of the spoon, and place the cheese mixture. Now cover everything with the rest of the cocoa mixture and bake for 65 minutes. Check the cooking with a …
From recipesjourney.com


CHOCOLATE CUPCAKES WITH COFFEE CREAM FILLING | PAULA DEEN
Directions. Preheat the oven to 350 °F. Line muffin pans with paper liners and set aside. In a large bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder and salt. Add oil, 1 cup coffee and eggs. Beat at medium speed with an electric mixer until smooth. Mix in …
From pauladeen.com


CHOCOLATE CUPCAKES WITH COCONUT CREAM FILLING - AFOODIEAFFAIR
Fill with coconut cream filling & top with marshmallow frosting and marshmallow. Place egg yolks in a large bowl; whisk to combine; set bowl aside. Combine sugar, cornstarch, and salt in a saucepan. Gradually whisk in milk. Cook, stirring, over medium heat until mixture thickens and comes to a boil, 10 to 12 minutes.
From afoodieaffair.com


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