Chocolate, Coconut And Pecan Cupcakes – a delicious recipe with flour, all-purpose flour, brown sugar, coconut, pecans, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F. Lightly grease a 12-cup muffin pan.
2
Combine flour, sugar, coconut and pecans. Add butter, chocolate, eggs, sour cream and milk and mix until combined. Transfer to prepared pan and bake for 15-20 mins, or until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
3
Meanwhile, to make the buttercream, beat butter until creamy. Add powdered sugar, cocoa powder and milk and mix until combined. Spread over cooled cupcakes. Sprinkle with grated chocolate.
1043
kcal
Calories
65
g
Fat
106
g
Carbs
17
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 15 ingredients. The key ingredients include: 1 cup self-rising flour, sifted, 1/2 cup all-purpose flour, sifted, 1/2 cup brown sugar, 1/3 cup desiccated coconut, and more.
Yes, Chocolate, Coconut And Pecan 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.
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