Coconut-Cream-Filled Cupcakes Recipe

Name: Coconut-Cream-Filled Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcakes; 1 1/2 cups all-purpose flour; 1 cup unsweetened cocoa powder; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup unsalted butter, softened; 2 tablespoons unsalted butter, softened; 1 1/2 cups granulated sugar; 3 eggs; 3/4 cup milk; FIlling and Frosting; 1/4 cup unsalted butter, softened; 1/4 cup shortening; 2 cups powdered sugar; 2 tablespoons milk; 1 tablespoon coconut extract; 1 (1 lb) container dark chocolate frosting

Servings: persons

Cupcakes
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 tablespoons unsalted butter, softened
1 1/2 cups granulated sugar
3 eggs
3/4 cup milk
FIlling and Frosting
1/4 cup unsalted butter, softened
1/4 cup shortening
2 cups powdered sugar
2 tablespoons milk
1 tablespoon coconut extract
1 (1 lb) container dark chocolate frosting

1
Cupcake: Heat oven to 350u00b0F Generously coat 18 indents in two cupcake pans with nonstick spray. in a bowl, whisk together flour, cocoa, baking powder and salt.
2
Beat butter and sugar in a large bowl on medium speed for 2 minutes, until fluffy. Add eggs, one at a time, beating well after each. On low speed, add flour mixture, alternating with milk, in two additions. Divide batter among indents, 1/3 cup each.
3
Bake at 350 F for 17 minutes or until toothpick inserted in centers comes out clean. Cool cupcakes in pan on rack for 10 minutes. Remove cupcakes to rack and let cool completely.
4
Filling and Frosting: Beat butter, shortening, powdered sugar and milk until smooth. Mix in coconut extract. Transfer cream filling to a pastry bag and fit with a small tip. Insert tip deep into cupcake and fill with cream until you can see top bulging. Spread cupcakes with prepared frosting and serve.

1572

kcal

Calories

Fat

202

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 17 ingredients. The key ingredients include: Cupcakes, 1 1/2 cups all-purpose flour, 1 cup unsweetened cocoa powder, 2 teaspoons baking powder, and more.

Yes, Coconut-Cream-Filled 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.

Coconut-Cream-Filled Cupcakes

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