CHOCOLATE COCONUT CUPCAKES

Perfectly moist chocolate coconut cupcakes with fluffy chocolate coconut buttercream frosting!
cakes
PREP TIME  :  20 mins

COOK TIME : 20 mins

 TOTAL TIME :40 mins
Author: Tiffany

 Recipe type: Dessert
INGREDIENTS
  • 1 box devil's food cake mix
  • 3 eggs
  • ? cup oil
  • ½ cup greek yogurt or sour cream
  • 1 teaspoon vanilla
  • 1 teaspoon coconut extract
  • 1 cup milk (I used fat free half and half)
  • frosting
  • ½ cup butter, softened
  • ? cup unsweetened cocoa powder
  • 1 teaspoon coconut extract (or more to taste)
  • 3-4 tablespoons heavy cream
  • 3-4 cups powdered sugar
  • ? cup toasted coconut flakes (optional)
INSTRUCTIONS:

 1-Preheat oven to 350 and place cupcake liners in muffin tins.

 2- Sift cake mix into a medium bowl and set aside. In a larger bowl mix together eggs, oil, greek yogurt (or sour cream), vanilla, coconut, and milk. Mix in cake mix until smooth. Fill each liner ¾ full. Bake 15-20 minutes until an inserted toothpick comes out clean.

 3- For the frosting, beat butter until very light and fluffy (about 2 minutes). Mix in cocoa powder, coconut, and 3 tablespoons heavy cream, mix until smooth. Mix in 3 cups powdered sugar. Add additional cream and/or powdered sugar until desired consistency is reached (*for piping you will want to double the frosting recipe and look for a slightly stiffer consistency). Sprinkle with toasted coconut flakes if desired. Store in airtight container at room temperature up to 3-4 days. Enjoy!
 by:lecremedelacrumb.com

Popular posts from this blog

Kittencal's Easy and Delicious Ranch-Parmesan Chicken

Image
  Prep 10 min     Cook 30 min     Ready 40 min Ingredients : 6 boneless chicken breast 1 cup dry bread crumbs, (even better, use panko breadcrumbs) 1⁄4 cup (up to 1/3) parmesan cheese 1 tsp seasoning salt 1⁄2 tsp (up to 1) black pepper, ground 1⁄2 tsp (up to 1) garlic powder 1 cup prepared ranch salad dressing, (use bottled salad dressing, you might need a bit more dressing) 1⁄4 cup butter, melted (no substitutes) Directions: 1-Set oven to 400° degrees (set oven rack to lowest position). 2-Lightly grease a 13 x 9-inch baking dish. 3-In a shallow bowl mix together the dry breadcrumbs with Parmesan cheese, seasoned salt, black pepper and garlic powder. 4-Dip the chicken into the ranch dressing to coat both sides (allow any excess to drip off). 5-Coat in the breadcrumb mixture. 6-Place in a single layer onto a greased baking sheet or line with non-stick foil (do NOT bake in a smaller baking dish or the b...
Keep reading

Fried Rice Restaurant Style

Image
Prep 15 min      Cook 30 min     Ready 45 min Ingredients : 2 cup enriched white rice 4 cup water 2⁄3 cup baby carrot, chopped 1⁄2 cup frozen green peas 2 tbsp vegetable oil 2 egg 1 soy sauce, to taste 1 sesame oil, to taste Directions: 1-In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. 2-In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain. 3-Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again. Recipe originally inspired by AllRecipes with 5-star rating and 644 reviews. by: kitchme.com Chicken and Bow Tie Pasta Potato& Sweet Pea Curry
Keep reading