Best Chocolate Almond Cupcakes With Fluffy Coconut Frosting Recipes

COCONUT CUPCAKES

Coconut Cupcakes image

Provided by Ina Garten

Categories dessert

Time 2h5m

Yield 18 to 20 cupcakes

Number Of Ingredients 16

Ingredients

3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut
1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted

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.

RICH CHOCOLATE FROSTING

Rich Chocolate Frosting image

My husband, Doug, loved his chocolate groom's cake that was topped with this smooth, rich chocolate frosting and accented with chocolate-covered strawberries. -Amy Via, North Richland, Texas

Provided by Taste of Home

Categories Desserts

Time 15m

Yield about 8 cups.

Number Of Ingredients 5

Ingredients

2 cups butter, softened
9 cups confectioners' sugar, sifted
2-1/2 cups baking cocoa, sifted
1 teaspoon vanilla extract
1 to 1-1/2 cups whole milk

Steps:

In a large bowl, beat butter until creamy. Gradually beat in confectioners' sugar, cocoa and vanilla until smooth, about 3 minutes. Add enough milk until frosting reaches spreading consistency. Beat until light and fluffy, about 5 minutes.

Nutrition Facts : Calories 257 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 95mg sodium, Carbohydrate 38g carbohydrate (33g sugars, Fiber 1g fiber), Protein 2g protein.

COCONUT CUPCAKES WITH ALMOND CREAM FROSTING

Coconut Cupcakes with Almond Cream Frosting image

The complexity of this coconut cupcake recipe, with almond and vanilla enhancing the coconut flavor, makes for a very rich flavor.

Provided by Erin Brocklehurst

Categories Desserts Nut Dessert Recipes Almond Dessert Recipes

Time 1h

Yield 12

Number Of Ingredients 18

Ingredients

1 ½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup white sugar
¾ cup butter
3 eggs
½ teaspoon vanilla extract
½ teaspoon almond extract
½ teaspoon coconut extract
½ cup buttermilk
1 ⅓ cups sweetened flaked coconut
1 (8 ounce) package cream cheese, softened
¼ cup shortening (such as Crisco®)
2 ½ cups powdered sugar
½ teaspoon vanilla extract
½ teaspoon almond extract
½ cup sweetened flaked coconut

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
Combine flour, baking powder, baking soda, and salt in a bowl. Whisk to combine.
Beat sugar and butter together using an electric mixer in a large mixing bowl until creamy. Add eggs, one at a time, mixing well after each addition. Pour in vanilla extract, almond extract, and coconut extract; mix well. Add flour mixture alternately with buttermilk, mixing until incorporated. Fold in coconut.
Spoon batter into the prepared muffin cups, filling each 2/3 full.
Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 15 to 17 minutes. Remove from the oven and transfer to wire racks to cool completely, about 30 minutes.
Beat cream cheese and shortening together using an electric mixer in a mixing bowl until creamy. Slowly add powdered sugar, 1 cup at a time, until creamy. Mix in vanilla extract and almond extract.
Pipe frosting onto cooled cupcakes. Top each with shredded coconut.

Nutrition Facts : Calories 501.6 calories, Carbohydrate 61.7 g, Cholesterol 92.4 mg, Fat 26.8 g, Fiber 1.5 g, Protein 5.2 g, SaturatedFat 15.9 g, Sodium 290.9 mg, Sugar 47.1 g

COCONUT-ALMOND LAYER CAKE WITH CHOCOLATE FROSTING

Coconut-Almond Layer Cake with Chocolate Frosting image

Provided by Food Network Kitchen

Categories dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 18

Ingredients

2 sticks unsalted butter, at room temperature, plus more for the pans
2 cups cake flour, plus more for the pans
3/4 cup almond flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
4 large eggs
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon coconut extract
3/4 cup milk
8 ounces semisweet chocolate, finely chopped
2 sticks unsalted butter, at room temperature
3 1/2 cups confectioners' sugar
1/3 cup Dutch-process unsweetened cocoa powder
1/4 cup milk
2 tablespoons dark rum (optional)
1 teaspoon pure vanilla extract
Sweetened shredded coconut, for topping

Steps:

Make the cake: Preheat the oven to 325 degrees F. Butter two 9-inch round cake pans and line the bottoms with parchment paper. Butter the parchment and dust with cake flour, tapping out the excess; set aside.
Whisk the cake flour, almond flour, baking powder and salt in a separate large bowl; set aside. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Beat in the eggs, one at a time, until incorporated, scraping down the sides of the bowl as needed. Beat in the vanilla and coconut extracts. Reduce the mixer speed to low; beat in the flour mixture in three additions, alternating with the milk. Increase the speed to medium high and beat until just combined.
Divide the batter between the prepared pans. Bake until the cakes are golden brown and a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Transfer to a rack and let cool 10 minutes in the pans. Run a thin knife around the edges of the cakes and gently turn out onto the rack; remove the parchment and let cool completely.
Make the frosting: Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted and smooth; let cool slightly. Combine the butter, confectioners' sugar, melted chocolate, cocoa powder, milk, rum and vanilla in a food processor. Pulse until smooth.
Place 1 cake layer on a serving plate and spread with 1 cup frosting. Top with the second cake layer, then frost the top and side of the cake with the remaining frosting. Sprinkle the top with the coconut.