Double Dunk Chocolate Coconut 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!

QUICK DOUBLE CHOCOLATE CUPCAKES



Quick Double Chocolate Cupcakes image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 23m

Yield 24 cupcakes

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

Steps:

  • 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

CHOCOLATE CHOCOLATE CUPCAKES WITH DOUBLE CHOCOLATE FROSTING



Chocolate Chocolate Cupcakes with Double Chocolate Frosting image

Provided by Food Network

Categories     dessert

Yield 18 cupcakes or 2x9" round cake layers

Number Of Ingredients 18

2 1/4 cups all-purpose flour
1 1/2 cups sugar
3/4 cup cocoa
2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups coconut milk
1/3 cup oil
1/2 brewed and cooled coffee
4 ounces of good quality dark chocolate, melted
1 teaspoon vanilla
2 teaspoons vinegar
3/4 cup non hydrogenated vegetable shortening
1/4 cup non-hydrogenated vegan margarine
2 1/2 cups 10x powdered sugar
1/2 cup cocoa powder
8 ounces chocolate, melted
1 teaspoon vanilla
2-3 tablespoons soymilk, as needed

Steps:

  • Preheat oven to 350 degrees Fahrenheit. Line two 9 inch round cake pans with parchment.
  • Sift the sugar, flour, cocoa, baking soda, and salt into a medium-size bowl. Set the bowl aside. In a small bowl, whisk together the coconut milk, coffee, oil, melted chocolate and vanilla. Add the wet ingredients and whisk until just incorporated. Add vinegar and incorporate. Do not over mix batter.
  • Distribute batter evenly between cupcake holders or pans. Bake for 20 minutes or until cake springs back to the touch. Place the pans on the cooling rack to cool. Once the cakes are completely cool, run a knife or a plastic dough scraper around the edges of the pan to loosen the cake from the sides. Turn the pan upside to remove the cake
  • In the bowl of a stand mixer, whip shorteningand margarine with the paddle attachment until completelycombined. Scrape the bottom of the bowl to ensure that all ingredietns are mixed thoroughly. On low speed, slowly add sugar and cocoa powder a little at a time.
  • Once the sugar and cocoa are incorporated, addthe melted chocolate, vanilla, and soy milk and mix on low untilthe liquids are incorporated. Scrape the bottom of the bowl, andmix on medium-high speed until all ingredients are combined and frosting is fluffy, about 2 minutes . Yields: 2 quarts

DOUBLE CHOCOLATE CUPCAKES



Double Chocolate Cupcakes image

Linda Utter of Sidney, Montana proves you don't have to fudge on chocolate to make a light and luscious treat. Her moist cupcakes are chock-full of sweet flavor, but low in saturated fat.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 14 cupcakes.

Number Of Ingredients 13

2 tablespoons butter, softened
3/4 cup sugar
1 egg
1 egg white
1/2 cup plus 2 tablespoons buttermilk
1/3 cup water
1 tablespoon white vinegar
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup miniature semisweet chocolate chips

Steps:

  • In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg, then egg white, beating well after each addition. Beat on high speed until light and fluffy. Beat in the buttermilk, water, vinegar and vanilla. Combine the flour, cocoa, baking soda and salt; beat into batter just until moistened. Stir in chocolate chips., Fill muffin cups coated with cooking spray three-fourths full. Bake at 375° for 15-18 minutes or until a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 139 calories, Fat 2g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 221mg sodium, Carbohydrate 29g carbohydrate, Fiber 1g fiber), Protein 3g protein.

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

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!

DOUBLE CHOCOLATE CUPCAKES



Double Chocolate Cupcakes image

These are chocolate cupcakes with chocolate chips. They are flavored with orange juice; I just love the taste combo of chocolate and orange! To stay on the healthy side of things, they only use 3 T. oil for fat. And besides...we NEED the bioflavanoids in chocolate, right? Er, uh, or whatever those health people said.

Provided by Debbie R.

Categories     Dessert

Time 27m

Yield 10 muffins

Number Of Ingredients 12

1 1/2 cups flour
1/2 cup sugar
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup orange juice
3 tablespoons oil
1 tablespoon vinegar
1 teaspoon vanilla
1/3 cup water
1/3 cup mini chocolate chip
1 teaspoon confectioners' sugar (optional)

Steps:

  • Combine dry ingredients. Make a well in the middle.
  • In a separate bowl, combine wet ingredients, including the 1/3 cup water.
  • Put wet mixture in the well of dry ingredients. Stir just until moistened.
  • Fold in chips. Use a light hand; a heavy hand leads to heavy cupcakes.
  • Use cupcake liners for muffin pans. Fill about 2/3 full with batter. Any empty muffin holders should be filled half full with water. Do not just put under the sink to do this. Put water in a something with a lip, like a liquid measuring cup, and use that. (Yes, I learned this the hard way.).
  • Bake at 375 degrees for 12 minutes. Leaving on the liners, remove from pans immediately. Cool on racks.
  • Number of muffins really depends on how full you fill your tins.
  • Sprinkle tops with confection's sugar, if desired.

Nutrition Facts : Calories 185.7, Fat 6.2, SaturatedFat 1.6, Sodium 243.5, Carbohydrate 30.5, Fiber 1.3, Sugar 14.3, Protein 2.7

DOUBLE CHOCOLATE CARROT CUPCAKES RECIPE BY TASTY



Double Chocolate Carrot Cupcakes Recipe by Tasty image

Here's what you need: butter spray, carrots, unsalted butter, granulated sugar, light brown sugar, large egg, vanilla extract, all purpose flour, baking powder, baking soda, kosher salt, ground cinnamon, ground ginger, ground nutmeg, coconut oil, dark cocoa powder, ground allspice, Fisher® Chef's Naturals Walnut Halves & Pieces, unsalted butter, powdered sugar, unsweetened dark cocoa powder, whole milk, vanilla extract, kosher salt, Fisher® Chef's Naturals Walnut Halves & Pieces

Provided by Fisher® Nuts

Categories     Desserts

Yield 24 cupcakes

Number Of Ingredients 25

butter spray, for greasing
3 carrots, quartered
1 stick unsalted butter, room temperature
1 cup granulated sugar
1 cup light brown sugar, packed
large egg, room temperature
2 teaspoons vanilla extract
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
½ teaspoon kosher salt
2 teaspoons ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 cup coconut oil, melted
½ cup dark cocoa powder, sifted
½ teaspoon ground allspice
1 ⅓ cups Fisher® Chef's Naturals Walnut Halves & Pieces, finely chopped
1 ½ sticks unsalted butter, room temperature
4 cups powdered sugar, sifted
1 ½ cups unsweetened dark cocoa powder, sifted
⅔ cup whole milk, room temperature
4 teaspoons vanilla extract
½ teaspoon kosher salt
½ cup Fisher® Chef's Naturals Walnut Halves & Pieces

Steps:

  • Preheat the oven to 350°F (180°C). Line 2 12-cup muffin tins with paper liners and grease with butter spray.
  • Make the base carrot cupcake batter: In a food processor, process the carrots until finely chopped.
  • In a large bowl, whip the butter with an electric hand mixer on medium speed until fluffy, about 2 minutes. Add the granulated and brown sugars, and beat until smooth, about 2 minutes, scraping down the sides of the bowl as needed.
  • In a small bowl, beat together the eggs and vanilla extract.
  • Add the egg mixture to the butter mixture in thirds, beating on medium speed between each addition until fully incorporated.
  • In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  • Add the dry ingredients to the wet ingredients in thirds, beating on low speed between each addition until incorporated.
  • Add the coconut oil and beat on medium-low speed for 1 minute, until fluffy.
  • Finish making the cupcakes according to your desired variation.
  • For the Double Chocolate Carrot Cupcakes: When making the batter, add the cocoa powder and allspice to the dry ingredients. Gently fold in the carrots and finely chopped Fisher Walnuts. Divide the batter evenly between the prepared muffin cups, filling each about ¾ of the way full. Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let cool completely before frosting.
  • Meanwhile, make the chocolate buttercream frosting: In a large bowl, whip the butter with an electric hand mixer on medium speed until fluffy, 2 minutes. Add half of the powdered sugar, cocoa powder, and milk at a time, beating on low speed between each addition until just incorporated. Add the vanilla and salt, and mix until fully incorporated and the frosting is smooth. Transfer the frosting to a piping bag fitted with a large star tip. Refrigerate until ready to use.
  • To frost, place the tip of the piping bag at an angle at the edge of each cupcake and squeeze, rotating the cupcake and working toward the center, until covered in frosting. Repeat with the remaining cupcakes. Garnish each cupcake with a few Fisher Walnuts.
  • Enjoy!

Nutrition Facts : Calories 339 calories, Carbohydrate 50 grams, Fat 14 grams, Fiber 2 grams, Protein 3 grams, Sugar 35 grams

DOUBLE CHOCOLATE-IRISH CREAM CUPCAKES



Double Chocolate-Irish Cream Cupcakes image

I fumbled around with a few different recipes and came up with this one based on my love of chocolate and Irish Cream. These are very moist cupcakes. Made them for a St. Patty's celebration. Hope you all enjoy!

Provided by asteingruby

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 35m

Yield 24

Number Of Ingredients 12

1 ½ cups all-purpose flour
2 teaspoons baking powder
¾ cup unsweetened cocoa powder
½ teaspoon salt
1 cup butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
½ cup milk
¼ cup Irish cream liqueur (such as Baileys®)
¼ cup strong brewed coffee
6 ounces semisweet chocolate chips, or more to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
  • Stir flour, cocoa powder, baking powder, and salt together in a bowl. Cream butter and sugar together in a separate bowl using an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in vanilla extract. Pour in flour mixture and blend well. Beat in milk, Irish cream liqueur, and coffee until evenly blended. Fold in chocolate chips.
  • Spoon batter into the prepared muffin cups, filling each 2/3 full.
  • Bake in the preheated oven until tops spring back when lightly pressed, 15 to 18 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 225 calories, Carbohydrate 30.1 g, Cholesterol 51.7 mg, Fat 11.2 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 6.7 g, Sodium 159 mg, Sugar 21.9 g

DOUBLE-DUNK CHOCOLATE-COCONUT CUPCAKES



Double-Dunk Chocolate-Coconut Cupcakes image

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.

Provided by GABREEZY

Categories     Dessert

Time 41m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 14

vegetable oil cooking spray
1 1/4 cups cake flour
3/4 cup unsweetened cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter
1 1/2 cups sugar
3 large eggs
1/2 cup buttermilk
3/4 cup hot coffee
1 tablespoon unsalted butter
1/2 cup cocoa
3/4 cup confectioners' sugar
1 1/2 cups unsweetened flaked coconut, toasted

Steps:

  • 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.

Nutrition Facts : Calories 367.2, Fat 18.2, SaturatedFat 12.7, Cholesterol 76.2, Sodium 91.9, Carbohydrate 51.6, Fiber 5, Sugar 33.9, Protein 5.7

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From hersheyland.com


HONEY'S COCONUT CUPCAKES - ONCE UPON A CHEF
Set aside. In a medium bowl, whisk together the flour, cornstarch, salt, and baking soda. Set aside. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), beat the butter and granulated sugar on medium speed until light and fluffy, about 3 minutes.
From onceuponachef.com


DARK CHOCOLATE COCONUT CUPCAKES - BAKING WITH BLONDIE
Set aside. In a medium bowl, whisk together the sour cream, buttermilk, vegetable oil, eggs + egg white, vanilla, extract until thoroughly combined. Sift in the flour, cocoa, and cake mix. Stir until combined, don't overmix! Divide between cupcake liners (should have 24), about ½ or ⅔ full, and bake for 12-15 minutes.
From bakingwithblondie.com


ONE BOWL DOUBLE CHOCOLATE CUPCAKES - GARNISH & GLAZE
2017-05-18 For the Cake: Preheat oven to 350 degrees F and line a muffin tin with cupcake liners. In a large bowl, mix flour, sugar, cocoa powder, baking soda, and salt together. Add the buttermilk, oil, egg, and vanilla and mix until combined. …
From garnishandglaze.com


COCONUT CHOCOLATE CHIP CUPCAKES RECIPE | THE RUSTIC FOODIE®
2018-03-08 Beat the butter and sugar for 3 minutes or until light and fluffy. Add 2 eggs to the butter and sugar, one at a time. Add one egg and beat for 30 seconds and then repeat. In a third bowl combine 1 cup of unsweetened coconut milk and 1 tsp. coconut extract. Stir the coconut milk mixture until it is soft and creamy.
From therusticfoodie.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


DOUBLE CHOCOLATE CUPCAKES RECIPE - RECIPES.NET
2022-03-24 Your next go-to chocolate dessert is here. These chocolate cupcakes have a rich & moist cake topped with a fudgy frosting, and are perfect for any occasion. These chocolate cupcakes have a rich & moist cake topped with a fudgy frosting, and are perfect for any occasion.
From recipes.net


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


CHOCOLATE COCONUT CUPCAKES - HANDLE THE HEAT
2022-02-22 Make the cupcakes: 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.
From handletheheat.com


NO FUSS DOUBLE CHOCOLATE CUPCAKE RECIPE - INSPIRED TASTE
2 large eggs. 2 teaspoons vanilla extract. Preheat the oven to 375 degrees F and begin brewing enough coffee to make 1 1/4 cups plus a cup for you to enjoy. While the coffee is brewing, place cupcake liners into a cupcake pan and set aside. In a bowl, combine the hot coffee, unsweetened cocoa powder and the dark chocolate, then set aside.
From inspiredtaste.net


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


DOUBLE CHOCOLATE CUPCAKES - CHOCOLATE CHOCOLATE AND MORE!
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, salt, and cocoa powder.
From chocolatechocolateandmore.com


DOUBLE CHOCOLATE-COCONUT CUPCAKES - VITACOST
2016-12-03 1/3 cup unsweetened coconut flakes ½ cup dark chocolate chips. Directions. 1. In a large bowl, combine all ingredients (excluding coconut flakes and chocolate chips). 2. Fold in coconut flakes and chocolate chips. 3. Pour batter into cupcake liners, filing about 3/4 full. 4. Top with additional coconut flakes (this will toast while baking) 5 ...
From vitacost.com


DOUBLE-CHOCOLATE CHUNK CUPCAKES RECIPE - PILLSBURY.COM
Steps. 1. Heat oven to 375°F. Line 18 regular-size muffin cups with paper baking cups or grease cups with shortening or cooking spray. In large bowl, mix flour, brown sugar, cocoa, baking soda and salt. Beat in buttermilk, butter, almond extract and egg with electric mixer on medium speed just until dry ingredients are moistened, scraping bowl ...
From pillsbury.com


CHOCOLATE GANACHE CUPCAKES - WILD WILD WHISK
2020-07-31 Make the cupcakes. Brew the coffee and let cool to room temperature. Preheat the oven to 350°F. Line a 12 cup standard size muffin pan with cupcake paper and set aside. In a large mixing bowl, whisk together cooled coffee, buttermilk, oil, …
From wildwildwhisk.com


DOUBLE-CHOCOLATE CUPCAKES RECIPE | MYRECIPES
Instructions Checklist. Step 1. Preheat oven to 350°. Advertisement. Step 2. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, cocoa, baking soda, and salt; stir with a whisk. Step 3. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well combined (about 3 minutes).
From myrecipes.com


DOUBLE CHOCOLATE CUPCAKES - CUPCAKE DAILY BLOG - BEST CUPCAKE …
2017-06-02 Double Chocolate Cupcakes RECIPE available here > Gretchen’s Bakery. More Chocolate Cupcake Recipes. February 8, 2018 White Chocolate Cupcakes. February 7, 2018 Chocolate Chip Cookie Cupcakes. February 6, 2018 Chocolate Babycakes with Raspberry Sauce. February 5, 2018 Low-Carb Black Bottom Cupcakes. June 8, 2017 Paleo Chocolate …
From thecupcakedailyblog.com


DOUBLE CHOCOLATE CUPCAKES FROM SCRATCH - EASY RECIPES, …
2022-03-18 Preheat your oven to 350° F and line two 12-cup muffin pans with cupcake liners. Set your muffin pan aside. In large mixing bowl beat together the eggs, sugar, butter, oil, cocoa, buttermilk and vanilla. In a medium bowl stir together the flour, baking soda, baking powder and salt. Gradually stir your flour mixture into the wet egg mixture.
From confessionsofparenting.com


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