COCONUT-FILLED CHOCOLATE CUPCAKES
If you are nuts about chocolate and coconut, this is definitely the cupcake for you. The chocolate ganache is so tempting, you just might end up with a shortage of frosting!-LuAnn Klink, Frostburg, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 26 cupcakes.
Number Of Ingredients 22
Steps:
- For filling, place egg white and salt in a small bowl; let stand at room temperature for 30 minutes. Combine coconut and flour; set aside. Beat egg white on medium speed until soft peaks form. Gradually add sugar, beating on high until glossy peaks form and sugar is dissolved. Gradually fold in coconut mixture, about 1/4 cup at a time; set aside., In a large bowl, cream shortening and sugar until light and fluffy. Add eggs and vanilla; mix well. Combine the flour, cocoa, salt and baking soda; add to creamed mixture alternately with buttermilk and water. Fill paper-lined muffin cups half full. Drop filling by teaspoonfuls into center of each cupcake. Cover with 2 tablespoons batter., Bake at 350° for 18-22 minutes or until a toothpick inserted in the cake portion comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For glaze, in a small saucepan, combine the sugar and milk. Bring to a boil, stirring constantly. Remove from the heat; stir in shortening and chocolate chips until melted. Beat until thickened. Spread over cupcakes and garnish with toasted coconut and chocolate curls.
Nutrition Facts : Calories 298 calories, Fat 13g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 162mg sodium, Carbohydrate 45g carbohydrate (34g sugars, Fiber 1g fiber), Protein 3g protein.
TROPICAL COCONUT POKE CUPCAKES
Love coconut poke cake? Try our Tropical Coconut Poke Cupcakes for your next party! Watch our video to learn how to make these delicious cupcakes.
Provided by My Food and Family
Categories Recipes
Time 1h31m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Prepare cake batter and bake as directed on package for 24 cupcakes. Cool 10 min. (Do not remove cupcakes from pans.) Pierce tops with fork or skewer.
- Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min.
- Meanwhile, combine dry pudding mix, oranges, pineapple and marshmallows in large bowl. Gently stir in COOL WHIP. Refrigerate 30 min.
- Spread pudding mixture onto cupcakes; sprinkle with coconut.
Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 0 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
CHOCOLATE FUDGE PUDDING POKE CUPCAKES
Chocolate fudge pudding pokes give these yellow cupcakes their fudgy deliciousness. Top with white chocolate curls and prepare to wow the crowd.
Provided by My Food and Family
Categories Home
Time 2h47m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Prepare cake batter and bake as directed on package for 24 cupcakes. Immediately poke 4 or 5 deep holes in each cupcake at 1/2-inch intervals, using round handle of wooden spoon.
- Mix dry pudding mixes and sugar in medium saucepan; stir in milk and butter. Bring to full boil on medium heat, stirring constantly. Spoon over cupcakes.
- Refrigerate 2 hours. Gently stir cocoa powder into COOL WHIP; spread over cupcakes. Top with chocolate curls.
Nutrition Facts : Calories 190, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 210 mg, Carbohydrate 33 g, Fiber 1 g, Sugar 22 g, Protein 3 g
CHOCOLATE-COCONUT PUDDING POKE CUPCAKES
Surprise the family with a tasty treat with these Chocolate Coconut Pudding Poke Cupcakes. These pudding-filled cupcakes are great for get-togethers.
Provided by My Food and Family
Categories Home
Time 2h40m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Prepare cake batter as directed on package; stir in extract and chocolate morsels. Bake as directed on package for cupcakes. Immediately poke 4 or 5 deep holes in each cupcake at 1/2-inch intervals, using round handle of wooden spoon.
- Mix dry pudding mixes and sugar in medium saucepan. Gradually stir in milk until blended. Add butter. Bring to full boil on medium heat, stirring constantly. Pour over cupcakes; sprinkle with nuts.
- Refrigerate 2 hours.
Nutrition Facts : Calories 260, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
CHOCOLATE PUDDING CAKE WITH COCONUT ICE CREAM
It's hard to beat the combination of chocolate and coconut, as this irresistible dessert definitively proves. The intensely flavored pudding cake virtually disappears in your mouth, while the coconut ice cream provides a creamy and cool counterpoint. For good measure, an ethereal coconut emulsion is spooned about the plate. Finally, strips of crystallized ginger and slices of crispy toasted coquito nuts dropped on and around the cake offer whimsical textural notes. Decadent? Perhaps. Heavenly? By all means.
Provided by Food Network
Categories dessert
Time 3h45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the ice cream: Prepare an ice water bath. Bring the cream and coconut milk to a boil in a medium saucepan. Whisk together the egg yolks and sugar in a bowl; slowly pour in some of the hot cream to temper the yolks. Pour the eggs into the cream mixture and cook over medium-low heat, stirring constantly, for 2 to 3 minutes, or until the custard coats the back of a spoon and steam rises from the top. Strain the custard through a fine-mesh sieve into a clean bowl and cool over the ice water bath, stirring occasionally, until the custard is chilled. Process the custard in an ice cream machine. Fold in the toasted coconut and keep the ice cream frozen until ready to use.
- For the pudding cake: Preheat the oven to 350 degrees F. Line an 8-inch square pan with plastic wrap. Whisk together the flour, 3/4 cup of the brown sugar, 1/4 cup of the cocoa powder, and the baking powder. Fold in the cream and pour the batter into the plastic-lined pan. Mix the remaining 3/4 cup brown sugar and 1/4 cup cocoa powder together and sprinkle over the top of the batter. Bring the coconut water to a boil and pour over the cake batter. Place the cake pan in a large roasting pan; pour enough water into the roasting pan to come 1-inch up the side of the cake pan. Bake the cake in the water bath for 50 minutes. Cool the cake to room temperature and invert it onto a sheet pan. Carefully pull away the plastic wrap. There should be a gooey pudding-like substance on the bottom of the cake. Using a 4-inch diameter ring cutter, cut 4 portions from the cake. Clean the ring cutter before each cut.
- For the emulsion: Warm the coconut milk and sugar in a small saucepan. Just prior to use, froth with a handheld blender.
- Assembly: Place a piece of the pudding cake in the center of each plate. Spoon the frothy portion of the emulsion around the pudding cakes. Place a quenelle-shaped scoop of the ice cream next to the cake and sprinkle the toasted coconut, coquito nuts, and crystallized ginger over the ice cream and around the cake.
CHOCOLATE-VANILLA PUDDING POKE CUPCAKES
Get out the chocolate cake mix and vanilla pudding and get ready to thrill the home team with fun and yummy pudding poke cupcakes.
Provided by My Food and Family
Categories Home
Time 2h42m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Prepare cake batter and bake as directed on package for 24 cupcakes, stirring chopped chocolate into batter before spooning into prepared muffin cups. Immediately poke 4 or 5 deep holes in each cupcake at 1/2-inch intervals, using round handle of wooden spoon.
- Mix dry pudding mixes and sugar in medium saucepan; stir in milk and butter. Bring to full boil on medium heat, stirring constantly. Spoon over cupcakes.
- Refrigerate 2 hours. Remove from pans. Frost cupcakes with COOL WHIP.
Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 230 mg, Carbohydrate 31 g, Fiber 1 g, Sugar 22 g, Protein 3 g
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