Mocha Coconut Frappuccino Cupcakes Recipes

MOCHA COCONUT FRAPPUCCINO CUPCAKES

Steps:

• Cupcakes: Preheat oven to 350. Whisk egg and sugar until smooth. Add milk, butter, and vanilla; mix. Mix dry ingredients together and add to wet mixture. Mix until smooth, then add sour cream. Fold in chocolate chips. Bake 15-18 minutes. Frosting: Cream butter until smooth and creamy. Add in powdered sugar slowly. Add extracts. Continue to beat for another 6 minutes. Add milk until desired consistency is reached. Fold in coconut and mix until just combined. Frost cupcakes, then sprinkle with toasted coconut. Drizzle: Combine dry ingredients, then add 1 tsp of milk. Really mix, as you want it to be glaze-y. Add more milk is too thick; more sugar if too thin.

STARBUCKS' MOCHA COCONUT FRAPPUCCINO (COPYCAT)

Steps:

• Preheat oven to 300°F.
• Spread shredded coconut on a baking sheet and toast coconut in the oven.
• Stir the coconut around every 10 minutes or so for even browning. After 25 to 30 minutes the shredded coconut should be light brown. Cool it off.
• Make double-strength coffee by brewing by standard method, or make a double shot of espresso.
• Chill before using.
• To make the drinks, combine cold coffee, milk, 1/3 cup of the toasted coconut, chocolate syrup, and sugar in a blender. Blend until sugar is dissolved.
• Add ice and blend until ice is crushed and the drink is smooth.
• Pour drinks into two 16-ounce glasses. Garnish each drink with whipped cream, a drizzle of chocolate, and a pinch of some of the remaining toasted coconut. Add a straw to each one.