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Chocolate-Coconut Cupcakes

  • 18servings

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, D, E
MineralsCopper, Natrium, Fluorine, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup butter, softened

  2. 3/4 cup sugar

  3. 2 large eggs

  4. 1 teaspoon coconut extract or vanilla extract

  5. 1 1/4 cups all-purpose flour

  6. 1/3 cup unsweetened cocoa powder

  7. 1 1/2 teaspoons baking powder

  8. 1/2 teaspoon baking soda

  9. 1/4 teaspoon salt

  10. 1 cup unsweetened coconut milk or refrigerated whole milk

  11. 3 cups sweetened flaked coconut, divided

  12. Coconut-Marshmallow Buttercream Frosting

  13. 1/2 recipe Chocolate Ganache

  14. Garnish: whole or slivered almonds

Instructions Jump to Ingredients ↑

  1. Beat butter and sugar at medium speed with an electric mixer until fluffy. Beat in eggs, 1 at a time. Beat in coconut extract.

  2. Combine flour and next 4 ingredients; add to butter mixture alternately with coconut milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition, stopping to scrape down sides of bowl as needed. Add 1 cup coconut, blending well.

  3. Spoon batter into 18 muffin cups lined with muffin cup liners. Bake at 350° for 18 minutes or until toothpick inserted in center comes out with moist crumbs clinging. Remove from pan; cool completely on a wire rack.

  4. Top cupcakes with Coconut-Marshmallow Buttercream Frosting. Top with remaining 2 cups coconut; drizzle with Chocolate Ganache. Garnish, if desired.

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