Chocolate Coffee Cupcakes with Coconut Frosting

Chocolate Coffee Cupcakes with Coconut Frosting is a gluten free recipe with 24 servings. For 46 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. One serving contains 287 calories, 1g of protein, and 19g of fat. This recipe from Steamy Kitchen has 182 fans. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes approximately 50 minutes. Head to the store and pick up coconut, powdered sugar, unsalted butter, and a few other things to make it today. Plenty of people really liked this hor d'oeuvre. All things considered, we decided this recipe deserves a spoonacular score of 3%. This score is very bad (but still fixable). Try Chocolate Coffee Cupcakes With Coconut Frosting, Chocolate coffee cupcakes with coffee buttercream frosting, and Chocolate Coffee Cupcakes with Coffee Frosting for similar recipes.

Servings: 24

Preparation duration: 20 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Before mixing cake batter, replace one cup of the water called for in the cake mix instructions with the coffee. Mix the cake batter according to package instructions. Pour batter into a cupcake pan and bake as directed; allow to cool.Toast the coconut in the oven. Preheat the oven to 350 degrees F. Spread the coconut onto a baking sheet, bake in the oven for 2 minutes, check and toss the coconut then bake another 2 minutes or until all the coconut is slightly toasted.To make the frosting, use a stand or hand mixer to cream together the cream cheese, butter, vanilla and coconut extracts. For this, medium-low speed is best; beat for about 2 minutes.Slowly add the powdered sugar while the mixer is on low and mix until smooth.Frost the cupcakes and sprinkle with the toasted coconut.

 

Step by step:

1. Before mixing cake batter, replace one cup of the water called for in the cake mix instructions with the coffee.

2. Mix the cake batter according to package instructions.

3. Pour batter into a cupcake pan and bake as directed; allow to cool.Toast the coconut in the oven. Preheat the oven to 350 degrees F.

4. Spread the coconut onto a baking sheet, bake in the oven for 2 minutes, check and toss the coconut then bake another 2 minutes or until all the coconut is slightly toasted.To make the frosting, use a stand or hand mixer to cream together the cream cheese, butter, vanilla and coconut extracts. For this, medium-low speed is best; beat for about 2 minutes.Slowly add the powdered sugar while the mixer is on low and mix until smooth.Frost the cupcakes and sprinkle with the toasted coconut.

Nutrition Information:

covered percent of daily need