Best Double Chocolate Coconut Cupcakes Recipes

DOUBLE DARK CHOCOLATE-COCONUT CUPCAKES

Double Dark Chocolate-Coconut Cupcakes image

A dark chocolate cupcake topped with chocolate-coconut frosting and a bonus mini cupcake. The real surprise? It's an egg-free, dairy-free vegan recipe.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h20m

Yield 12

Number Of Ingredients 16

Ingredients

1 1/2 cups Gold Medal™ all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup original- or vanilla-flavored soymilk
1/2 cup canola oil or vegetable oil
1 tablespoon cider vinegar
1 1/2 teaspoons vanilla
1/2 cup miniature vegan chocolate chips
1/2 cup vegan vegetable oil spread stick, softened
1/3 cup virgin unrefined coconut oil (solid, not melted)
1 teaspoon vanilla
2 to 4 teaspoons water
3 tablespoons unsweetened baking cocoa
3 cups sifted powdered sugar

Steps:

Heat oven to 350°F. Line 12 mini and 12 regular-size muffin cups with paper baking cups. In large bowl, using whisk, mix flour, granulated sugar, 1/2 cup cocoa, the baking soda and salt. In medium bowl, using whisk, mix soymilk, canola oil, vinegar and 1 1/2 teaspoons vanilla. Pour wet mixture into dry mixture; beat with whisk until well mixed. Stir in chocolate chips. Fill each mini muffin cup with 1 level measuring tablespoon batter. Divide remaining batter among regular-size muffin cups.
Bake mini cupcakes 12 to 16 minutes or until toothpick inserted in center comes out clean. Bake regular-size cupcakes 22 to 26 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
For frosting, in large bowl, beat margarine, coconut oil, 1 teaspoon vanilla and 2 teaspoons of the water with electric mixer on low speed until smooth. Beat in 3 tablespoons cocoa and the powdered sugar, 1 cup at a time. Gradually beat in just enough remaining water until smooth and spreadable.
To assemble cupcake stacks, remove paper baking cups. Pipe frosting on top of 1 regular-size cupcake. Top with 1 mini cupcake; frost top of mini cupcake. Repeat with remaining cupcakes and frosting. Garnish with chocolate curls and coconut, if desired.

Nutrition Facts : Calories 490, Carbohydrate 66 g, Cholesterol 0 mg, Fat 4 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 49 g, TransFat 0 g

DOUBLE-CHOCOLATE COCONUT CUPCAKES

Double-Chocolate Coconut Cupcakes image

Double-chocolate cupcakes? Yum! We thought chocolate frosting would be a bit much, so we used vanilla with toasted coconut instead.

Provided by My Food and Family

Categories Home

Time 1h30m

Yield 24 servings

Number Of Ingredients 5

Ingredients

1 pkg. (2-layer size) devil's food cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Fudge Flavor Instant Pudding
1-1/2 cups cold milk
1 container (16 oz.) ready-to-spread vanilla frosting
1 cup BAKER'S ANGEL FLAKE Coconut, toasted

Steps:

Heat oven to 350°F.
Prepare cake batter as directed on package. Pour batter into 24 paper-lined muffin cups. Bake 20 to 22 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.
Beat pudding mix and milk in bowl with whisk 2 min. Cut 1/2-inch round piece from top of each cupcake, cutting halfway down into cupcake. Place pudding in piping bag with plain tip. Gently remove 1/2-inch cake piece from center of each cupcake using small round cookie cutter; discard removed cake piece. Spoon pudding into holes in tops of cupcakes.
Spread each cupcake with frosting. Top with coconut.

Nutrition Facts : Calories 250, Fat 12 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 210 mg, Carbohydrate 34 g, Fiber 1 g, Sugar 26 g, Protein 2 g