Chocolate Almond Cupcakes With Fluffy Coconut Frosting Recipes
CHOCOLATE-ALMOND CUPCAKES WITH FLUFFY COCONUT FROSTING
Provided by Tracey Seaman
Categories Cake Food Processor Mixer Chocolate Egg Fruit Nut Dessert Bake Easter Super Bowl Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 cupcakes
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F. Butter muffin cups.
- In food processor, process almonds and 1/2 cup sugar until finely ground. Add 2 loosely packed cups shredded coconut and pulse twice to chop slightly. Transfer mixture to medium bowl and whisk in flour, cocoa, baking powder, baking soda, and salt.
- In metal bowl set over pan of barely simmering water, melt chocolate, stirring until smooth. Remove from heat and set aside.
- Using electric mixer, beat butter and remaining 1 cup sugar at high speed until fluffy, about 5 minutes. Beat in eggs 1 at a time, beating well after each addition. Add melted chocolate and beat at moderate speed until incorporated. Add 1/2 of flour mixture and mix at low speed until nearly smooth. Add coconut milk and vanilla and mix at low speed until blended. Add remaining flour mixture and mix at low speed until smooth.
- Spoon batter into prepared muffin cups, filling almost to top. Bake until tester inserted in center of 1 cake comes out clean, about 25 minutes. Cool in pans on racks.
- Pour remaining shredded coconut into 9-inch-square baking dish. Run small knife around edges of pans and unmold cakes. Spread frosting on cakes and invert each into coconut to coat frosting liberally. Garnish with Jordan almonds, if desired.
More about "chocolate almond cupcakes with fluffy coconut frosting recipes"
ALMOND CUPCAKES WITH CHOCOLATE COCONUT FROSTING
From handletheheat.com
Reviews 24Servings 12Cuisine AmericanCategory Dessert
- In the bowl of a stand mixer, beat the butter until smooth. Sift the cocoa powder and powdered sugar over the butter and beat on low speed until combined. Add the coconut milk and coconut extract and beat until on medium-high speed until light and fluffy, adding more coconut milk to thin the frosting as needed.
- Use an offset spatula to spread a thick layer of frosting over each cupcake. Sprinkle with the toasted coconut just before serving.
CHOCOLATE CUPCAKES WITH COCONUT FROSTING & ALMONDS …
From cookingclassy.com
Cuisine AmericanCategory DessertServings 24Total Time 50 mins
- Preheat oven to 350 degrees. In large heat proof mixing bowl, whisk together cocoa powder and baking soda. Carefully pour in boiling water and whisk until bubbling subsides and mixture is well blended, allow to cool for 5 minutes. Meanwhile, in a separate large mixing bowl, using an electric hand mixer set on low speed, blend together melted butter, vegetable oil, granulated sugar, vanilla and salt until well combined, about 30 seconds. Stir in eggs and eggs yolks, mixing just until combined after each addition. Blend in lukewarm cocoa mixture then blend in heavy cream. Slowly mix in flour and blend until combined, while scraping down sides and bottom of bowl.
- Divide batter among 24 paper lined muffin cups and bake in preheated oven until toothpick inserted into center comes out clean, about 18 - 20 minutes. Remove from oven and allow to cool in muffin tin several minutes before transferring to wire rack to cool. Cool completely then frost with coconut frosting. Sprinkle each frosted cupcake with coconut (before frosting sets), leaving about a 1/2 - 1 inch circle in center of cupcake uncoated with coconut. Gently press 5 or more sliced almonds around 1 chocolate chip in center of cupcake, or gently press 1 whole almond into the center of each cupcake. Store in an airtight container.
- In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and coconut milk on medium-low speed until combined, then increase speed to medium-high and whip until very pale and fluffy, about 6 minutes. Blend in coconut extract. With mixer set on low speed, slowly add in powdered sugar then increase speed to medium-high and blend until fluffy, about 2 minutes.
ALMOND COCONUT CUPCAKES - A COOKIE NAMED DESIRE
From cookienameddesire.com
CHOCOLATE CUPCAKES WITH COCONUT FILLING & FROSTING
From beyondfrosting.com
GERMAN CHOCOLATE CUPCAKES WITH COCONUT ALMOND FROSTING
From barbarabakes.com
4.5/5 (6)Category CakesServings 24Total Time 35 mins
- Mix the cake mix, buttermilk, oil, eggs and vanilla in a large mixing bowl on low speed for one minute until combined. Beat at medium speed for two minutes more.
- Spoon cupcake batter into paper liners until 1/2 to 2/3 full. (I used a medium cookie scoop which makes it easier to fill the cups.) Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean and the cake springs back.
- Remove from oven and cool for 5 minutes. Remove from pans and cool on a wire rack before frosting. Can also be baked in two 9 inch round pans for 30–35 minutes, or 13 x 9 baking dish for 38–42 minute.
CHOCOLATE ALMOND CUPCAKE WITH COCONUT FROSTING - JAMIE GELLER
From jamiegeller.com
- Prepare muffin tin by lightly spraying with cooking spray. Could make between 18 and 24 muffins. Preheat oven to 350. In food processor, process almonds and 1/2 cup sugar until finely ground. Add 2 cups toasted shredded coconut. Transfer mixture to medium bowl and whisk in flour, cocoa, baking powder, baking soda, and salt. In metal bowl, set over pan of barely simmering water, melt chocolate, stirring until smooth. Remove from heat and set aside. Using electric mixer, beat La Tourangelle Coconut Oil and remaining 1 cup sugar at high speed until fluffy, about 5 minutes. Beat in eggs 1 at a time, beating well after each addition. Add melted chocolate and beat at moderate speed until incorporated. Add 1/2 of flour mixture and mix
- at low speed until nearly smooth. Add coconut milk and vanilla and mix at low speed until blended. Add remaining flour mixture and mix at low speed until smooth. Spoon batter into prepared muffin cups, filling almost to top. Bake until tester inserted in center of 1 cake comes out
- clean, about 25 minutes. Cool in pans on racks. Pour remaining shredded coconut into 9-inch-square baking dish. Run small knife around edges of pans and unmold cakes. Cream together the cream cheese, butter, and vanilla extract. Medium-low speed for about 2 minutes.
PALEO CHOCOLATE CUPCAKES (WITH ALMOND FLOUR) - BAKE IT PALEO
From bakeitpaleo.com
ALMOND CUPCAKES WITH COCONUT BUTTERCREAM FROSTING
From cookiesandcups.com
CHOCOLATE MINT CUPCAKES (VEGAN, GLUTEN FREE AND GRAIN FREE)
From thatgirlcookshealthy.com
CHOCOLATE ALMOND CUPCAKES WITH VANILLA FROSTING | THE FRAYED …
From thefrayedapron.com
CHOCOLATE CUPCAKES WITH COCONUT FROSTING RECIPE
From atreatsaffair.com
CHOCOLATE ALMOND CUPCAKE WITH COCONUT FROSTING - LA TOURANGELLE
From latourangelle.com
CHOCOLATE CUPCAKES WITH COCONUT FROSTING RECIPE | RECIPES.NET
From recipes.net
CHOCOLATE-ALMOND CUPCAKES WITH FLUFFY COCONUT FROSTING
From pinterest.ca
ALMOND CUPCAKES: FLUFFY, MOIST CUPCAKES W/ ALMOND FROSTING
From chelsweets.com
CHOCOLATE ALMOND FLOUR CUPCAKES (WITH ALMOND BUTTER FROSTING)
From kitchentricks.com
COCONUT CUPCAKES WITH FLUFFY COCONUT BUTTERCREAM
From afarmgirlsdabbles.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
