Double Dunk Chocolate Coconut Cupcakes

COCONUT CUPCAKES



Coconut cupcakes image

Get a triple hit of coconut in these light and fluffy cupcakes, topped with whipped coconut cream and snowy desiccated coconut - a lovely gluten-free teatime treat

Recipe From bbcgoodfood.com

Provided by Edd Kimber

Categories     Afternoon tea, Dessert, Treat

Time 50m

Yield Makes 12

Number Of Ingredients 10

400g can full-fat coconut milk (must not contain stabilisers)
140g icing sugar
1 tsp vanilla bean paste
50g desiccated coconut
100g coconut oil
225g golden caster sugar
3 large eggs
200g gluten-free self-raising flour (the mix should include xanthan gum - I used Doves Farm)
100ml coconut milk
1 tsp vanilla extract
Calories388 calories
Fat21 grams fat
SaturatedFat18 grams saturated fat
Carbohydrate45 grams carbohydrates
Sugar31 grams sugar
Fiber1 grams fiber
Protein3 grams protein
Sodium0.1 milligram of sodium

Steps:

  • Chill the can of coconut milk overnight. The next day, make the cakes. Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with muffin cases. Put the coconut oil and sugar in a large bowl and use an electric whisk to beat together for about 5 mins until light and creamy. Add the eggs, one at a time, beating until fully combined before adding more. Working in three additions, add the flour, alternating with the coconut milk, then add the vanilla extract.
  • Scoop the batter into the prepared muffin tin using an ice cream scoop, then bake for 20-22 mins or until the cakes are golden and a skewer inserted into the middle comes out clean. Remove the cupcakes from the tin and cool on a wire rack.
  • The whipped cream is best made within a few hours of serving. Open the can of coconut milk upside down and pour off the thin liquid. Scoop the thick coconut milk into a large bowl, add the icing sugar and the vanilla, and whisk for 2-3 mins until soft and fluffy. Spread or scoop the whipped cream onto the cupcakes and sprinkle with the desiccated coconut. Best stored in the fridge and eaten within a couple of days.

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

Recipe From tasteofhome.com

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
Calories 298 calories
Fat13g fat (5g saturated fat)
Cholesterol17mg cholesterol
Sodium162mg sodium
Carbohydrate45g carbohydrate (34g sugars
Fiber1g fiber)
Protein3g protein.

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.

QUICK DOUBLE CHOCOLATE CUPCAKES



Quick Double Chocolate Cupcakes image

Recipe From foodnetwork.com

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-COCONUT CUPCAKES



Double-Coconut Cupcakes image

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

Recipe From bettycrocker.com

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
Calories280
Carbohydrate39 g
Cholesterol35 mg
Fat2 1/2
Fiber0 g
Protein2 g
SaturatedFat7 g
ServingSize1 Cupcake
Sodium220 mg
Sugar30 g
TransFat0 g

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.

People also searched

More recipes about "double dunk chocolate coconut cupcakes recipes"

CHOCOLATE COCONUT CUPCAKES | HANDLE THE HEAT
chocolate-coconut-cupcakes-handle-the-heat image
From handletheheat.com
2020-03-27  · Tessa's Recipe Rundown... Taste: Chocolate and coconut is such a fantastic combo! Texture: The cupcakes are crazy tender, moist, and rich while the creamy frosting is perfectly balanced by the hint of crunch in the toasted coconut. Ease: Easy peasy! Pros: Fun spring recipe …

5/5 (7)
Category Dessert
Cuisine American
Total Time 50 mins

  • 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.
  • In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Add the salt, coconut extract, and coconut milk and beat on medium for 1 minute, adding more cream if needed or more powdered sugar to thicken.
  • Place the coconut in a medium skillet set over medium heat. Stirring constantly, toast until golden brown. Remove and let cool.
  • Use an offset spatula to spread the frosting onto each cupcake. Sprinkle with the cooled toasted coconut. Garnish with Easter egg candies, if desired. Serve or store for 1 day at room temperature or up to 2 days covered in the fridge.
See details ››


AWARD-WINNING CHOCOLATE COCONUT CUPCAKES
award-winning-chocolate-coconut-cupcakes image
From chocolatemoosey.com
2018-11-15  · Award-Winning Chocolate Coconut Cupcakes with Coconut Almond Filling and Coconut Milk Frosting will be the best cupcakes you’ll ever make (assuming you love coconut of course). I’m proud to say I accomplished a milestone last week – I baked award-winning cupcakes! First place out of 32 entries :D The local newspaper hosted a cupcake contest on Monday. I entered these Chocolate Coconut ...

4.3/5 (16)
Category Cupcakes
Cuisine American
Total Time 1 hr 20 mins

  • In a medium heatproof bowl, add the chocolate and cocoa powder. Pour in hot coffee and whisk until smooth. Whisk in milk. Set aside.
See details ››


CHOCOLATE COCONUT CUPCAKES | FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
2017-08-31  · While cupcakes are cooking, melt marshmallows, 1/2 cup sugar and 1/2 cup milk together over medium heat. Remove from heat and mix in the flaked coconut.

5/5 (4)
Category Dessert
Cuisine American
Total Time 50 mins

  • While cupcakes are cooking, melt marshmallows, 1/2 cup sugar and 1/2 cup milk together over medium heat. Remove from heat and mix in the flaked coconut. Set aside.
  • Bring to a boil and keep at a rolling boil for 1 1/2 minutes. Remove from heat, pour into a mixing bowl,and beat until creamy.
See details ››


CHOCOLATE COCONUT CUPCAKES - SPRINKLES FOR BREAKFAST
From sprinklesforbreakfast.com
Preheat the oven to 350°F, grease the cupcake tins and place the cupcake liners. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, flour, cocoa, baking soda, baking powder …

  • Put sugar and egg whites in the top of a double boiler or a heatproof bowl over a pan of simmering water. Whisk every 15-30 seconds until it is warm to the touch in the center (about 5-8 minutes).
See details ››


PALEO COCONUT FLOUR CHOCOLATE CUPCAKES - PALEO GLUTEN FREE ...
From paleoglutenfree.com
2017-11-20  · Chocolate cupcakes are LIFE. Also, paleo chocolate cupcakes are even better. That mountain of fudgey frosting on top of that super moist, fluffy, best ever black out chocolate cupcakes… um, helloooo dessert! I took some inspiration from one of my most popular paleo brownie recipes and evolved those babies into some double chocolate cupcakes ...

3.5/5 (93)
Category Dessert
Servings 12
Estimated Reading Time 4 mins

See details ››


DOUBLE CHOCOLATE BAKED DONUTS - AN AFFAIR FROM THE HEART
From anaffairfromtheheart.com
2018-10-31  · Instructions. Preheat oven to 325 degrees and spray your donut pan with non-stick cooking spray. Set aside. To make the donuts: Whisk together all of your dry ingredients, set aside. In another bowl whisk together wet ingredients. Pour the wet into the dry and mix to incorporate.

4.5/5 (13)
Category Cake/Donut
Cuisine American
Total Time 1 hr 20 mins

See details ››


DOUBLE CHOCOLATE COCONUT CUPCAKES RECIPE | MY SECOND ...
From pinterest.ca
Feb 25, 2015 - Double chocolate coconut cupcakes are moist, rich and topped with refreshing, barely sweetened coconut whipped cream.
See details ››


CHOCOLATE COCONUT CUPCAKES RECIPE
From crecipe.com
Crecipe.com deliver fine selection of quality Chocolate coconut cupcakes recipes equipped with ratings, reviews and mixing tips. Get one of our Chocolate coconut cupcakes recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Thai beef stew Crecipe.com Thai beef stew is a popular dish that offers amazing taste and captivating aroma. The quality and ta ...
See details ››


DOUBLE COCONUT CUPCAKES- TFRECIPES
From tfrecipes.com
Steps: Preheat the oven to 350 degrees F. Line 2 (12 portion) muffin tins with paper cupcake liners and set aside. In a bowl, using an electric mixer, mix the cake mix, water, oil, eggs, and coconut extract on medium speed until moistened and smooth.
See details ››


WORLD BEST COFFEE RECIPES: DOUBLE-DUNK CHOCOLATE-COCONUT ...
From worldbestcoffeerecipes.blogspot.com
Double-dunk Chocolate-coconut Cupcakes Total Time: 41 mins Preparation Time: 25 mins Cook Time: 16 mins Ingredients. 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 ...
See details ››


CHOCOLATE CARAMEL COCONUT CUPCAKES | SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
2017-03-22  · 2017-03-22  · Set aside. 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 …
See details ››


DOUBLE CHOCOLATE COCONUT CUPCAKES RECIPE | MY SECOND BREAKFAST
From mysecondbreakfast.com
Double Chocolate Coconut Cupcakes Recipe. February 24. A while ago we had a couple of friends over for dinner. I knew I wanted to make something sweet but didn’t want to bother with anything too fancy or that had any chance of failing, but I always like to try something new when I have the chance. Smitten Kitchen’s chocolate banana bread totally fit the bill (as her recipes often do). It ...
See details ››


DOUBLE CHOCOLATE COCONUT CUPCAKES WITH NUTELLA CREAM ...
From law4ever.com
2015-02-06  · Double Chocolate Coconut Cupcakes with Nutella Cream Cheese Frosting - delicious and sinful chocolate coconut cupcakes with a simple 2 ingredient Nutella cream cheese frosting.
See details ››


THE BEST CHOCOLATE COCONUT CUPCAKES - BAKER BY NATURE
From bakerbynature.com
2014-05-02  · 2014-05-02  · 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.
See details ››


41 MINUTE TIMER RECIPE DOUBLE DUNK CHOCOLATE COCONUT CUPCAKES
From webetutorial.com
Double dunk chocolate coconut cupcakes is the best recipe for foodies. It will take approx 41 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make 41 minute timer recipe double dunk chocolate coconut cupcakes at your home.. The ingredients or substance mixture for double dunk chocolate coconut cupcakes recipe that are useful to cook such type of ...
See details ››


DOUBLE CHOCOLATE COCONUT CUPCAKES WITH NUTELLA CREAM ...
From jocooks.com
2015-02-06  · 2015-02-06  · To make the nutella cream cheese frosting, simply mix the nutella and cream cheese together in a mixing bowl, pour in a piping bag, or simply a ziploc bag and seal it. Place the bag in the fridge for about an hour so that it hardens a bit. Pipe the Nutella cream cheese frosting over each cupcake and top with sprinkles if preferred.
See details ››


DOUBLE DARK CHOCOLATE-COCONUT CUPCAKES | RECIPE | COCONUT ...
From pinterest.ca
It’s an egg-free, dairy-free vegan recipe. Apr 4, 2013 - 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. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures ...
See details ››


CHOCOLATE-COCONUT CUPCAKES RECIPE | MYRECIPES
From myrecipes.com
Learn how to make Chocolate-Coconut Cupcakes. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook.
See details ››


DOUBLE DUNK CHOCOLATE COCONUT CUPCAKES- TFRECIPES
From tfrecipes.com
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.
See details ››


Recently Search