Double-Dunk Chocolate-Coconut Cupcakes Recipe

Name: Double-Dunk Chocolate-Coconut Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: vegetable oil cooking spray; 1 ¼ cups cake flour; ¾ cup unsweetened cocoa; ¼ teaspoon baking powder; ¼ teaspoon salt; ½ cup unsalted butter; 1 ½ cups sugar; 3 large eggs; ½ cup buttermilk; ¾ cup hot coffee; 1 tablespoon unsalted butter; ½ cup cocoa; ¾ cup confectioners' sugar; 1 ½ cups unsweetened flaked coconut, toasted

Servings: persons

vegetable oil cooking spray
1 ¼ cups cake flour
¾ cup unsweetened cocoa
¼ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter
1 ½ cups sugar
3 large eggs
½ cup buttermilk
¾ cup hot coffee
1 tablespoon unsalted butter
½ cup cocoa
¾ cup confectioners' sugar
1 ½ cups unsweetened flaked coconut, toasted

1
Make the cake: Preheat oven to 350 degrees.
2
Lightly coat a 12-slot muffin tin with vegetable spray.
3
Into a large bowl, sift the flour, cocoa, baking powder, and salt together--three times.
4
In a mixing bowl, beat the butter and sugar at high speed for 15 seconds, until combined.
5
Add the eggs, one at a time, beating until each is incorporated.
6
Continue beating until light and fluffy, about 6 minutes.
7
With the mixer on low, beat in half of the flour mixture, then the buttermilk, and finally the other half of the flour mixture.
8
Fill the cups of the muffin tin 2/3 full with the batter.
9
Bake for 16 minutes or until the center springs back when lightly pressed and a cake tester comes out clean.
10
Set the pan on a rack to cool.
11
Make the frosting: In a large bowl, whisk together the coffee, butter, cocoa and confectioners' sugar.
12
Remove the cupcakes from the tin.
13
Dip them into the chocolate syrup to coat the sides thoroughly, then roll in the coconut.

1172

kcal

Calories

Fat

158

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: vegetable oil cooking spray, 1 ¼ cups cake flour, ¾ cup unsweetened cocoa, ¼ teaspoon baking powder, and more.

Yes, Double-Dunk Chocolate-Coconut 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.

Double-Dunk Chocolate-Coconut Cupcakes

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