Double Dunk Chocolate Coconut Cupcakes Recipes

DOUBLE DARK CHOCOLATE-COCONUT CUPCAKES

Double Dark Chocolate-Coconut Cupcakes image

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.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h20m

Yield 12

Number Of Ingredients 16

Ingredients

1 1/2 cups Gold Medal™ all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup original- or vanilla-flavored soymilk
1/2 cup canola oil or vegetable oil
1 tablespoon cider vinegar
1 1/2 teaspoons vanilla
1/2 cup miniature vegan chocolate chips
1/2 cup vegan vegetable oil spread stick, softened
1/3 cup virgin unrefined coconut oil (solid, not melted)
1 teaspoon vanilla
2 to 4 teaspoons water
3 tablespoons unsweetened baking cocoa
3 cups sifted powdered sugar

Steps:

Heat oven to 350°F. Line 12 mini and 12 regular-size muffin cups with paper baking cups. In large bowl, using whisk, mix flour, granulated sugar, 1/2 cup cocoa, the baking soda and salt. In medium bowl, using whisk, mix soymilk, canola oil, vinegar and 1 1/2 teaspoons vanilla. Pour wet mixture into dry mixture; beat with whisk until well mixed. Stir in chocolate chips. Fill each mini muffin cup with 1 level measuring tablespoon batter. Divide remaining batter among regular-size muffin cups.
Bake mini cupcakes 12 to 16 minutes or until toothpick inserted in center comes out clean. Bake regular-size cupcakes 22 to 26 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
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.
To assemble cupcake stacks, remove paper baking cups. Pipe frosting on top of 1 regular-size cupcake. Top with 1 mini cupcake; frost top of mini cupcake. Repeat with remaining cupcakes and frosting. Garnish with chocolate curls and coconut, if desired.

Nutrition Facts : Calories 490, Carbohydrate 66 g, Cholesterol 0 mg, Fat 4 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 49 g, TransFat 0 g

DOUBLE-COCONUT CUPCAKES

Double-Coconut Cupcakes image

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

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h45m

Yield 24

Number Of Ingredients 10

Ingredients

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

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.

Nutrition Facts : Calories 280, Carbohydrate 39 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Cupcake, Sodium 220 mg, Sugar 30 g, TransFat 0 g

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