Coconut Chocolate Chip Cupcakes 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



Coconut Cupcakes image

Provided by Ina Garten

Categories     dessert

Time 2h5m

Yield 18 to 20 cupcakes

Number Of Ingredients 16

3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut
1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted

Steps:

  • Preheat the 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 and almond extracts and mix well.
  • In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
  • Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
  • Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
  • Frost the cupcakes and sprinkle with the remaining coconut.

CHOCOLATE COCONUT CUPCAKES



Chocolate Coconut Cupcakes image

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

100g plain flour
55g cocoa powder
1 tsp baking powder
Pinch of salt
2 large eggs
90g brown or demarera sugar
60g caster sugar
2 tsp vanilla extract
115g butter melted
120g coconut milk
100g icing sugar
1 1/2 tsp butter
2 tbsp dried coconut flakes

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!

COCONUT CUPCAKES



Coconut Cupcakes image

A white cake recipe with a coconut twist. I had some coconut in my fridge that needed to be used, and this is what I came up with. If you want a more intense coconut flavor, add a teaspoon or two of coconut extract. Try putting your coconut in a food processor or blender if you prefer a smoother-textured cupcake. This is the first recipe I've come up with on my own, so any suggestions would be appreciated.

Provided by Jessica

Categories     Desserts     Cakes     Cupcake Recipes

Time 40m

Yield 12

Number Of Ingredients 10

1 cup white sugar
½ cup applesauce
¼ cup butter, softened
2 eggs, separated
1 tablespoon vanilla extract
1 ½ cups all-purpose flour
1 ¾ teaspoons baking powder
½ teaspoon salt
½ (13.5 ounce) can coconut milk
1 ¼ cups unsweetened shredded coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
  • Mix sugar, applesauce, and butter together in a bowl.
  • Beat egg whites in a glass or metal bowl until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.
  • Stir egg yolks and vanilla extract into applesauce mixture; fold in egg whites. Stir in flour, baking powder, and salt until just combined. Beat coconut milk into batter until smooth, about 1 minute. Beat in shredded coconut for about 30 seconds. Pour batter into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes.

Nutrition Facts : Calories 270.5 calories, Carbohydrate 32.9 g, Cholesterol 41.2 mg, Fat 14.5 g, Fiber 2.3 g, Protein 3.7 g, SaturatedFat 11.3 g, Sodium 213.2 mg, Sugar 18.6 g

CHOCOLATE COCONUT CUPCAKES



Chocolate Coconut Cupcakes image

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

1 cup flour
1/3 cup cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup shortening
1 cup coconut milk
3/4 cup sugar
1 teaspoon vanilla extract
2 teaspoons coconut extract
1/2 cup shredded coconut

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



Coconut Cupcakes image

I took these yummy treats to a picnic for our computer club one year, and they went like hotcakes! I should have made a double batch. With their creamy frosting and sprinkling of coconut, they appeal to kids and adults alike.-Judy Wilson, Sun City West, Arizona

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2-1/2 dozen.

Number Of Ingredients 17

1-1/2 cups butter, softened
2 cups sugar
5 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon lemon juice
1 cup 2% milk
1-1/4 cups sweetened shredded coconut
CREAM CHEESE FROSTING:
1 package (8 ounces) cream cheese, softened
3/4 cup butter, softened
1 teaspoon vanilla extract
2-3/4 cups confectioners' sugar
Additional coconut, toasted

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Place lemon juice in measuring cup and add milk, stir to combine and set aside. In a large bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk mixture, beating well after each addition. Fold in coconut., Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 18-20 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese, butter and extracts until smooth. Gradually beat in confectioners' sugar. Frost cupcakes; sprinkle with toasted coconut.

Nutrition Facts : Calories 326 calories, Fat 19g fat (12g saturated fat), Cholesterol 76mg cholesterol, Sodium 236mg sodium, Carbohydrate 37g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE CHIP COOKIE DOUGH + CUPCAKE = THE BEST CUPCAKE. EVER.



Chocolate Chip Cookie Dough + Cupcake = The BEST Cupcake. Ever. image

Seriously, I'm a cupcake aficionado and these cupcakes are amazing! I saw them on a bakery menu and decided to replicate them.

Provided by lovestohost

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 2h40m

Yield 24

Number Of Ingredients 13

1 ½ cups all-purpose flour
¼ teaspoon baking soda
¼ teaspoon sea salt
½ cup butter, softened
¼ cup white sugar
½ cup brown sugar
1 egg
2 teaspoons vanilla extract
1 cup miniature semisweet chocolate chips
1 (18.25 ounce) box yellow cake mix
1 ⅓ cups water
⅓ cup canola oil
3 eggs

Steps:

  • Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.
  • Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  • Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
  • Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 255.9 calories, Carbohydrate 34 g, Cholesterol 41.6 mg, Fat 12.5 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 4.6 g, Sodium 214.5 mg, Sugar 19.9 g

DOUBLE-COCONUT CUPCAKES



Double-Coconut Cupcakes image

Love coconut? Cupcakes with a triple blast of coconut bring you to the tropics.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 24

Number Of Ingredients 10

2 cups flaked coconut
1/2 cup sweetened condensed milk (from 14-oz can)
1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
3 cups powdered sugar
1/3 cup butter or margarine, softened
1/4 teaspoon salt
1 teaspoon coconut extract
1 to 3 tablespoons milk
1 cup flaked coconut, toasted

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • In medium bowl, stir 2 cups coconut and the condensed milk; set aside.
  • Make cake batter as directed on box. Divide batter evenly among muffin cups (two-thirds full). Top each with about 1 heaping teaspoonful coconut mixture.
  • Bake as directed on box for 24 cupcakes. Cool in pans 5 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • In medium bowl, beat powdered sugar, butter and salt with spoon or with electric mixer on low speed until well blended. Beat in coconut extract and 1 tablespoon of the milk. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. Immediately frost cupcakes. Dip tops of cupcakes into toasted coconut. Store loosely covered.

Nutrition Facts : Calories 280, Carbohydrate 39 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Cupcake, Sodium 220 mg, Sugar 30 g, TransFat 0 g

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From yourcupofcake.com


TOASTED COCONUT CHOCOLATE CUPCAKES - FOOD DUCHESS
2020-09-15 Preheat oven to 350°F. Prepare 2 cupcake pans (24 total cupcakes) with cupcake liners. In a large mixing bowl, add the flour, baking soda, baking powder, and salt. Whisk together to combine. Set aside. In another large bowl, add eggs, brown sugar, coconut milk, vegetable oil, vanilla, coconut extract, and vinegar.
From foodduchess.com


EASY ONE-BOWL COCONUT CUPCAKES {THEY'RE AMAZING
2022-04-18 To the sifted dry ingredients, add the softened butter, sour cream, coconut milk, eggs, vanilla, almond extract, and half of the coconut flakes (about 2 cups, or 7 ounces). Beat at medium speed for 30 seconds or until smooth. Scrape down the sides of the bowl with a rubber spatula and beat for 15 more seconds.
From fivehearthome.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


HOMEMADE CHOCOLATE COCONUT CUPCAKES - SWEET PEA'S KITCHEN
Instructions. Preheat the oven to 350 F. Line muffin pan with paper liners. 2. Sift the flour, sugar, cocoa powder, baking soda, baking powder and salt in the bowl of a stand mixer.
From sweetpeaskitchen.com


ONE BOWL BAKING: EASY COCONUT CUPCAKES - SERIOUS EATS
2020-08-25 An easy-to-mix confectioners' sugar icing. Because the cupcakes are already sweet from the coconut, a simple layer on top is all you need. These cupcakes get their rich coconut flavor not from an extract, but from both the shredded coconut and coconut milk. Rich, full fat coconut milk, which is the liquid from squeezing freshly grated coconut ...
From seriouseats.com


COCONUT CUPCAKES – MODERN HONEY
2021-03-23 Preheat oven to 350 degrees. In a stand mixer, stir together flour, baking powder, sugar, salt, and dry pudding mix. Beat the butter into the flour mixture, one cube at a time. Continue to beat until it resembles coarse crumbs. In a small bowl, whisk together coconut milk, buttermilk, egg whites, egg, and coconut extract.
From modernhoney.com


CHOCOLATE COCONUT CUPCAKES - LEMON TREE DWELLING
2016-01-06 Add milk, butter, and coconut extract. Beat on low speed until combined. Then beat on medium speed 2 minutes. Add egg and beat 2 minutes more. Pour mixture into prepared muffin tins (greased or lined with paper liners), filling each about half full. Bake at 350 degrees 25-30 minutes or until tops of cupcakes are set.
From lemontreedwelling.com


BOUNTY CHOCOLATE & COCONUT CUPCAKES - THE BAKING EXPLORER
2022-01-28 To make the cupcakes, whisk the butter and sugar together until fluffy. Then add the eggs and milk and whisk in well. Gently mix in the self raising flour, cocoa powder and desiccated coconut. Divide the mixture between the cupcake cases and bake for 20-25 minutes or until a thin skewer inserted in the centre comes out clean.
From thebakingexplorer.com


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 COOKIE RECIPE WITH ALMOND FLOUR - THERESCIPES.INFO
10 Best Almond Flour Chocolate Cookies Recipes - Yummly tip www.yummly.com. https://www.yummly.com › recipes › almond-flour-chocolate-cookies?prm-v1=1 See more result ›› See also : Almond Flour Chocolate Chip Cookies Recipe , Sugar Free Almond Flour Cookies 99. Visit site . Share this result ×. 10 Best Almond Flour Chocolate Cookies Recipes - …
From therecipes.info


COCONUT CHOCOLATE CHIP CUPCAKES WITH COCONUT CHOCOLATE GANACHE
Ganache Procedure: 1. Melt chocolate chips either in the microwave (which takes about 2 minutes) or on the stovetop. 2. Whisk the coconut culinary milk into the melted chocolate and then add vanilla and dash of salt. 3. Spread ganache on the cupcakes with spatula or place in a pastry bag and pipe onto cupcakes. 4.
From bigoven.com


KETO GERMAN CHOCOLATE CUPCAKES : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


THE ULTIMATE CHOCOLATE & COCONUT CUPCAKES - EIGHT FOREST LANE
2017-08-23 Line a 12-cup muffin pan with patty cases and preheat oven to 180 degrees celcius. Combine white vinegar and coconut milk and set aside. In a large bowl, whisk to combine eggs, brown sugar, white sugar, vanilla, and coconut oil. In a separate bowl, sift flour, cocoa powder, bicarbonate of soda, baking powder and salts.
From eightforestlane.com


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