Chocolate Cupcakes With Coconut Frosting Recipes

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CUPCAKES FOR LOLA



Cupcakes for Lola image

Provided by My Baking Addiction

Yield 24 Cupcakes

Number Of Ingredients 0

Steps:

  • For the Cupcakes1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.2. Combine butter, sugar, eggs and vanilla in large bowl; beat on high speed of mixer 3 minutes. Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture, beating until blended. Add candy, if desired. Pour batter into prepared pans.3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.(If making cupcakes, divide the batter into cupcake pans lined with paper liners and bake at 350 degrees for 18-20 minutes. Batter will yield approximately 24 cupcakes.)For the FrostingUsing a mixer, blend all of the ingredients together until smooth and creamy. Spread cream between layers and on top of cake. Top with shredded coconut if desired.

CHOCOLATE-ALMOND CUPCAKES WITH FLUFFY COCONUT FROSTING



Chocolate-Almond Cupcakes with Fluffy Coconut Frosting image

Provided by Tracey Seaman

Categories     Cake     Food Processor     Mixer     Chocolate     Egg     Fruit     Nut     Dessert     Bake     Easter     Super Bowl     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 cupcakes

Number Of Ingredients 17

3/4 cup blanched almonds (or rounded 1/2 cup blanched slivered almonds)
1 1/2 cups sugar
6 cups sweetened shredded coconut (from two 14-ounce bags)
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 ounces unsweetened chocolate
1 cup (2 sticks) unsalted butter, room temperature
4 large eggs, room temperature
1 (13 1/2-ounce) can unsweetened coconut milk, stirred
2 teaspoons pure vanilla extract
Seven Minute Frosting
Jordan almonds (optional)
Special Equipment
2 nonstick muffin pans, each with 6 large (1-cup) cups

Steps:

  • Preheat oven to 350°F. Butter muffin cups.
  • In food processor, process almonds and 1/2 cup sugar until finely ground. Add 2 loosely packed cups shredded coconut and pulse twice to chop slightly. Transfer mixture to medium bowl and whisk in flour, cocoa, baking powder, baking soda, and salt.
  • In metal bowl set over pan of barely simmering water, melt chocolate, stirring until smooth. Remove from heat and set aside.
  • Using electric mixer, beat butter and remaining 1 cup sugar at high speed until fluffy, about 5 minutes. Beat in eggs 1 at a time, beating well after each addition. Add melted chocolate and beat at moderate speed until incorporated. Add 1/2 of flour mixture and mix at low speed until nearly smooth. Add coconut milk and vanilla and mix at low speed until blended. Add remaining flour mixture and mix at low speed until smooth.
  • Spoon batter into prepared muffin cups, filling almost to top. Bake until tester inserted in center of 1 cake comes out clean, about 25 minutes. Cool in pans on racks.
  • Pour remaining shredded coconut into 9-inch-square baking dish. Run small knife around edges of pans and unmold cakes. Spread frosting on cakes and invert each into coconut to coat frosting liberally. Garnish with Jordan almonds, if desired.

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!

CHOCOLATE COCONUT CUPCAKES



Chocolate Coconut Cupcakes image

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

5 ounces (142 grams) bittersweet chocolate, (finely chopped)
1/3 cup (28 grams) Dutch-process cocoa
1/2 cup boiling water
3/4 cup (95 grams) all-purpose flour
1/2 cup (100 grams) granulated sugar
1/4 cup (50 grams) packed light brown sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup full-fat canned coconut milk, (shaken well or whisked until somewhat smooth)
1/4 cup melted virgin coconut oil
2 large eggs plus one egg yolk, (at room temperature)
2 teaspoons white vinegar
1 teaspoon vanilla extract
3 cups (375 grams) powdered sugar, (sifted)
8 ounces (227 grams) unsalted butter, (at room temperature)
1/4 teaspoon fine salt
1/2 to 1 teaspoon coconut extract
2 tablespoons full-fat canned coconut milk
1 cup (85 grams) shredded sweetened coconut

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 ANGEL CUPCAKES WITH COCONUT CREAM FROSTING



Chocolate Angel Cupcakes with Coconut Cream Frosting image

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

1 package (16 ounces) angel food cake mix
3/4 cup baking cocoa
1 cup reduced-fat sour cream
1 cup confectioners' sugar
1/8 teaspoon coconut extract
2-1/2 cups reduced-fat whipped topping
3/4 cup sweetened shredded coconut, toasted

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 CUPCAKES



Chocolate Coconut Cupcakes image

Perfectly moist chocolate coconut cupcakes with fluffy chocolate coconut buttercream frosting!

Provided by Tiffany

Categories     Dessert

Time 40m

Number Of Ingredients 13

1 box devil's food cake mix
3 eggs
⅓ cup oil
½ cup greek yogurt or sour cream
1 teaspoon vanilla
1 teaspoon coconut extract
1 cup milk ((I used fat free half & half))
½ cup butter (softened)
⅓ cup unsweetened cocoa powder
1 teaspoon coconut extract ((or more to taste))
3-4 tablespoons heavy cream
3-4 cups powdered sugar
⅓ cup toasted coconut flakes

Steps:

  • Preheat oven to 350 and place cupcake liners in muffin tins.
  • Sift cake mix into a medium bowl and set aside. In a larger bowl mix together eggs, oil, greek yogurt (or sour cream), vanilla, coconut, and milk. Mix in cake mix until smooth. Fill each liner 3/4 full. Bake 15-20 minutes until an inserted toothpick comes out clean.
  • For the frosting, beat butter until very light and fluffy (about 2 minutes). Mix in cocoa powder, coconut, and 3 tablespoons heavy cream, mix until smooth. Mix in 3 cups powdered sugar. Add additional cream and/or powdered sugar until desired consistency is reached (*for piping you will want to double the frosting recipe and look for a slightly stiffer consistency). Sprinkle with toasted coconut flakes if desired. Store in airtight container at room temperature up to 3-4 days. Enjoy!

Nutrition Facts : Calories 118 kcal, Carbohydrate 17 g, Protein 2 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 25 mg, Sodium 21 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving

KEY LIME COCONUT CUPCAKES WITH WHITE CHOCOLATE FROSTING



Key Lime Coconut Cupcakes with White Chocolate Frosting image

Provided by Food Network

Categories     dessert

Time 2h10m

Yield 12 to 14 cupcakes

Number Of Ingredients 20

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
1 teaspoon pure vanilla extract
1 heaping teaspoon grated key lime zest
1 1/2 tablespoons key lime juice (bottled or freshly squeezed)
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup buttermilk
1 1/3 cups loosely packed sweetened coconut flakes (3.5 ounces)
5 ounces good quality white chocolate, chopped into small chucks
1/2 cup (1 stick) unsalted butter, room temperature
3 1/2 cups powdered sugar, sifted
Pinch salt
1/2 teaspoon pure vanilla extract
1 tablespoon key lime juice (bottled or freshly squeezed)
1/4 cup sour cream
Finely grated key lime zest, for garnish

Steps:

  • Preheat oven to 325 degrees F.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla extract, key lime zest and juice and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 5 parts total, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold the coconut into the cupcake batter.
  • Line a muffin pan with paper liners and fill each liner almost to the top with batter. A spring loaded 1/4 cup ice cream scoop works great for this and ensures the cupcakes are all the same size. Bake for 25 minutes or until the tops begin to brown and a toothpick comes out clean. Remove cupcakes from oven and allow to cool in the pan for 10 minutes and then transfer cupcakes to a baking rack to cool completely.
  • While the cupcakes are cooling you can make the frosting. In a small heat proof bowl set over a pot of simmering water, carefully and slowly melt the white chocolate. Remove from heat and let cool until just slightly warm. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter until light and fluffy. With the mixer on low, gradually add the powdered sugar until well combined. Add the salt, vanilla extract, key lime juice, and sour cream and mix until very smooth. Add the melted white chocolate and mix just until incorporated.
  • Frost the cupcakes and garnish with a bit of grated key lime zest. Enjoy!
  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

COCONUT CUPCAKES WITH WHITE CHOCOLATE CREAM CHEESE FROSTING



Coconut Cupcakes With White Chocolate Cream Cheese Frosting image

As adults we expect more. These are not your ordinary cupcakes. This cupcake supplies more flavor per bite. Using the coconut milk (DO NOT use Cream of coconut), instead of whole milk will help to intensify the flavor. This recipe comes from Cuisine at Home. Enjoy!

Provided by Bev I Am

Categories     Dessert

Time 1h30m

Yield 12 cupcakes

Number Of Ingredients 16

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon table salt
3 large egg whites
3/4 cup coconut milk or 3/4 cup whole milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3/4 cup sugar
1/2 cup unsalted butter, room temperature (1 stick)
1 cup sweetened flaked coconut
8 ounces cream cheese, room temperature (do not use nonfat)
1/2 cup unsalted butter, room temperature (1 stick)
2 ounces white chocolate, melted
1/2 lime, juice of
2 cups powdered sugar
1 1/2 cups sweetened flaked coconut (for topping)

Steps:

  • Preheat oven to 350°F.
  • Line a regular sized muffin tin with cupcake papers.
  • Sift flour, baking powder and salt together in a bowl.
  • In a measuring cup combine egg whites, coconut milk and extracts.
  • Cream together sugar and butter with an electric mixer on medium speed.
  • Blend until butter lightens in color and texture, 4 minutes.
  • Alternately add dry and wet ingredients, starting and ending with dry, in 3 additions.
  • Fold in coconut using a rubber spatula.
  • Scoop batter into prepared tin, filling each about 3/4 full.
  • Bake until a toothpick inserted in the center of a cupcake comes out clean, 25-30 minutes.
  • Cool in the pan 5 minutes; remove completely.
  • For frosting, beat cream cheese and butter with an electric mixer until smooth.
  • Add melted white chocolate and lime juice; beat to blend.
  • Add powdered sugar and beat until smooth (it will be gooey).
  • Spread 3 Tbsp frosting on each cupcake.
  • Top cupcakes with coconut.

CHOCOLATE CUPCAKES WITH TOASTED COCONUT WHIPPED CREAM



Chocolate Cupcakes with Toasted Coconut Whipped Cream image

These chocolate cupcakes are the best you've ever tasted, and the toasted coconut whipped cream topping just takes it all to another level.

Provided by Kristin

Categories     Dessert

Time 1h5m

Number Of Ingredients 17

1 1/2 cups sugar
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 teaspoon pure vanilla extract
1 cup whole fat coconut milk
1/4 cup vegetable oil
3/4 cup warm water
1 envelope unflavored gelatin
1 tablespoons water
2 1/2 cups heavy cream
1/2 cup coconut milk
1/2 cup powdered sugar
1 cup toasted coconut (divided (directions to follow))

Steps:

  • Preheat oven to 350 degrees.
  • Line muffin pans with cupcake liners.
  • In a stand mixer on low, combine sugar, flour, cocoa powder, baking soda, baking powder and salt.
  • Add eggs, vanilla, coconut milk, oil and warm water. Stir until well combined.
  • Divide batter among cupcake liners, filling about 2/3. Should fill approx. 18 cups.
  • Bake in preheated 350 degree oven for about 20 minutes or until a toothpick inserted in the center comes out clean.
  • Chill the metal bowl and whisk of a stand mixer in the freezer for 15 minutes
  • Dissolve gelatin in the water and let stand for 10 minutes.
  • Toast coconut in the oven at 300 degrees for 2-3 minutes. Watch carefully as it can burn quickly. Set aside to cool.
  • Combine heavy cream, dissolved gelatin and coconut milk on high speed until stiff peaks form. Stir in sugar to combine, and then 1/2 of the toasted and cooled coconut.
  • Frost cooled cupcakes and sprinkle with additional toasted coconut.
  • Store in refrigerator.

Nutrition Facts : Calories 343 kcal, Carbohydrate 33 g, Protein 4 g, Fat 23 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 58 mg, Sodium 260 mg, Fiber 2 g, Sugar 21 g, UnsaturatedFat 6 g, ServingSize 1 serving

COCONUT CUPCAKES WITH COCONUT CREAM CHEESE FROSTING



Coconut Cupcakes with Coconut Cream Cheese Frosting image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 45m

Yield 2 dozen cupcakes

Number Of Ingredients 16

2 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon fine salt
2 1/2 sticks (10 ounces) unsalted butter, softened
2 cups granulated sugar
5 large eggs
1 1/2 teaspoons vanilla extract
1 teaspoon coconut extract
2/3 cup buttermilk
1 1/2 cups sweetened coconut flakes
1 cup sweetened coconut flakes, lightly toasted, for garnish
24 ounces cream cheese, softened
1 stick (4 ounces) unsalted butter, softened
2 teaspoons vanilla extract
4 cups confectioners' sugar

Steps:

  • For the cupcakes:
  • Preheat the oven to 350 F. Line two 12-cup standard muffin tins with cupcake liners.
  • In a medium bowl, whisk together the flour, baking powder, baking soda and salt, and set aside.
  • Using a handheld mixer, cream the butter and granulated sugar together until light and fluffy, about 4 minutes. Add the eggs one at a time until just combined. Add the vanilla and coconut extracts. Add the buttermilk and the dry ingredients, being careful not to over mix. Mix in the coconut.
  • Fill the cupcake liners two-thirds full with batter. Bake until golden brown and a toothpick inserted in the center comes out clean, about 25 minutes. Remove from the oven and let cool on wire racks before frosting. Keep the oven on.
  • For the frosting:
  • Using a handheld mixer, beat the cream cheese and butter together until light and smooth. Add the vanilla, and then slowly add the confectioners' sugar 1 cup at a time until thoroughly incorporated.
  • To assemble:
  • Frost the cupcakes generously with about 4 tablespoons of frosting. Garnish with the toasted coconut flakes.

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Category Cakes & Cupcakes


CHOCOLATE CUPCAKES WITH COCONUT FROSTING RECIPE - RECIPES.NET
2020-12-30 Frost the cupcakes with the coconut frosting. Sprinkle each frosted cupcake with coconut, leaving about a ½-1-inch circle in the center of the cupcake uncoated with coconut. Gently press 5 or more sliced almonds around 1 chocolate chip in the center of the cupcake, or gently press 1 whole almond into the center of each cupcake. Serve, and enjoy! Recipe …
From recipes.net
1/5
Category Cupcakes
Cuisine American
Total Time 50 mins


PALEO COCONUT FLOUR CHOCOLATE CUPCAKES - PALEO GLUTEN FREE
2017-11-20 Use an ice-cream scoop to fill the muffin liners 2/3 way full. Bake on 350F for 25 minutes until cooked- test by inserting a clean toothpick or knife into the center of a cupcake, if it comes out clean they are done. Allow cupcakes to cool before frosting. Prepare a double boiler and bring heat to a low simmer.
From paleoglutenfree.com
3.5/5 (98)
Category Dessert
Servings 12
Calories 501 per serving


CHOCOLATE MACADAMIA COCONUT CUPCAKES WITH CHOC MAC ...
Preheat oven to 160°C fan-forced. Line ⅓ cup muffin tin with paper cases. Beat both butters, vanilla and sugar until light and fluffy. Add eggs, one at a time, beating after each addition. Stir in half the flour, cocoa and half the sour cream. Repeat with the remaining flour and sour cream then add the milk, stirring until combined.
From australian-macadamias.org
Servings 15
Calories 441 per serving
Category Snack


CHOCOLATE CUPCAKES WITH COCONUT PECAN FROSTING | DIXIE ...
2020-12-17 Remove from heat and add vanilla, pecans, and coconut. Let cool completely. While frosting is cooling, begin making chocolate cupcakes. Preheat oven to 350°F. Line two muffin tins with paper liners. In a large mixing bowl, mix together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add milk, oil, eggs, and vanilla. Mix until ...
From dixiecrystals.com
Servings 24
Category Cakes & Cupcakes


VEGAN CHOCOLATE CUPCAKE RECIPE WITH CHOCOLATE COCONUT ...
2013-03-01 The frosting is chocolate coconut cream that is sweetened with agave and whipped to a fluffy and light perfection. Enjoy! To sweeten the cupcakes, the recipe uses coconut palm sugar. Coconut palm sugar has a lower glycemic index than regular sugar and is touted as one of the best sugar substitutes out there because it is low in carbohydrates and …
From organicauthority.com
Estimated Reading Time 2 mins


CHOCOLATE FROSTING RECIPES | ALLRECIPES
Sour cream brings the tangy to this quick and easy chocolate frosting recipe. By Mary Beth Guba. Save. Caroline's Chocolate Fudge Frosting . Rating: 4.5 stars 403 . If you are looking for a good fudgy frosting for cake or cupcakes, this quick and easy recipe is the one you need. By Carrie Reynolds. Save. One Minute Chocolate Icing . Rating: 4.5 stars 381 . This is a boiled …
From allrecipes.com


CHOCOLATE CUPCAKES WITH COCONUT FROSTING - OASIS HEALTH ...
2022-01-24 Chocolate Cupcakes with Coconut Frosting. by Rita Mustafa | Jan 24, 2022 | All Recipe. Print Recipe. INGREDIENTS. 1/2 cup melted coconut oil. 1 cup non-dairy milk. 1 tsp. apple cider vinegar. 1/3 cup applesauce. 1 1/2 cups gluten free flour (i’m using equal parts brown rice, sorghum and tapioca) 1/2 tsp. xanthan gum or guar gum . 1/2 tsp. baking soda. 2 tsp. …
From oasishealth.ca


BEST CHOCOLATE GANACHE FROSTING
2022-03-30 It’s also amazing whipped into a spreadable Chocolate Ganache Frosting for cakes and cupcakes. Ganache 1. Pour nearly boiling double cream onto the chocolate. Preheat the oven to 350°F (175°C) and butter two 8 or 9 inch (20 or 23 cm) round cake pans. How to make chocolate ganache - BBC Good Food So I used coconut milk (silk beverage) instead …
From adlanzer.com


CHOCOLATE CHIP COCONUT MILK CUPCAKES WITH COCONUT CREAM ...
2021-07-07 Transfer cupcakes to a wire rack to cool completely. To make the frosting, whisk together flour and sugar in a 1 or 2-quart saucepan until even blended and no lumps remain. Gradually whisk in coconut milk and then place pan over medium heat. Bring the mixture to a boil, whisking constantly.
From lifewithjanet.com


CHOCOLATE CUPCAKES WITH COCONUT FROSTING ~ EATING CAKES
2021-08-01 Chocolate cupcakes with coconut frosting. For the Cupcakes. Chocolate cupcakes topped with coconut frosting and sprinkled with coconut and then topped with an almond. Combined butter sugar evaporated milk and eggs in a saucepan. Sift in the flour cocoa powder and beat until well combined. In a large bowl or in the bowl of a stand mixer fitted with …
From eatingcakes.com


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