Best Coconut Chocolate Chip Cupcakes Recipes

COCONUT CHOCOLATE CHIP CUPCAKES

Coconut Chocolate Chip Cupcakes image

These chocolate chip cupcakes with a hint of coconut make a delicious treat.

Provided by So Delicious® Dairy Free

Categories Trusted Brands: Recipes and Tips So Delicious® Dairy Free

Time 35m

Yield 12

Number Of Ingredients 13

Ingredients

¾ cup gluten-free all purpose baking flour, like Bell® brand
¼ cup coconut flour
¾ teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
2 tablespoons chia seeds (mixed with water)*
⅔ cup water
1 ⅓ cups So Delicious® Dairy Free Vanilla Coconut Milk
½ cup coconut oil, warmed to liquefy
¼ cup agave nectar
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
½ cup mini chocolate chips

Steps:

Preheat the oven to 350 degrees.
Sift together the dry ingredients (GF flour through salt) and set aside.
Make the chia seed mixture and set aside.*
Mix all remaining liquid ingredients together (water through vanilla extract).
Pour the wet ingredients into the dry ingredients while stirring rapidly, and then add the chia seed mixture and chocolate chips.
Allow batter to rest for 15 minutes.
Place the cupcake liners into a muffin tin.
Scoop the batter into each of the liners.
Bake for 15 to 20 minutes.

Nutrition Facts : Calories 180.3 calories, Carbohydrate 17.8 g, Fat 12.7 g, Fiber 2.1 g, Protein 1.5 g, SaturatedFat 10.2 g, Sodium 186.9 mg, Sugar 9.3 g

COCONUT-CHOCOLATE CHIP CUPCAKES

Coconut-Chocolate Chip Cupcakes image

Provided by Susan Reid

Categories Cake Mixer Chocolate Dessert Bake Cream Cheese Coconut Birthday Whole Wheat Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free

Yield Makes 20

Number Of Ingredients 23

Ingredients

Cupcakes:
1 cup whole wheat pastry flour
1 cup unbleached all purpose flour
1/2 cup coconut milk powder (sifted, then measured)
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 3-ounce package cream cheese, room temperature
1 1/2 cups sugar
1/2 teaspoon vanilla extract
4 drops coconut flavoring or 3/4 teaspoon coconut extract
5 large eggs
2 tablespoons whole milk
1 3/4 cups bittersweet chocolate chips (10 to 11 ounces)
Frosting:
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup coconut milk powder (sifted, then measured)
1/4 teaspoon salt
1/2 teaspoon vanilla extract
3 drops coconut flavoring or 1/2 teaspoon coconut extract
4 to 5 cups powdered sugar (16 to 20 ounces)
4 tablespoons (or more) whole milk
Flaked sweetened coconut (optional)

Steps:

For cupcakes:
Preheat oven to 350°F. Line 20 standard (1/3-cup) muffin cups with paper liners. Sift first 5 ingredients into medium bowl. Using electric mixer, beat butter and cream cheese in large bowl until smooth. Gradually beat in sugar, then vanilla extract and coconut flavoring. Beat in dry ingredients (batter will be stiff). Add eggs 1 at a time, beating to blend after each addition. Beat in milk, then stir in chocolate chips. Spoon scant 1/3 cup batter into each paper liner. Bake cupcakes until tester inserted into centers comes out clean, about 22 minutes. Let cool 10 minutes, then turn cupcakes out of pan and cool on rack.
For frosting:
Using electric mixer, beat butter, coconut milk powder, and salt in large bowl until smooth. Beat in vanilla extract and coconut flavoring. Beat in enough powdered sugar, 1 cup at a time, to form very thick frosting. Beat in milk, 1 tablespoon at a time, until frosting is thin enough to spread.
Spread frosting on cupcakes. Sprinkle with flaked coconut, if desired. DO AHEAD: Can be made 1 day ahead. Store cupcakes airtight at room temperature.