CHOCOLATE COCONUT CUPCAKES
This is the "Toasted Coconut Cupcakes" recipe from Vegan Cupcakes Take Over The World. I just made them and they are delicious! The recipe below uses shortening whereas the original recipe calls for coconut oil. If you want to use a full can of coconut milk, just double the recipe. Enjoy!
Provided by Wish I Could Cook
Categories Dessert
Time 35m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat over to 350 degrees.
- Mix together the flour, cocoa, baking powder and salt.
- Melt the shortening over low heat. (Once melted, turn the heat off, but leave on stove so it doesn't solidify.).
- In a separate bowl mix together coconut milk, sugar, vanilla and coconut extract. Stir in the melted shortening.
- Add the flour mixture in batches. Mix until smooth.
- Fold in the coconut.
- Fill cupcake liners 2/3 full.
- Bake for 25 minutes until a toothpick inserted into the center comes out clean.
- Cool on a wire rack.
Nutrition Facts : Calories 239.9, Fat 10.1, SaturatedFat 6.3, Sodium 113.8, Carbohydrate 37, Fiber 1.3, Sugar 27, Protein 1.9
DOUBLE CHOCOLATE COCOA CUPCAKES
Make and share this Double Chocolate Cocoa Cupcakes recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 35m
Yield 2 dozen cupcakes
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees.
- Line muffin cups with paper.
- In a large mixing bowl, beat shortening and sugar until light and fluffy.
- Add in eggs and vanilla, beat well.
- Sift together flour, cocoa, baking soda and salt.
- Add alternately with half and half cream OR milk (if using) to shortening mixture, beating well after each addition.
- Stir in mini chocolate chips.
- Fill muffin cups 3/4 full with batter.
- Bake for 20-25 minutes, or until cupcakes test done.
- remove from pans to wire rack and cool completely before icing.
COCONUT CUPCAKES
Provided by Ina Garten
Categories dessert
Time 1h25m
Yield Makes 18 to 20 large cupcakes
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer running on low, add the eggs one 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 three 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 cup 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. Frost with Cream Cheese Icing and sprinkle with the remaining coconut.
- In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
CREAM FILLED DEVIL'S FOOD CUPCAKES
Steps:
- Set rack in the middle of oven and preheat to 325 degrees F. Line a 12 slot muffin pan with large paper or foil cupcake liners.
- Sift the flour, cocoa, baking soda, baking powder and salt together 3 times. In the bowl of an electric mixer, beat the butter and sugar together at high speed for 15 seconds until combined. Add the eggs 1 at a time beating until each is incorporated. Continue beating until light and fluffy, about 6 minutes longer. With the mixer at its lowest speed, beat in 1/3 the flour mixture. Beat in the buttermilk and vanilla, then another third of the flour. Beat in the coffee and then the remaining flour. Fill the sections of the muffin tin 1/2 full and bake for 15 minutes or until the centers spring back when lightly pressed. Set pan on a rack to cool.
- Peanut Butter Buttercream Filling: Beat the butter and peanut butter at medium speed in a mixing bowl until blended. Reduce speed to low and gradually beat in the confectioners' sugar. Increase speed to high and beat for 3 to 5 minutes until smooth and fluffy. Fill a pastry bag fitted with a medium, plain tip with filling. Insert tip into each cooled cupcake and squeeze approximately 3 tablespoons of filling into each cupcake.
- Ganache Frosting: Place chocolate in a medium bowl. Bring the cream to a scald in a small saucepan. Pour cream over chocolate and let sit 1 minute, then whisk until smooth. Let sit for 10 minutes until thick, but still pourable. Dunk the top half of the cupcakes into the frosting to coat, then place on a rack and sprinkle with the chopped peanuts. Transfer to the refrigerator for 20 minutes to set.
FLOURLESS CHOCOLATE COCONUT CUPCAKES
Have a soft spot for Mounds candy bars? This simple flourless cupcake is made of shredded coconut and chocolate. It's great with my Vegan Chocolate Frosting (page 92) or without any frosting at all. Shredded coconut provides great fiber, and the dark chocolate is full of antioxidants.
Yield makes 8
Number Of Ingredients 5
Steps:
- Preheat the oven to 350°F. Line 8 muffin cups with paper liners.
- Place the chocolate chips in a food processor and pulse until it has the consistency of coarse sand. Add the coconut and pulse briefly until combined, about 10 seconds, then add the eggs, agave nectar, and salt and pulse until well combined, 10 to 15 seconds.
- Scoop 1/4 cup of batter into each prepared muffin cup.
- Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan for 1 hour, then frost and serve.
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