Pwnage Cupcakes Recipe

Name: Pwnage Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CUPCAKES; all-purpose flour 1 3/4 cups; baking powder 1 1/2 teaspoons; salt 1/4 teaspoon; butter 1/2 cup (1 stick, room temperature); sugar 1 cup; vanilla extract 1 teaspoon; eggs 2 (room temperature); yogurt 1/2 cup plain or vanilla; coconut 1/2 cup sweetened shredded; dark chocolate (about) 2.5 oz. chopped; FROSTING; nutella 6 oz.; TOPPING; coconut (about) 5 oz.; dark chocolate (about ) 1 oz.

Servings: persons

CUPCAKES
all-purpose flour 1 3/4 cups
baking powder 1 1/2 teaspoons
salt 1/4 teaspoon
butter 1/2 cup (1 stick, room temperature)
sugar 1 cup
vanilla extract 1 teaspoon
eggs 2 (room temperature)
yogurt 1/2 cup plain or vanilla
coconut 1/2 cup sweetened shredded
dark chocolate (about) 2.5 oz. chopped
FROSTING
nutella 6 oz.
TOPPING
coconut (about) 5 oz.
dark chocolate (about ) 1 oz.

1
1. Preheat oven to 375 and put cupcake liners in pans
2
2. Chop chocolate (keep the topping and cupcake chocolate separate)
3
3. Mix flour, baking soda, and salt.
4
4. Beat the butter, sugar, and vanilla
5
5. Gradually mix flour mixture, chocolate (just the 2.5 oz.), and yogurt into sugar mixture.
6
6. Fill the cups.
7
7. Bake cupcakes for 20-25 minutes or until toothpick inserted into center of cupcakes come out clean.
8
8. Take out cupcakes and let cool for 20 minutes.
9
9. Frost cupcakes with nutella. (Yummmm)
10
10. Put rest of coconut and chocolate in a bowl.
11
11. Roll the frosted top of them in the coconut mix.
12
12. Enjoy

No nutrition data on file — estimate from the ingredient list.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: CUPCAKES, all-purpose flour 1 3/4 cups, baking powder 1 1/2 teaspoons, salt 1/4 teaspoon, and more.

Yes, Pwnage 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.

That's it — enjoy your meal!

Pwnage Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions