Coconut Frosted Chocolate Cupcakes Recipes

COCONUT-FILLED CHOCOLATE CUPCAKES

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.

THE BEST CHOCOLATE COCONUT CUPCAKES

Steps:

• Preheat oven to 350º F.
• Place cupcake liners in muffin tin. Spray lightly with PAM cooking spray. *The cooking spray really helps the cupcakes not stick to the liners.
• Preheat the oven to 350 degrees (F). Line a 12-cup cupcake/muffin tin with cupcake liners and lightly spray the liners with non-stick spray (optional but it does help them peel right off).
• Melt the oil, butter,and chocolate together in the microwave, heating in 30 second increments, and stirring between increments each time. You can also melt the oil, butter, and chocolate over very low heat on the stove top, but I find the microwave to be much easier. 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. Add the cooled oil/butter/chocolate mixture and whisk until smooth. Add half of the flour mixture, then half of the sour cream. Repeat the process until everything is added, and be sure to mix until JUST combined - then quickly stir in the hot coffee/water. It's important not to over mix, here! Just stir until evenly combined.
• Divide the batter among the 12 liners in your prepared pan. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
• In a small, deep heavy-bottom pot heat the heavy cream, sugar, and butter over medium-high until the sugar has completely melted; whisk well to combine.
• Whisk the cornstarch and vanilla into the cream mixture and bring to a boil.
• Continue cooking the mixture until thick, about 1 minute.
• Remove from the heat and stir in the coconut. Let the mixture cool completely before using.
• Beat butter with an electric mixer in a large bowl until smooth; add vanilla extract.
• Gradually add confectioners sugar to butter, beating until well blended. Don't worry if it looks dry!
• Add milk into butter mixture and beat until smooth.
• Fold half the coconut into the icing.
• Sprinkle remaining coconut over cupcakes.
• Once cupcakes are cooled, cut a small hole in the center of each cupcake. Place a tablespoon of filling in the center of each cupcake, then top with buttercream. Top each cupcake with toasted or untoasted coconut, and serve!

COCONUT CUPCAKES

Steps:

• Preheat the oven to 325 degrees F.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
• In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
• Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
• Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
• Frost the cupcakes and sprinkle with the remaining coconut.

KEY LIME COCONUT CUPCAKES WITH WHITE CHOCOLATE FROSTING

Steps:

• Preheat oven to 325 degrees F.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla extract, key lime zest and juice and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 5 parts total, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold the coconut into the cupcake batter.
• Line a muffin pan with paper liners and fill each liner almost to the top with batter. A spring loaded 1/4 cup ice cream scoop works great for this and ensures the cupcakes are all the same size. Bake for 25 minutes or until the tops begin to brown and a toothpick comes out clean. Remove cupcakes from oven and allow to cool in the pan for 10 minutes and then transfer cupcakes to a baking rack to cool completely.
• While the cupcakes are cooling you can make the frosting. In a small heat proof bowl set over a pot of simmering water, carefully and slowly melt the white chocolate. Remove from heat and let cool until just slightly warm. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter until light and fluffy. With the mixer on low, gradually add the powdered sugar until well combined. Add the salt, vanilla extract, key lime juice, and sour cream and mix until very smooth. Add the melted white chocolate and mix just until incorporated.
• Frost the cupcakes and garnish with a bit of grated key lime zest. Enjoy!
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

COCONUT CUPCAKES WITH WHITE CHOCOLATE FROSTING

Steps:

• To Make the Cake
• 1. Preheat oven to 350°F. and set oven rack in the middle position. Lightly coat the surface of a twelve-cup cupcake pan with a nonstick spray and line each cup with a foil or paper liner.
• 2. In a small bowl, whisk together the coconut cream, egg whites, and vanilla extract to combine. In another bowl, or over parchment paper, sift together the flour and baking powder.
• 3. Beat the butter and salt together in an electric mixer fitted with a whisk until creamy and smooth and while continuing to beat add sugar in a steady stream. Beat on medium speed until light and fluffy, 2-3 minutes, stopping to scrape down the sides of the bowl as necessary.
• 4. Add one-third of the dry ingredients along with one-third of the coconut cream mixture and beat on low speed until just combined. Add the remaining dry ingredients and coconut cream mixture in two alternating batches, beating between each addition to fully incorporate. Add the dried, ground coconut and sweetened dried coconut with the last addition of dry ingredients. Scrape down the bowl and give a final stir with a sturdy rubberspatula.
• 5. Fill each cupcake cup about two-thirds full and knock the pan on the countertop once or twice to release air bubbles and even the surface of the batter. Place pan in oven. After 10-12 minutes, rotate the pan 180 degrees and continue to bake until cake springs back when lightly pressed in the center and a cake tester or wooden skewer emerges with crumbs clinging to it. Total baking time will be 20-22 minutes.
• 6. Cool pan on a cooling rack for 5 minutes, then remove the cupcakes from the pan to the rack and let cool completely.
• To make the frosting
• 1. Melt white chocolate in a bowl set over a saucepan of water that is not quite simmering. Make sure the bottom of the bowl rests several inches above the surface of the water. Stir chocolate until smooth and let cool to room temperature on the countertop.
• 2. Sift the powdered sugar into a medium-sized bowl. Using a whisk, stir in the milk until all of the sugar has dissolved and mixture is smooth. Add butter, vanilla extract, and salt and continue to beat until smooth and shiny. With a rubber spatula, stir in the cooled white chocolate.
• 3. Place frosting in the refrigerator until cool enough to frost the cupcakes, about 30 minutes. (Frosting can be kept for a day in the refrigerator or at room temperature. Refrigerated frosting will need to soften at room temperature before spreading.)

COCONUT CUPCAKES WITH WHITE CHOCOLATE CREAM CHEESE FROSTING

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.

CHOCOLATE ANGEL CUPCAKES WITH COCONUT CREAM FROSTING

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.,