Best Mocha Coconut Frappuccino Cupcakes Recipes

MOCHA COCONUT FRAPPUCCINO CUPCAKES image

Number Of Ingredients 26

Cupcakes:
1 1/8 cups flour
1/4 cup dark cocoa powder
2 tbsp instant coffee powder
1 1/4 tsp baking soda
1/2 tsp salt
3/4 cup sugar
1 egg
2 tsp vanilla
3/4 cup coconut milk
1/2 cup butter, melted
2 tbsp sour cream
1/2 cup chocolate chips
Coconut Frosting:
2 sticks butter
3 2/3 cups powdered sugar
1 tbsp vanilla
1 tsp coconut extract (optional)
1-2 tbsp coconut milk
1/2 cup shredded, sweetened coconut
1/2 cup shredded, toasted coconut
Mocha Coconut Drizzle:
2/3 cup powered sugar
1 tsp instant coffee powder
2 tsp dark cocoa powder
1-2 tsp coconut milk

Steps:

Cupcakes: Preheat oven to 350. Whisk egg and sugar until smooth. Add milk, butter, and vanilla; mix. Mix dry ingredients together and add to wet mixture. Mix until smooth, then add sour cream. Fold in chocolate chips. Bake 15-18 minutes. Frosting: Cream butter until smooth and creamy. Add in powdered sugar slowly. Add extracts. Continue to beat for another 6 minutes. Add milk until desired consistency is reached. Fold in coconut and mix until just combined. Frost cupcakes, then sprinkle with toasted coconut. Drizzle: Combine dry ingredients, then add 1 tsp of milk. Really mix, as you want it to be glaze-y. Add more milk is too thick; more sugar if too thin.

Mocha Coconut Frappuccino Cupcakes image

Provided by @MakeItYours

Number Of Ingredients 15

makes 12 cupcakes
1 1/8 cups all purpose flour
1/4 cup dark cocoa powder
3 tablespoons instant coffee powder
1 1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup white sugar
1 egg
2 teaspoons vanilla extract
3/4 cup coconut milk
1/2 cup butter, melted
2 tablespoons sour cream
1/2 cup chocolate or cappuccino chips
Preheat oven to 350 degrees.
In a bowl, whisk egg and sugar until smooth and no lumps remain. Add milk, butter and vanilla, and mix until combined. Sift dry ingredients together and add to wet mixture. Mix until batter is smooth, then stir in sour cream. Fold in chocolate chips

Steps:

Coconut Frosting
sticks of butter, softened (1 cup)
2/3 cups powdered sugar + more if needed
tablespoon vanilla extract
teaspoon of coconut extract (if you don't have this, no big deal)
2 tablespoons of lite coconut milk
2 cup shredded, sweetened coconut
2 cup shredded coconut, toasted
Cream butter in the bowl of an electric mixture until completely smooth and creamy. With the mixer on low speed, add in powdered sugar slowly. Gradually increase mixer speed and add vanilla and coconut extracts, then beat for 2-3 minutes, scraping down sides and bottom of the bowl. Continue to whip for another 4-5 minutes, continuously scrapping. If frosting is too thick, add coconut milk 1 teaspoon at a time until desired consistency is reached If it's too thin, add powdered sugar gradually until it thickens. Fold in shredded coconut and mix until just combined. Frost cupcakes, then sprinkle toasted coconut on top.
Mocha Coconut Drizzle
3 cup powdered sugar
teaspoon instant coffee powder
teaspoons dark cocoa powder
2 teaspoons coconut milk
Combine dry ingredients in a bowl, then add in one teaspoon of coconut milk. Really mix to combine, as you want it to be glaze-like and easy to drizzle. If too thick, add a drop of coconut milk and stir again. If it accidentally gets too thin, just add a bit more powdered sugar and mix.