Coconut Nutella Cupcakes
Coconut Nutella Cupcakes might be just the American recipe you are searching for. This recipe serves 96 and costs 7 cents per serving. One portion of this dish contains around 1g of protein, 3g of fat, and a total of 51 calories. 471 person have tried and liked this recipe. This recipe from A Spicy Perspective requires flour, butter, eggs yolks, and egg whites. From preparation to the plate, this recipe takes roughly 37 minutes. It works well as a very reasonably priced hor d'oeuvre. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns an improvable spoonacular score of 3%. Similar recipes include Coconut Nutella Cupcakes, Coconut Banana 3-Milk Cupcakes with Nutella Buttercream, and Double Chocolate Coconut Cupcakes with Nutella Cream Cheese Frosting.
Servings: 96
Preparation duration: 15 minutes
Cooking duration: 22 minutes
Ingredients:
1 ¼ tsp. baking powder
2 sticks (1 cup) softened butter
1 cup shredded coconut, toasted
4 egg whites
5 eggs yolks
2 cups all-purpose flour
1 large or 2 small jars of Nutella
3/4 tsp. salt, divided
1 ½ cups sugar
1 cup unsweetened coconut milk
Equipment:
hand mixer
oven
muffin tray
ziploc bags
toothpicks
bowl
baking sheet
broiler
Cooking instruction summary:
Preheat the oven to 350 degrees F. Using an electric mixer, whip the egg whites and ¼ tsp. salt until firm. Set aside for later.Mix the first three dry ingredients and remaining salt in a bowl, set aside. With the mixer, cream the butter and sugar together until light and fluffy. Scrape the bowl and add the egg yolks one at a time, until they are all well blended.Then alternate adding the dry mixture and the coconut milk until the mixture is smooth. Scrape the bowl and mix again.Gently fold in the egg whites, taking care not to over work the batter.Line muffin tins with paper liners. Fill the liners 2/3 full and bake: 10-12 minutes for minis, and 18-22 minutes for regular cupcakes.Check the cupcakes to make sure a toothpick inserted into the center comes out clean. Then pop them out of the muffin tins immediately.Use a piping bag (or a plastic bag with the corner snipped off) pipe a dollop of Nutella in the center of each cupcake. It’s ok if they are still a little warm. It helps the Nutella spread over the top a bit.Spread one cup of coconut over a baking sheet. Place under the broiler for 1-2 minutes, until golden brown. DO NOT take your eyes off the coconut—it burns FAST!Sprinkle the cooled coconut over each cupcake.
Step by step:
1. Preheat the oven to 350 degrees F. Using an electric mixer, whip the egg whites and ¼ tsp. salt until firm. Set aside for later.
2. Mix the first three dry ingredients and remaining salt in a bowl, set aside. With the mixer, cream the butter and sugar together until light and fluffy. Scrape the bowl and add the egg yolks one at a time, until they are all well blended.Then alternate adding the dry mixture and the coconut milk until the mixture is smooth. Scrape the bowl and mix again.Gently fold in the egg whites, taking care not to over work the batter.Line muffin tins with paper liners. Fill the liners 2/3 full and bake: 10-12 minutes for minis, and 18-22 minutes for regular cupcakes.Check the cupcakes to make sure a toothpick inserted into the center comes out clean. Then pop them out of the muffin tins immediately.Use a piping bag (or a plastic bag with the corner snipped off) pipe a dollop of Nutella in the center of each cupcake. It’s ok if they are still a little warm. It helps the Nutella spread over the top a bit.
3. Spread one cup of coconut over a baking sheet.
4. Place under the broiler for 1-2 minutes, until golden brown. DO NOT take your eyes off the coconut—it burns FAST!Sprinkle the cooled coconut over each cupcake.
Nutrition Information:
covered percent of daily need
