Coconut And Banana Cupcakes With Chocolate Sauce Recipe

Name: Coconut And Banana Cupcakes With Chocolate Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup coconut milk; 2 None bananas, peeled and diced; 2 cups flour; 3 tsp baking powder; 1 1/4 cup sugar; 3 tsp vanilla extract; 1/2 cup + 2 tbsp shredded coconut; 5 tbsp butter, melted; 2 None eggs; 1/3 cup cocoa powder; 2 cups whipping cream

Servings: persons

2/3 cup coconut milk
2 None bananas, peeled and diced
2 cups flour
3 tsp baking powder
1 1/4 cup sugar
3 tsp vanilla extract
1/2 cup + 2 tbsp shredded coconut
5 tbsp butter, melted
2 None eggs
1/3 cup cocoa powder
2 cups whipping cream

1
Preheat the oven to 400u00b0F. Grease a 12-cup cupcake pan and sprinkle with flour.
2
For the batter, puree the coconut milk and half the banana in a blender. Mix together the flour, baking powder, 3/4 cup sugar, 1 tsp vanilla extract, 1/2 cup coconut and a pinch of salt. Gradually beat in the butter and eggs. Using a wooden spoon, slowly stir in the banana and coconut puree so the ingredients are just mixed. Fold in the remaining banana. Spoon evenly into the cupcake pan and bake for 20-25 mins, until a skewer comes out clean. Cool for 5 mins in the pan, then turn out onto a wire rack and cool completely.
3
Meanwhile, for the chocolate sauce, bring the remaining sugar, 1/2 cup water and a pinch of salt to a boil in a saucepan. Whisk in the cocoa powder and simmer for 3 mins, stirring. Remove from the heat, pour into a bowl and allow to cool.
4
To make the frosting, whip the cream until it forms stiff peaks, gradually adding 2 tsp vanilla extract. Stir in 2 tbsp coconut. Spoon into a piping bag fitted with a large, plain nozzle. Pipe a large swirl on top of each cupcake. Stir the chocolate sauce again and drizzle on top of the frosting. Chill until ready to serve.

1168

kcal

Calories

Fat

132

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 11 ingredients. The key ingredients include: 2/3 cup coconut milk, 2 None bananas, peeled and diced, 2 cups flour, 3 tsp baking powder, and more.

Yes, Coconut And Banana Cupcakes With Chocolate Sauce 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.

Coconut And Banana Cupcakes With Chocolate Sauce

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