Chocolate Angel Cupcakes With Coconut Cream Frosting Recipes

CHOCOLATE-COCONUT ANGEL CUPCAKES

Chocolate-Coconut Angel Cupcakes image

My guests are never satisfied with just one of these, but that's OK because they are so light. The meringue-like tops make them different, and the chocolate and coconut make them memorable. -Bernice Janowski, Stevens Point, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 1-1/2 dozen.

Number Of Ingredients 10

Ingredients

6 large egg whites, room temperature
2/3 cup all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon baking powder
1-1/3 cups sugar, divided
1 teaspoon almond extract
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 cup sweetened shredded coconut
Confectioners' sugar, optional

Steps:

Place egg whites in a large bowl. Preheat oven to 350°. Line 18 muffin cups with cupcake liners. Sift together flour, cocoa, baking powder and 1 cup sugar twice., Add almond extract, cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time. Gently fold in coconut., Fill prepared cups two-thirds full. Bake until top appears dry, 30-35 minutes., Cool in pans 10 minutes before removing to wire racks; cool completely. If desired, dust with confectioners' sugar.

Nutrition Facts : Calories 110 calories, Fat 2g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 78mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

CHOCOLATE ANGEL CUPCAKES WITH COCONUT CREAM FROSTING

Chocolate Angel Cupcakes with Coconut Cream Frosting image

Sweeten any meal with these fun, frosted chocolate cupcakes that take just minutes to make. The finger-licking flavor packs far fewer calories and fat than traditional desserts! -Mandy Rivers, Lexington, South Carolina

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 2 dozen.

Number Of Ingredients 7

Ingredients

1 package (16 ounces) angel food cake mix
3/4 cup baking cocoa
1 cup reduced-fat sour cream
1 cup confectioners' sugar
1/8 teaspoon coconut extract
2-1/2 cups reduced-fat whipped topping
3/4 cup sweetened shredded coconut, toasted

Steps:

Prepare cake mix according to package directions for cupcakes, adding cocoa when mixing., Fill foil- or paper-lined muffin cups two-thirds full. Bake at 375° for 11-15 minutes or until cake springs back when lightly touched and cracks feel dry. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, combine the sour cream, confectioners' sugar and extract until smooth. Fold in whipped topping. Frost cupcakes. Sprinkle with coconut. Refrigerate leftovers.,

Nutrition Facts : Calories 142 calories, Fat 3g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 154mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

COCONUT CUPCAKES WITH WHITE CHOCOLATE CREAM CHEESE FROSTING

Coconut Cupcakes With White Chocolate Cream Cheese Frosting image

As adults we expect more. These are not your ordinary cupcakes. This cupcake supplies more flavor per bite. Using the coconut milk (DO NOT use Cream of coconut), instead of whole milk will help to intensify the flavor. This recipe comes from Cuisine at Home. Enjoy!

Provided by Bev I Am

Categories Dessert

Time 1h30m

Yield 12 cupcakes

Number Of Ingredients 16

Ingredients

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon table salt
3 large egg whites
3/4 cup coconut milk or 3/4 cup whole milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3/4 cup sugar
1/2 cup unsalted butter, room temperature (1 stick)
1 cup sweetened flaked coconut
8 ounces cream cheese, room temperature (do not use nonfat)
1/2 cup unsalted butter, room temperature (1 stick)
2 ounces white chocolate, melted
1/2 lime, juice of
2 cups powdered sugar
1 1/2 cups sweetened flaked coconut (for topping)

Steps:

Preheat oven to 350°F.
Line a regular sized muffin tin with cupcake papers.
Sift flour, baking powder and salt together in a bowl.
In a measuring cup combine egg whites, coconut milk and extracts.
Cream together sugar and butter with an electric mixer on medium speed.
Blend until butter lightens in color and texture, 4 minutes.
Alternately add dry and wet ingredients, starting and ending with dry, in 3 additions.
Fold in coconut using a rubber spatula.
Scoop batter into prepared tin, filling each about 3/4 full.
Bake until a toothpick inserted in the center of a cupcake comes out clean, 25-30 minutes.
Cool in the pan 5 minutes; remove completely.
For frosting, beat cream cheese and butter with an electric mixer until smooth.
Add melted white chocolate and lime juice; beat to blend.
Add powdered sugar and beat until smooth (it will be gooey).
Spread 3 Tbsp frosting on each cupcake.
Top cupcakes with coconut.

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