Double Coconut Cupcakes Recipes

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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

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

DOUBLE-CHOCOLATE COCONUT CUPCAKES



Double-Chocolate Coconut Cupcakes image

Double-chocolate cupcakes? Yum! We thought chocolate frosting would be a bit much, so we used vanilla with toasted coconut instead.

Provided by My Food and Family

Categories     Home

Time 1h30m

Yield 24 servings

Number Of Ingredients 5

1 pkg. (2-layer size) devil's food cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Fudge Flavor Instant Pudding
1-1/2 cups cold milk
1 container (16 oz.) ready-to-spread vanilla frosting
1 cup BAKER'S ANGEL FLAKE Coconut, toasted

Steps:

  • Heat oven to 350°F.
  • 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. Cool in pans 10 min.; remove to wire racks. Cool completely.
  • Beat pudding mix and milk in bowl with whisk 2 min. Cut 1/2-inch round piece from top of each cupcake, cutting halfway down into cupcake. Place pudding in piping bag with plain tip. Gently remove 1/2-inch cake piece from center of each cupcake using small round cookie cutter; discard removed cake piece. Spoon pudding into holes in tops of cupcakes.
  • Spread each cupcake with frosting. Top with coconut.

Nutrition Facts : Calories 250, Fat 12 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 210 mg, Carbohydrate 34 g, Fiber 1 g, Sugar 26 g, Protein 2 g

BEST EVER COCONUT CUPCAKES



Best Ever Coconut Cupcakes image

I think I got this recipe from The Neeleys, on Food Network. My daughter fell in love with the cupcakes and requested them for her 8th birthday party. This makes 2 dozen. I am not a coconut fan but love these cupcakes.

Provided by Kitchen_Kouture

Categories     Dessert

Time 45m

Yield 24 serving(s)

Number Of Ingredients 16

2 1/2 cups flour
2 cups sugar
1 1/2 cups sweetened flaked coconut
2/3 cup buttermilk
5 eggs
1 1/4 cups butter
1 1/2 teaspoons vanilla extract or 1 1/2 teaspoons pure vanilla extract
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon coconut extract
1/2 teaspoon baking soda
16 ounces cream cheese
1/2 cup butter
6 cups confectioners' sugar
2 teaspoons vanilla extract or 2 teaspoons pure vanilla extract
2 cups sweetened flaked coconut, toasted

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Line muffin pan with liners.
  • Blend all cupcake ingredients in a mixer.
  • Fill cupcake liners 2/3 full.
  • Bake 15 minutes or until toothpick comes out clean.
  • Cool.
  • Mix all frosting ingredients together except coconut.
  • Frost cupcakes and top with toasted coconut.

Nutrition Facts : Calories 499.9, Fat 25.9, SaturatedFat 16.8, Cholesterol 95.4, Sodium 375.8, Carbohydrate 64.3, Fiber 1, Sugar 52.9, Protein 4.5

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.

DOUBLE DARK CHOCOLATE-COCONUT CUPCAKES



Double Dark Chocolate-Coconut Cupcakes image

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.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 12

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

Steps:

  • 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.

Nutrition Facts : Calories 490, Carbohydrate 66 g, Cholesterol 0 mg, Fat 4 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 49 g, TransFat 0 g

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

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

VANILLA COCONUT FLOUR CUPCAKES



Vanilla Coconut Flour Cupcakes image

These vanilla cupcakes, made with coconut flour for extra fiber, are perfect for any occasion. Whether you're baking for a birthday, a bake sale, or just for fun, they're a cinch to whip up and are sure to be a hit!

Provided by King Arthur Flour

Categories     Trusted Brands: Recipes and Tips     King Arthur Flour

Time 1h35m

Yield 10

Number Of Ingredients 8

½ cup vegetable oil or melted butter
⅔ cup sugar
½ teaspoon salt
2 teaspoons gluten-free vanilla extract
6 large eggs, cracked into a bowl and whisked to combine
2 tablespoons milk
½ cup King Arthur Coconut Flour
1 teaspoon baking powder

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.

Nutrition Facts : Calories 215 calories, Carbohydrate 17.1 g, Cholesterol 111.8 mg, Fat 15.1 g, Fiber 2.4 g, Protein 4.7 g, SaturatedFat 3.9 g, Sodium 214.4 mg, Sugar 13.7 g

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.

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From myveganminimalist.com
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ULTIMATE DOUBLE CHOCOLATE CUPCAKES - JUST SO TASTY
2020-03-01  · In a large bowl whisk together the flour, cocoa, baking powder, baking soda and salt. In a separate large bowl using a stand mixer or whisk, whisk together the oil, sugar, vanilla extract and eggs until no lumps remain. Whisk in the buttermilk. Whisk in the dry ingredients about ½ at a time until smooth.
From justsotasty.com
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COCONUT CUPCAKES - PRETTY. SIMPLE. SWEET.
2016-04-25  · Preheat oven to 350F/180C. Line a muffin pan with cupcake liners. Set aside. In a medium bowl, sift together flour, baking powder, and salt. Set aside. In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 3 minutes.
From prettysimplesweet.com
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Top Asked Questions

How do you make cupcakes with Coconut flour and baking powder?
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.
What is the best recipe to make a coconut cake?
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.
How do you make light cupcakes with coconut milk?
With the mixer on low speed, add half of the dry ingredients, followed by the coconut milk, and beat until combined. Add the other half of the dry ingredients and beat only until combined. Do not over mix—the less you mix, the lighter the cupcakes will be.
What is the best way to bake coconut cream cheese cupcakes?
Delicate coconut cupcakes topped with vanilla cream cheese frosting and sweetened shredded coconut. Preheat oven to 350F/180C. Line a muffin pan with cupcake liners.

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