Coconut Flour Chocolate Cupcakes Recipes

COCONUT CHOCOLATE CHIP CUPCAKES

Steps:

• Preheat the oven to 350 degrees.
• Sift together the dry ingredients (GF flour through salt) and set aside.
• Make the chia seed mixture and set aside.*
• Mix all remaining liquid ingredients together (water through vanilla extract).
• Pour the wet ingredients into the dry ingredients while stirring rapidly, and then add the chia seed mixture and chocolate chips.
• Allow batter to rest for 15 minutes.
• Place the cupcake liners into a muffin tin.
• Scoop the batter into each of the liners.
• Bake for 15 to 20 minutes.

THE BEST CHOCOLATE COCONUT CUPCAKES

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!

VANILLA COCONUT FLOUR CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with 10 paper cupcake liners. For guaranteed crumble-free cupcakes, grease the liners.
• Beat together the oil, sugar, salt, vanilla, and eggs. Add the milk, and whisk until smooth.
• In a separate bowl, sift together the coconut flour and baking powder. Add this mixture to the wet ingredients, and stir to combine.
• Evenly divide the batter among the 10 liners, filling each 3/4 full.
• Bake the cupcakes on the center rack of the oven for 18 to 20 minutes, until a tester inserted in the center comes out clean.
• Remove the cupcakes from the oven, and let them cool in the pan for 5 minutes. Turn them out of the pan onto a rack to cool completely.
• Frost the cupcakes with your favorite frosting.

COCONUT-FILLED CHOCOLATE CUPCAKES

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.

CHOCOLATE CUPCAKES {COCONUT FLOUR}

Steps:

• Preheat your oven to 350°F (175°C or gas mark 4).
• Combine all the dry ingredients and blend well.
• Add the dry and wet ingredients to a standing or hand mixer and blend until completely mixed. Let the batter sit for a few minutes, mix once more and go to the next step.
• Fill each cupcake liners to the halfway mark. (If you've added chips, they tend to sink to the bottom of the cupcake, so try adding the chips after you've added the batter to each liner.)
• Bake for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
• Cool the cupcakes before frosting.
• For the frosting using butter and shortening, combine all the buttercream ingredients in a mixer or bowl, and whip at a medium-high speed for several minutes until completely blended and creamy.
• Decorate and eat! I store these cupcakes at room temperature for a few days, but you can also store them, covered, in the refrigerator or freeze for a few months.

COCONUT FLOUR CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350º
• Whisk oil sugar, salt, vanilla, eggs, and water.
• Mix coconut flour, cocoa, and baking powder.
• Add flour mixture to egg mixture, and stir to combine well.
• Grease a dozen muffin cups, or line with paper cupcake liners.
• Fill each liner 3/4 full.
• Bake the cupcakes on the center rack of the oven for 18-20 minutes, until a toothpick inserted into the center of a cupcake comes out clean.
• Remove the cupcakes from oven. Let them cool for five minutes before removing cupcakes from the pan to finish cooling on a wire rack.
• Cool completely before icing with your choice of icing - My favorite is Italian Meringue Buttercream, or whipped cream. Yum!
• Enjoy!

ULTIMATE KETO CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350F. Line a 12-cup cupcake pan with cupcake liners or grease with butter or coconut oil.
• In a medium bowl, combine the almond flour, cocoa powder, salt, baking soda, and sweetener and whisk until well combined and lump free.
• Add melted butter to dry ingredients. Stir to combine.
• Next, add the eggs, vanilla extract and almond milk. Using a whisk or an electric mixer, mix until thoroughly combined.
• Evenly spoon the batter into each cupcake liner until about ¾ full.
• Bake for about 25-28 minutes or when the tops spring back to a light touch or when a toothpick inserted into the center comes out clean.

COCONUT CREAM CHOCOLATE CUPCAKES

Steps:

• Mix coconut and flour together in a small bowl; set aside. In a medium size bowl beat egg white until foaming and holds a soft peak. Add sugar and beat until ribbons form. Add vanilla and coconut flour mixture. Cover and set aside until ready to use.
• In a small saucepan, bring coconut milk to a simmer. Remove from heat and add white chocolate. Let sit for a few minutes to allow chocolate to milk. Whisk until smooth. Add sour cream and stir until mixture is smooth. Add softened butter and whisk until smooth. Mixture should be completely smooth without any lumps. Stir in coconut flakes. Transfer to a medium-size bowl. Cover with plastic wrap and refrigerate several hours until topping is firm and can hold it's shape.
• In a small saucepan bring coconut milk to a simmer. Add chopped chocolate and allow to sit for about 5 minutes. Once chocolate is melted, gently stir until mixture is smooth and creamy.
• Line cupcake tins with paper lines. Fill each 1/2 full with batter then add 1 tablespoon of reserved Coconut Macaroon filling. Top with more cake batter until 3/4 of the way full. Bake it a 350F degree oven for 25 - 30 minutes or until the cake springs back when pressed on. Allow cupcakes to cool completely. Makes 18 - 24 cupcakes.
• After cupcakes have cooled place an ice cream scoop (approx 2 tablespoons) of the Coconut Cream icing on top of each cupcake. Drizzle with 1-2 tablespoons of cooled Coconut Chocolate ganache. Sprinkle with shaved chocolate, if desired. Refrigerate until ready to serve.

THE ULTIMATE CHOCOLATE & COCONUT CUPCAKES

Steps:

• 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. Add half of the dry ingredients into the wet and half of the coconut milk and stir until combined. Add in the remainder of the dry ingredients along with the milk and again stir until mixture just comes together. Be careful not to overmix.
• Fill patty cases 1/2 full and bake in the pre-heated oven for 18 minutes or when a skewer inserted comes out clean. Let cool completely on a wire rack before icing.
• In a large bowl, add dairy-free spread and vanilla and begin beating with an electric mixer on medium speed.
• In a separate bowl, sift 3 cups icing sugar and cocoa powder. Slowly begin adding icing sugar mixture into the dairy-free spread ¼ cup at a time ensuring it is completely combined before adding more.
• Once about half of the icing sugar has been added, beat in coconut cream slowly, 1 tablespoon at a time. Do this very slowly as it may split the butter. If the mixture looks too wet after one tablespoon, make sure to beat in more icing sugar before adding the remaining coconut cream.
• Beat in remaining icing sugar and add salt to taste. If the mixture is a little soft for piping, add more icing sugar ½ cup at a time until desired consistency is reached.
• Using your favourite piping tip, pipe icing onto cakes. You will have more than enough icing for 12 cakes here, but any leftovers can be kept in a container in the fridge for up to a week.

PERFECT COCONUT CUPCAKES

Steps:

• Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line a 12-hole muffin pan with cupcake liners.
• Add desiccated coconut to a small non-stick frying pan and place on a low heat. Cook for approximately 5 minutes, stirring occasionally, until coconut turns golden brown. Set aside to cool.
• In a large mixing bowl, add butter and sugar. Beat together using an electric mixer until pale and creamy. Add vanilla and egg and beat briefly until combined.
• Add flour, baking powder, salt and toasted coconut. Then add coconut cream. Beat on a low speed until a thick and creamy cake batter forms. Don't over mix.
• Spoon out cake batter into your prepared liners and bake for approximately 18-20 minutes or until golden. Leave cupcakes to cool completely on a wire rack.
• Add butter to a large mixing bowl. Beat with an electric mixer on medium speed for 1-2 minutes or until your butter is smooth and creamy. There should be no lumps.
• Scrape down the sides of the bowl. Add vanilla and beat briefly to combine. Then add 125 grams (1 cup) sugar. Beat on a low speed to combine, then turn up the speed to medium and mix for 30 seconds or so. Mixture should be thick and appear a little dry - this is fine.
• Next, add 250 grams (2 cups) sugar, along with 2 tablespoons of coconut cream. Beat on medium speed until mixture is thick and creamy.
• Finally, add remaining 125 grams (1 cup) sugar and beat on medium speed until mixture is smooth. Buttercream should be lovely and thick at this stage with no lumps.
• If the buttercream is too thick, add an extra tablespoon or two of coconut cream. To finish, remove your mixer, and give your buttercream a good stir by hand using a spatula - this helps to eliminate any air bubbles.
• Transfer your buttercream to a piping bag fitted with a large star tip. Frost swirls of buttercream onto each cupcake. Sprinkle over flaked coconut.