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:

Quickview
51k Calories
0.66g Protein
3g Total Fat
5g Carbs
0% Health Score
Limit These
Calories
51k
3%

Fat
3g
5%

  Saturated Fat
2g
13%

Carbohydrates
5g
2%

  Sugar
3g
4%

Cholesterol
15mg
5%

Sodium
38mg
2%

Get Enough Of These
Protein
0.66g
1%

Selenium
1µg
3%

Manganese
0.05mg
3%

Folate
6µg
2%

Vitamin B1
0.02mg
2%

Phosphorus
15mg
2%

Vitamin B2
0.02mg
1%

Vitamin A
72IU
1%

Iron
0.22mg
1%

covered percent of daily need
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Food Trivia

Juicy Fruit and Wrigley’s Spearmint gums are more than 100 years old!

Food Joke

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