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:

¾ cup shredded coconut

1 teaspoon coconut extract

1 pound (two 8-ounce packages) cream cheese at room temperature

1 1/2 pounds powdered sugar, sifted

1 cup strong coffee, cooled

3/4 pound (3 sticks) unsalted butter at room temperature

1 teaspoon vanilla extract

Equipment:

muffin tray

oven

baking sheet

hand mixer

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:

Quickview
286k Calories
1g Protein
18g Total Fat
29g Carbs
0% Health Score
Limit These
Calories
286k
14%

Fat
18g
29%

  Saturated Fat
11g
73%

Carbohydrates
29g
10%

  Sugar
28g
32%

Cholesterol
51mg
17%

Sodium
63mg
3%

Caffeine
3mg
1%

Get Enough Of These
Protein
1g
3%

Vitamin A
608IU
12%

Phosphorus
26mg
3%

Vitamin E
0.39mg
3%

Vitamin B2
0.04mg
2%

Calcium
22mg
2%

Manganese
0.04mg
2%

Vitamin D
0.33µg
2%

Vitamin B5
0.16mg
2%

Vitamin K
1µg
1%

Selenium
1µg
1%

Potassium
44mg
1%

Vitamin B12
0.07µg
1%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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