Chocolate Coconut Cupcakes
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Handle the Heat · by Tessa Arias★ 5.0 (13)

Chocolate Coconut Cupcakes

NUTRITION · PER SERVING50M COOK
CAL 25%·PRO 8%
CARBS 61G48% OF CAL
3G FIBER0G ADDED0G INTRINSIC5G OTHER53G TOTAL SUGAR
FAT 29G51% OF CAL
18G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender chocolate cupcakes with homemade coconut buttercream frosting and toasted coconut flakes. Rich and moist, perfect for Mounds bar lovers.

dessertamericanbaked goodvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 12
  • 5 ounces (142 grams) bittersweet chocolate, (finely chopped)
  • 1/3 cup (28 grams) Dutch-process cocoa
  • 1/2 cup boiling water
  • 3/4 cup (95 grams) all-purpose flour
  • 1/2 cup (100 grams) granulated sugar
  • 1/4 cup (50 grams) packed light brown sugar
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 1/2 cup full-fat canned coconut milk, (shaken well or whisked until somewhat smooth)
  • 1/4 cup melted virgin coconut oil
  • 2 large eggs plus one egg yolk, (at room temperature)
  • 2 teaspoons white vinegar
  • 1 teaspoon vanilla extract
  • 3 cups (375 grams) powdered sugar, (sifted)
  • 8 ounces (227 grams) unsalted butter, (at room temperature)
  • 1/4 teaspoon fine sea salt
  • 1/2 to 1 teaspoon coconut extract
  • 2 tablespoons full-fat canned coconut milk
  • 1 cup (85 grams) shredded sweetened coconut
PREP
30M
SODIUM
255MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.