Best Chocolate Angel Cupcakes With Coconut Cream Frosting Recipes

CHOCOLATE-COCONUT ANGEL CUPCAKES

CHOCOLATE-COCONUT ANGEL CUPCAKES image

Here is another bookmarked page in one my mom's old cookbooks. It does look interesting, looks like a souffle of some sort and light.

Provided by Jo Anne Sugimoto

Number Of Ingredients 9

Ingredients

6 egg whites
1 1/3 c sugar, divided
2/3 c all purpose flour
1/4 c cocoa
1/2 tsp baking powder
1 tsp almond extract
1/2 tsp cream of tartar
1/4 tsp salt
1 c flaked coconut

Steps:

1. In a large bowl, place the egg whites and let stand at room temperature for 30 minutes.
2. In a medium bowl, combine 1 cup of sugar, flour, cocoa and baking powder. Sift together twice and set aside.
3. Add the almond extract, cream of tartar and salt to the egg whites, using an electric mixer on medium speed, mix until soft peaks form.
4. Gradually add the remaining sugar, about 2 Tbsp. at a time, beating on high speed until stiff glossy peaks form.
5. Slowly fold in cocoa mixture, about 1/2 cup at a time, then gently fold in the coconut.
6. Fill paper-lined muffin tin to 2/3 full.
7. Bake at 350 degrees for 30 to 35 minutes or until golden brown and top appears dry.
8. Remove from oven and let cool for 10 minutes before removing the cupcakes from the pan.

COCONUT DREAM CUPCAKES

Coconut Dream Cupcakes image

My daughter, Elizabeth, came up with this incredible recipe. The cream cheese in the middle is a fun surprise when someone takes their first bite. -Julie Flournoy, Laurelville, OH

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 1-1/2 dozen.

Number Of Ingredients 18

Ingredients

6 ounces cream cheese, softened
1-1/3 cups sugar, divided
1/4 teaspoon coconut extract
6 tablespoons butter, softened
2 large eggs, room temperature
1 teaspoon clear vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup 2% milk
FROSTING:
12 ounces cream cheese, softened
6 tablespoons butter, softened
1 tablespoon water
2 teaspoons clear vanilla extract
1-1/2 cups confectioners' sugar
1 cup sweetened shredded coconut

Steps:

Preheat oven to 350°. Line 18 muffin cups with paper liners. In a small bowl, beat cream cheese, 1/3 cup sugar and coconut extract until smooth., In a large bowl, cream butter and remaining sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk, beating well after each addition., Spoon 1 rounded tablespoon of batter into each prepared cup. Drop cream cheese mixture by scant tablespoonfuls into center of each cupcake. Cover with remaining batter, about 1 scant tablespoon each., Bake 16-20 minutes or until a toothpick inserted in the cake portion comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese, butter, water and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Frost cupcakes; sprinkle with coconut. Refrigerate leftovers.

Nutrition Facts : Calories 355 calories, Fat 20g fat (12g saturated fat), Cholesterol 73mg cholesterol, Sodium 232mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

COCONUT ANGEL CUPCAKES WITH COCONUT FROSTING

Coconut Angel Cupcakes With Coconut Frosting image

These recipe is made on a food processor, make certain to process 1-1/2 cups sugar to a fine powder before starting this recipe. You can also add in food colouring to tint the frosting to pastel shades if desired. IMPORTANT: remember to refrigerate and chill the coconut milk overnight or for a couple of days to thicken to a consistency of solid fat, then shake the can before using in this recipe. This can be baked in mini muffin tins also (makes about 24) remember to reduce baking time.

Provided by Kittencalrecipezazz

Categories Dessert

Time 30m

Yield 16-18 cupcakes

Number Of Ingredients 17

Ingredients

3/4 cup butter
1 1/2 cups white sugar
2 large eggs
1 teaspoon vanilla
1 1/2 teaspoons coconut extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
3/8 teaspoon salt
3/4 cup soft shredded coconut
3/4 cup cold coconut milk
1/2 cup butter, softened
3 -4 cups confectioners' sugar
4 -7 tablespoons whipping cream (unwhipped) or 4 -7 tablespoons half-and-half cream
1 -2 teaspoon coconut extract
1 teaspoon vanilla (optional)
flaked coconut (to garnish)

Steps:

Set oven to 400°F (will reduce the temperature later).
Set oven rack to second-lowest position.
Spray the top of the muffin tins with non-stick spray, then line 16-18 tins with paper muffin liners.
In a food processor, grind the 1-1/2 cups sugar to make a fine consistency.
Add in the butter and process to blend the sugar and the butter well.
Add in eggs and extracts; blend well.
In a small bowl, combine flour, baking powder, baking soda and salt.
Add to the creamed mixture and blend/pulse until combined.
Add in the COLD coconut milk; blend well.
Fold in the shredded coconut.
With an ice cream scoop, divide the batter into prepared tins.
Immediately REDUCE oven temperature to 350°F.
Bake until muffins spring back when touched (about 20-25 minutes).
Cool completely and frost, then garnish with coconut shreds on top of the frosting.
To make the frosting: mix all ingredients adjusting the amount of confections sugar and whipping cream or half and half cream to achieve desired texture.