Choco-Coco Cupcakes Recipe

Name: Choco-Coco Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/3 cups all-purpose flour; 1 1/2 tablespoons all-purpose flour; 1 1/2 cups white sugar; 1 1/2 tablespoons white sugar; 1 teaspoon baking powder; 1 teaspoon salt; 1 cup vegetable oil; 3 eggs, beaten; 1/3 cup coconut milk; 1 1/3 cups dried shredded coconut; 1 teaspoon vanilla extract; Chocolate Ganache:; 6 1/4 ounces 85% dark chocolate, chopped; 1 cup heavy whipping cream

Servings: persons

2 1/3 cups all-purpose flour
1 1/2 tablespoons all-purpose flour
1 1/2 cups white sugar
1 1/2 tablespoons white sugar
1 teaspoon baking powder
1 teaspoon salt
1 cup vegetable oil
3 eggs, beaten
1/3 cup coconut milk
1 1/3 cups dried shredded coconut
1 teaspoon vanilla extract
Chocolate Ganache:
6 1/4 ounces 85% dark chocolate, chopped
1 cup heavy whipping cream

1
Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
2
Combine 2 1/3 cups plus 1 1/2 tablespoon flour, 1 1/2 cup plus 1 1/2 tablespoon white sugar, baking powder, and salt together in a large bowl.
3
Mix vegetable oil, eggs, and coconut milk together in another bowl. Pour over flour mixture; stir well to combine. Fold shredded coconut and vanilla extract into batter. Spoon batter into prepared muffin tin, filling each liner 2/3 of the way.
4
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes. Remove from oven and transfer to a wire rack until cooled completely.
5
Place chopped chocolate in a bowl.
6
Heat cream in a small saucepan over medium heat until edges are bubbling, about 5 minutes. Pour over chocolate in the bowl. Mix until ganache is smooth and shiny. Chill until firm, about 1 hour.
7
Remove ganache from the refrigerator. Beat with an electric mixer on medium speed until fluffy and slightly lightened in color, 3 to 5 minutes. Transfer to a piping bag fitted with a round tip.
8
Frost cooled cupcakes with whipped ganache.

1689

kcal

Calories

104

Fat

169

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 1/3 cups all-purpose flour, 1 1/2 tablespoons all-purpose flour, 1 1/2 cups white sugar, 1 1/2 tablespoons white sugar, and more.

Yes, Choco-Coco Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Choco-Coco Cupcakes

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