How To Make Chocolate-Frosted Golden Cupcakes with Coconut
Here’s another tropical-themed dessert for you. These golden cupcakes come with a decadent chocolate frosting and topped with sweetened shredded coconut.
Serves:
Ingredients
- 1cupall purpose flour
- 2tbspall purpose flour
- 2tbspcornstarch
- 1¼tspbaking powder
- 1tspsalt
- ¾cupgranulated sugar
- 2large eggs
- 1¼tsppure vanilla extract
- 4tbspunsalted butter
- ¼cupvegetable oil
- ½cupmilk
- 4ozbittersweet chocolate
- ½cupheavy cream
- 3tbspunsalted butter
- 1tbsplight corn syrup
- sweetened coconut,shredded
- mini nonpareil candies
Instructions
-
Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper or foil liners.
-
In a medium bowl, whisk the flour with cornstarch, baking powder, and salt.
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Using a handheld electric mixer in a large bowl, beat the sugar with the eggs and vanilla extract at medium-high speed until smooth and thickened slightly. Add the butter and oil and beat until incorporated, scraping the bottom and side of the bowl.
-
Add the dry ingredients and milk in three alternating batches, beating well between additions. Carefully pour the batter into the lined muffin tins, filling them about two-thirds full.
-
Bake the cupcakes in the center of the oven for 20 to 23 minutes, until springy and a toothpick or cake tester inserted in the center comes out clean.
-
Let the cupcakes cool slightly in the muffin tin, then transfer them to a wire rack to cool completely.
Frosting:
-
Put the chopped chocolate in a heatproof medium bowl.
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In a small saucepan, heat the cream with the butter, corn syrup, and salt until hot but not boiling. Immediately pour the mixture over the chocolate.
-
Let stand for 5 minutes, then whisk until smooth.
-
Let the frosting cool for about 30 minutes, whisking occasionally, until thick enough for dipping and glazing the cupcakes. For a frosting firm enough to spread, let stand for 1 hour.
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Frost the cooled cupcakes, top with the sweetened shredded coconut and mini nonpareil candies. Enjoy!
Nutrition
- Calories:Â 301.14kcal
- Fat:Â 19.13g
- Saturated Fat:Â 8.99g
- Trans Fat:Â 0.31g
- Monounsaturated Fat:Â 7.50g
- Polyunsaturated Fat:Â 1.51g
- Carbohydrates:Â 31.10g
- Fiber:Â 0.89g
- Sugar:Â 19.95g
- Protein:Â 3.25g
- Cholesterol:Â 63.41mg
- Sodium:Â 183.99mg
- Calcium:Â 65.17mg
- Potassium:Â 82.38mg
- Iron:Â 1.06mg
- Vitamin A: 115.43µg
- Vitamin C:Â 0.06mg
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