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Chocolate Coconut Cupcakes

March 21, 2011
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I’ve made these cupcakes many times for parties and guests and every time I do, there is not a single leftover cupcake to take home. So, I made them today. And besides sharing them with my kids and Mr P, they will all be for me.

*recipe adapted from Vegan Cupcakes Take Over the World

 

Ingredients:

1 c all-purpose flour

1/3 c cocoa powder

1 1/2 t baking powder

1/4 t salt

1/4 c coconut oil

1 c + 2 T coconut milk

3/4 c granulated sugar

1 1/2 t vanilla extract, divided

2 t coconut extract

1 c shredded coconut, divided

1/4 c nonhydrogenated shortening (I like Earth Balance)

1/4 c butter, softened

2 c confectioners sugar

1 1/2 t coffee extract

 

Instructions:

Preheat oven to 350 and line muffin pan with liners.

In a medium bowl, sift together the flour, cocoa, baking powder and salt.\

Melt the coconut oil in a small saucepan over very low heat. Once melted, turn the heat off and leave it in the pan, on the stove.

In a med/large bowl mix together 1 c of coconut milk, sugar, 1 t vanilla extract, and the coconut extract. Stir in the melted coconut oil. Add the flour mixture in 4 batches, mixing well after each addition. Mix until smooth and then  fold in the shredded coconut.

Fill the liners 2/3 of the way and bake for 24 – 26 min. Allow to cool completely.

While the cupcakes are baking, make the frosting and toasted coconut topping.

Frosting:

Beat the shortening and butter together until well combined and fluffy. Alternately add the sugar and coconut milk to the shortening mixture, beating well after each addition. Add the coffee extract and the remaining 1/2 t vanilla extract and beat until light and fluffy. Refrigerate until ready to use.

Toasted coconut:

Preheat a small frying pan over medium heat. Pour the coconut into the pan and stir constantly until it is honey brown. Turn the heat off and continue to stir for about 30 additional seconds. Pour onto a plate.

Assembling these little bits of heaven:

Frost a cupcake with the frosting. Dip the frosting side of the cupcake in the toasted coconut.

Share (at least one) and enjoy!

 

xo

 

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