banner image

Double Dunk Chocolate Coconut Cupcakes


moist cake is dunked in a syrupy frosting. then, it takes a roll through crisp, toasted coconut for a layer of crunch. from "retro desserts". prep times are guesstimates because i didn't time myself.

Time: 41 minutes


  • make the cake: preheat oven to 350 degrees
  • lightly coat a 12-slot muffin tin with vegetable spray
  • into a large bowl , sift the flour , cocoa , baking powder , and salt together--three times
  • in a mixing bowl , beat the butter and sugar at high speed for 15 seconds , until combined
  • add the eggs , one at a time , beating until each is incorporated
  • continue beating until light and fluffy , about 6 minutes
  • with the mixer on low , beat in half of the flour mixture , then the buttermilk , and finally the other half of the flour mixture
  • fill the cups of the muffin tin 2 / 3 full with the batter
  • bake for 16 minutes or until the center springs back when lightly pressed and a cake tester comes out clean
  • set the pan on a rack to cool', "make the frosting: in a large bowl , whisk together the coffee , butter , cocoa and confectioners' sugar", 'remove the cupcakes from the tin
  • dip them into the chocolate syrup to coat the sides thoroughly , then roll in the coconut

double dunk chocolate coconut cupcakes image

Number Of Ingredients: 13


  1. vegetable oil cooking spray
  2. cake flour
  3. unsweetened cocoa
  4. baking powder
  5. salt
  6. unsalted butter
  7. sugar
  8. eggs
  9. buttermilk
  10. hot coffee
  11. cocoa', "confectioners' sugar", 'unsweetened flaked coconut


A dark chocolate cupcake topped with chocolate-coconut frosting and a bonus mini cupcake. The real surprise? It's an egg-free, dairy-free vegan recipe.

Recipe From

Provided by By Betty Crocker Kitchens

Time 1h20m

Yield 12


  • Heat oven to 350°F. Line 12 mini and 12 regular-size muffin cups with paper baking cups. In large bowl, using whisk, mix flour, granulated sugar, 1/2 cup cocoa, the baking soda and salt. In medium bowl, using whisk, mix soymilk, canola oil, vinegar and 1 1/2 teaspoons vanilla. Pour wet mixture into dry mixture; beat with whisk until well mixed. Stir in chocolate chips. Fill each mini muffin cup with 1 level measuring tablespoon batter. Divide remaining batter among regular-size muffin cups.
  • Bake mini cupcakes 12 to 16 minutes or until toothpick inserted in center comes out clean. Bake regular-size cupcakes 22 to 26 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • For frosting, in large bowl, beat margarine, coconut oil, 1 teaspoon vanilla and 2 teaspoons of the water with electric mixer on low speed until smooth. Beat in 3 tablespoons cocoa and the powdered sugar, 1 cup at a time. Gradually beat in just enough remaining water until smooth and spreadable.
  • To assemble cupcake stacks, remove paper baking cups. Pipe frosting on top of 1 regular-size cupcake. Top with 1 mini cupcake; frost top of mini cupcake. Repeat with remaining cupcakes and frosting. Garnish with chocolate curls and coconut, if desired.

Double Dark Chocolate-Coconut Cupcakes image

Number Of Ingredients: 16


  • 1 1/2 cups Gold Medal™ all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup original- or vanilla-flavored soymilk
  • 1/2 cup canola oil or vegetable oil
  • 1 tablespoon cider vinegar
  • 1 1/2 teaspoons vanilla
  • 1/2 cup miniature vegan chocolate chips
  • 1/2 cup vegan vegetable oil spread stick, softened
  • 1/3 cup virgin unrefined coconut oil (solid, not melted)
  • 1 teaspoon vanilla
  • 2 to 4 teaspoons water
  • 3 tablespoons unsweetened baking cocoa
  • 3 cups sifted powdered sugar


Recipe From

Provided by Rachael Ray : Food Network

Time 23m

Yield 24 cupcakes


  • Preheat the oven to 350 F. Line two 12-cup standard muffin tins with paper cupcake liners and set aside.
  • In a bowl, using an electric mixer, mix the cake mix, 1 1/3 cups water, oil and eggs on medium speed until moistened and smooth. Stir in 3/4 cup chocolate chips. Divide the batter evenly among the muffin cups, stirring it occasionally to redistribute the chocolate chips. The batter will nearly fill each liner to the top. Evenly sprinkle the remaining 1/4 cup chocolate chips over the tops of the cupcakes. Bake until the cupcakes spring back when lightly touched, or a toothpick inserted in the center comes out clean, about 20 minutes. Transfer to a rack to cool.
  • When cool, put the White Faux Buttercream out with spoons or small spatulas along with bowls of the cupcake toppings for the kids to decorate their own cupcakes.
  • In the bowl of a stand mixer, using the paddle attachment, whip the butter on high speed until very soft. Meanwhile, place a large sheet of parchment paper on a work surface. Using a large sifter, sift the confectioners' sugar onto the parchment. This helps prevent clumping and makes the mixing easier. Lower the speed of the mixer and, using the parchment as a funnel, pour half the sugar into the bowl and mix slowly until combined. Add the milk and mix until combined. Once combined, add the remaining sugar with the vanilla and mix. Once it is combined, turn the mixer speed up and beat the icing until very light and fluffy, 3 to 4 minutes. If desired, divide the icing into smaller batches and color with food coloring.
  • Spread the icing on cooled cupcakes while at room temperature. Refrigerate any leftover icing, but be sure to let it come back to room temperature before using. Re-whip the icing to make it fluffy again. Makes 4 cups (enough for 24 cupcakes).
  • Yield: about 8 cups, enough for at least 6 dozen cupcakes
  • Prep Time: 10 minutes Ease of preparation: easy

Quick Double Chocolate Cupcakes image

Number Of Ingredients: 18


  • 1 box devil's food cake mix, such as Duncan Hines Moist Deluxe
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 cup mini semisweet chocolate chips
  • 2 to 3 cups White Faux Buttercream, recipe follows, colored or swirled with your favorite color
  • Licorice whips
  • Crushed peppermint candies
  • Crushed lemon drops
  • Multicolored jimmies or nonpareils
  • Mini white and dark chocolate chips
  • Small chocolate candies
  • Colored decorating sugars
  • Cereals such as corn pops, fruit rings or graham cracker cereal squares
  • 3 sticks (12 ounces) unsalted butter, at room temperature
  • 4 cups confectioners' sugar
  • 3 tablespoons whole milk, at room temperature
  • 2 teaspoons vanilla extract
  • Food coloring, such as yellow, blue and red, or your favorite, if desired


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

Recipe From

Provided by Taste of Home

Time 1h5m

Yield 26 cupcakes.


  • 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.

Coconut-Filled Chocolate Cupcakes image

Number Of Ingredients: 22


  • 1 large egg white
  • Dash salt
  • 1 cup sweetened shredded coconut
  • 1 tablespoon all-purpose flour
  • 2 tablespoons sugar
  • 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


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

Recipe From

Provided by By Betty Crocker Kitchens

Time 1h45m

Yield 24


  • 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.

Double-Coconut Cupcakes image

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


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

Recipe From

Provided by Taste of Home

Time 50m

Yield 1-1/2 dozen.


  • 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.

Chocolate Macaroon Cupcakes image

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
  • 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


Right or wrong I've always viewed the cupcake as a frosting transport system, and if you're not a huge frosting fan (I'm not), then I figured, why bother? Then I remembered a friend had mentioned a recipe from Maida Heatter that was, in her words, a "grown-up cupcake." I figured perhaps I owed the miniature confections a chance. Ms. Heatter's recipe, modestly entitled, "Chocolate Cupcakes" from her 1974 book "Maida Heatter's Book of Great Desserts," produced a rich, moist crumb that relies on cocoa powder for its deep chocolatey flavor. But it's her topping of semi-sweet chocolate ganache that separates these cupcakes from the crowd. No buttercream, no food coloring, and no diabetic shock after consumption. Just a really nice chocolate cake that's a bit on the small side.

Recipe From

Provided by Suzanne Lenzer

Time 1h

Yield 24 cupcakes


  • Heat the oven to 350 degrees and line 4 6-cup muffin tins with cupcake liners. Sift together the flour, soda, salt, and cocoa powder and set aside. Use a standing mixer or hand-mixer to cream the butter. Add the sugar and vanilla and mix to combine. Add the eggs one at a time, beating after each one until smooth.
  • On the lowest speed, alternately add the dry ingredients in three additions and the milk in two. Beat only until smooth and fully combined, you don't want to overwork the batter.
  • Scoop the batter into the prepared pans filling each about two-thirds full (don't bother to smooth the tops--the batter will level itself as it cooks). Bake the cupcakes for about 25 minutes, or until the tops are puffed and spring back when lightly pressed. Be careful not to overbake the cakes, but know that if you take them out too early they may sink a bit. Cool the cakes in the muffin tins for about 5 minutes and then remove them to a rack and let cool completely.
  • To make the ganache, put all the ingredients in a small, deep saucepan over medium-low heat. Cook, whisking occasionally to combine, until the chocolate and butter are nearly melted. Take the pan off the heat and whisk continuously until all the chocolate is melted; the ganache should be shiny and without any lumps.
  • When the ganache is about room temperature, use a butter knife to spread it evenly on top of the cakes; sprinkle with nonpareil if you like. The cakes can be made a day in advance and refrigerated (they actually get better) or frozen in an airtight container.

Chocolate Cupcakes image

Number Of Ingredients: 13


  • 2 cups sifted all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened cocoa powder (preferably Dutch process)
  • 2/3 cup/5 1/3 ounces unsalted butter (1 1/3 sticks)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups granulated sugar
  • 3 eggs
  • 1 cup milk
  • 6 ounces of semisweet chocolate chips
  • 1/3 cup heavy cream
  • 1 tablespoon granulated sugar
  • 1 1/2 tablespoons unsalted butter


Chocolate cupcakes are the ultimate party food. Make some for your next party!

Recipe From

Provided by Ladan M Miller

Time 30m

Yield 16


  • Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
  • Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.

Chocolate Cupcakes image

Number Of Ingredients: 10


  • 1 ⅓ cups all-purpose flour
  • ¼ teaspoon baking soda
  • 2 teaspoons baking powder
  • ¾ cup unsweetened cocoa powder
  • ⅛ teaspoon salt
  • 3 tablespoons butter, softened
  • 1 ½ cups white sugar
  • 2 eggs
  • ¾ teaspoon vanilla extract
  • 1 cup milk

More recipes about double dunk chocolate coconut cupcakes recipes

Double Chocolate Coconut Cupcakes Recipe | My Second Breakfast

Recipe From :
Feb 24, 2015 · When the cupcakes are baking, open the chilled coconut milk and scoop out the coconut cream, leaving the liquid aside. Use an electric hand mixer to whip the coconut cream until thickened. Add sweetener, to taste. Garnish with some toasted coconut flakes and shaved dark chocolate. ...Show details

Double Chocolate Coconut Cupcakes with Nutella Cream

Recipe From :
Feb 06, 2015 · Double chocolate coconut cupcakes. Yep, I packed all kinds of good flavors in these little morsels. I was afraid to calculate the calories for these babies, … ...Show details

Double-Chocolate Coconut Cupcakes - My Food and Family

Recipe From :
Prepare cake batter as directed on package. Pour batter into 24 paper-lined muffin cups. Bake 20 to 22 min. or until toothpick inserted in centers comes out clean. ...Show details

The Best Chocolate Coconut Cupcakes - Baker by Nature

Recipe From :
May 02, 2014 · I made you cupcakes! These cupcakes are a coconut lovers dream! Every element of these cupcakes involves coconut, but don’t worry – it’s not overwhelming! Chocolate and coconut are a great flavor team, and really balance each other out. The base of this swoon worthy coconut treat is an insanely moist chocolate … ...Show details

Double chocolate cupcakes - Chocolate Chocolate and More!

Recipe From :
Dec 10, 2015 · Instructions For the Cupcakes: 1. Preheat oven to 350°F. Line a 12-cup standard muffin tin with paper liners. 2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, … ...Show details

Super Moist Chocolate Cupcakes | Sally's Baking Addiction

Recipe From :
Jun 22, 2017 · You need 2 bowls, 1 whisk, and 1 spatula. The base of these chocolate cupcakes– and what is responsible for the super-moist texture is oil. Like double chocolate muffins, we’re not creaming butter here, so there is no need to break out the mixer.Though you can absolutely use a hand or stand mixer if it’s easier for you. ...Show details

Coconut-Chocolate Cupcakes Recipe | Blog

Recipe From :
Dec 03, 2016 · Double the chocolate means double the pleasure. These delightfully delicious cupcakes are the dessert you can’t resist – and, thankfully, you don’t have to. Though the basic bake-shop treat is loaded with butter, you’ll use coconut oil, coconut sugar and coconut flakes for healthy monounsaturated fats and distinctive flavor. ...Show details

Chocolate Coconut Cupcakes - Sprinkles For Breakfast

Recipe From :
Preheat oven to 325 degrees and line a baking sheet with parchment paper. Spread a thin layer of coconut flakes onto the baking sheet. Bake for 3-5 minutes or until the coconut starts to turn brown on the edges. Take baking sheet out and mix the coconut around with a fork to ensure even baking. ...Show details

Coconut Cupcakes recipes - FamilyOven

Recipe From :
Double-Dunk Chocolate-Coconut Cupcakes - More like this Ingredients (14) : vegetable cooking spray 1 1/4 cups cake flour 3/4 cup unsweetened cocoa 1/4 … ...Show details

Double german chocolate mini cupcakes | Recipes | WW USA

Recipe From :
Preheat oven to 350°F. Coat a 24-cup mini muffin pan with cooking spray. In a small bowl, whisk together flour, baking powder, baking soda and salt. In a medium bowl, combine coffee and cocoa powder until dissolved; whisk in buttermilk. ...Show details

Double Chocolate Baked Donuts - An Affair from the Heart

Recipe From :
In another bowl whisk together wet ingredients. Pour the wet into the dry and mix to incorporate. Spoon batter into prepared pan, filling each section about 2/3 full. Bake for 10 minutes or until a toothpick inserted in the center comes out clean. ...Show details

Coconut Cupcakes with Fluffy Coconut Buttercream | a

Recipe From :
Apr 03, 2019 · Instructions. For the coconut cupcakes: Preheat oven to 350° F. Line a standard muffin tin with twelve paper liners. Set aside. Add shredded coconut to the bowl of a food processor and pulse until finely ground. Transfer ground coconut to a medium bowl. ...Show details

Coconut Cupcakes with Cream Cheese Frosting - That Skinny

Recipe From :
Coconut lovers: These moist and tender Coconut Cupcakes with Cream Cheese Frosting will thrill your palate with your first nibble. The decadent mound of cream cheese frosting guarantees that these will be unforgettable! If you love a Coconut Cake Recipe, these delectable cupcakes provide built-in portion control.Though, I’d never fault anyone for going back for seconds. ...Show details

Double Chocolate Coconut Cookies (Egg Free)

Recipe From :
Sep 18, 2014 · Instructions. Preheat oven to 350F. Line two cookie sheets with parchment paper. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. ...Show details

Chocolate Cupcakes Recipe - THE BEST! | Sugar and Soul

Recipe From :
Mar 13, 2019 · Fold in the chocolate chips Add a scant 1/4 cup of batter to each liner so they’re about ¾ full. Bake the cupcakes for about 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes sit in the pan for a couple of minutes before transferring to a cooling rack to cool completely before frosting. ...Show details

German Chocolate Cake with Coconut-Pecan Frosting Recipe

Recipe From :
Mar 18, 2021 · In large bowl, beat 2 cups sugar and 1 cup butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Add 4 eggs, one at a time, beating and scraping well after each addition. ...Show details

Chocolate Cupcakes Recipe | RecipeLand

Recipe From :
Beat in cocoa powder and finally the flour, beating 3 minutes after last addition, scraping down sides and bottom of bowl often. Divide batter equally between 12 paper-lined … ...Show details

Coconut Cupcakes - Spend With Pennies

Recipe From :
Aug 29, 2017 · *You may substitute a box recipe for the cupcakes — Prepare according to instructions on box except stir in ½ teaspoon coconut extract before portioning into cupcake liners. A standard box-mix makes enough for 24 cupcakes so you will have to double … ...Show details

Vegan Gluten-Free Chocolate Cupcakes (Quick & Easy)

Recipe From :
Oct 02, 2020 · In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt. In a small bowl, mix the sugar, hot water, oil, vanilla extract, and vinegar together until blended. Slowly add the wet mixture to the dry mixture and stir until combined. ...Show details

Chocolate Avocado Cupcakes with Chocolate Avocado Frosting

Recipe From :
Nov 09, 2015 · I’ve been dying to try a chocolate and avocado recipe- two of the best foods ever. And surprisingly, they’re a match made in heaven. Not only did the cupcakes get a thumbs up from the fam, but the frosting… oh my. I have to say, I was actually quite shocked it came out as wonderful as it did and with such a lovely consistency. ...Show details

Paleo Double Chocolate Frosted Cupcakes {Nut free option}

Recipe From :
Feb 06, 2015 · In a large bowl, whisk together the eggs, coconut milk, melted coconut oil, maple syrup, and vanilla extract until well combined. In a separate medium bowl, combine the coconut flour, cocoa powder, arrowroot powder, baking soda and powder and salt. ...Show details

© 2017 All rights reserved.
View Sitemap