Coconut Chocolate Chip Cupcakes Food

COCONUT-FILLED CHOCOLATE CUPCAKES

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.

THE BEST CHOCOLATE COCONUT CUPCAKES

Steps:

• Preheat oven to 350º F.
• Place cupcake liners in muffin tin. Spray lightly with PAM cooking spray. *The cooking spray really helps the cupcakes not stick to the liners.
• Preheat the oven to 350 degrees (F). Line a 12-cup cupcake/muffin tin with cupcake liners and lightly spray the liners with non-stick spray (optional but it does help them peel right off).
• Melt the oil, butter,and chocolate together in the microwave, heating in 30 second increments, and stirring between increments each time. You can also melt the oil, butter, and chocolate over very low heat on the stove top, but I find the microwave to be much easier. Whisk mixture until completely smooth and set aside to cool.
• In a medium sized bowl combine the flour, baking soda, baking powder, cocoa powder, and salt; stir together until thoroughly combined; set aside.
• In a large bowl, whisk together the eggs, yolk, sugar and vanilla together; beat until smooth. Add the cooled oil/butter/chocolate mixture and whisk until smooth. Add half of the flour mixture, then half of the sour cream. Repeat the process until everything is added, and be sure to mix until JUST combined - then quickly stir in the hot coffee/water. It's important not to over mix, here! Just stir until evenly combined.
• Divide the batter among the 12 liners in your prepared pan. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
• In a small, deep heavy-bottom pot heat the heavy cream, sugar, and butter over medium-high until the sugar has completely melted; whisk well to combine.
• Whisk the cornstarch and vanilla into the cream mixture and bring to a boil.
• Continue cooking the mixture until thick, about 1 minute.
• Remove from the heat and stir in the coconut. Let the mixture cool completely before using.
• Beat butter with an electric mixer in a large bowl until smooth; add vanilla extract.
• Gradually add confectioners sugar to butter, beating until well blended. Don't worry if it looks dry!
• Add milk into butter mixture and beat until smooth.
• Fold half the coconut into the icing.
• Sprinkle remaining coconut over cupcakes.
• Once cupcakes are cooled, cut a small hole in the center of each cupcake. Place a tablespoon of filling in the center of each cupcake, then top with buttercream. Top each cupcake with toasted or untoasted coconut, and serve!

COCONUT CHOCOLATE CHIP CUPCAKES

Steps:

• Preheat the oven to 350 degrees.
• Sift together the dry ingredients (GF flour through salt) and set aside.
• Make the chia seed mixture and set aside.*
• Mix all remaining liquid ingredients together (water through vanilla extract).
• Pour the wet ingredients into the dry ingredients while stirring rapidly, and then add the chia seed mixture and chocolate chips.
• Allow batter to rest for 15 minutes.
• Place the cupcake liners into a muffin tin.
• Scoop the batter into each of the liners.
• Bake for 15 to 20 minutes.

COCONUT-CHOCOLATE CHIP CUPCAKES

Steps:

• For cupcakes:
• Preheat oven to 350°F. Line 20 standard (1/3-cup) muffin cups with paper liners. Sift first 5 ingredients into medium bowl. Using electric mixer, beat butter and cream cheese in large bowl until smooth. Gradually beat in sugar, then vanilla extract and coconut flavoring. Beat in dry ingredients (batter will be stiff). Add eggs 1 at a time, beating to blend after each addition. Beat in milk, then stir in chocolate chips. Spoon scant 1/3 cup batter into each paper liner. Bake cupcakes until tester inserted into centers comes out clean, about 22 minutes. Let cool 10 minutes, then turn cupcakes out of pan and cool on rack.
• For frosting:
• Using electric mixer, beat butter, coconut milk powder, and salt in large bowl until smooth. Beat in vanilla extract and coconut flavoring. Beat in enough powdered sugar, 1 cup at a time, to form very thick frosting. Beat in milk, 1 tablespoon at a time, until frosting is thin enough to spread.
• Spread frosting on cupcakes. Sprinkle with flaked coconut, if desired. DO AHEAD: Can be made 1 day ahead. Store cupcakes airtight at room temperature.

CHOCOLATE CHIP-COCONUT COOKIES

Steps:

• Beat the butter, brown sugar and granulated sugar with an electric mixer on medium speed in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
• Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the mini chocolate chips and coconut.
• Line 2 baking sheets with parchment paper. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange the balls about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
• Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
• Bake the cookies until they are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.

CHOCOCONUT CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Fold in chocolate chips and coconut. Drop by rounded spoonfuls onto cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

COCONUT CHOCOLATE CHIP GRANOLA BARS (GLUTEN-FREE, DAIRY-FREE)

Steps:

• Prep a rimmed baking sheet with a non-stick cooking spray(I prefer to use a misto which I just fill with oil). For this recipe you only need to spray half the pan.
• Add oil, honey, sugar and salt to a medium sized pot on the stove and warm over low to medium low heat until melted.
• While the ingredients on the stove are warming combine the rolled oats, coconut and cereal in a large bowl. Have chocolate chips ready.
• When the ingredients on the stove have melted stir together until the sugar is dissolved then increase the heat to medium or medium high heat and cook until 260℉. Once 260℉ remove from the heat and add the vanilla. The hot mixture will bubble up so stand back! Stir together then pour over the oat mixture.
• Stir together until everything is evenly coated then pour onto the prepared side of the baking pan. Spread out in 1/3 of the pan and sprinkle with chocolate chips as desired. Then take a soft spatula and firmly press down until the granola bars are tightly packed and smooth on top making sure they don't take up more than 1/3 of the baking sheet or they will be too thin.
• Place in the fridge and chill for 1 hour or until chilled all the way through. To remove from the pan simple turn upside down and press on the underside of the pan. The granola bars should come away easily. Cut into small granola bars and store in an airtight container in a cool, dry location.

CHOCOLATE COCONUT CUPCAKES

Steps:

• Preheat oven to 325F. Line two cupcake pans with 24 paper liners.
• In a medium heatproof bowl, add the chocolate and cocoa powder. Pour in hot coffee and whisk until smooth. Whisk in milk. Set aside.
• In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
• In a large mixing bowl, beat together the butter, brown sugar, and sugar until fluffy, about 3 minutes.
• Add the eggs, one at a time, then beat in the vanilla.
• Add the flour mixture in three parts, alternating with the chocolate mixture.
• Divide the batter into the paper liners and bake 18-20 minutes or until a toothpick comes out clean. Let cool for a few minutes then transfer the cupcakes to a wire rack to finish cooling.
• Meanwhile, make the filling: In a medium saucepan, whisk together the milk, sugar and flour until blended. Bring to a boil over medium heat and cook for about 5 minutes or until thickened and bubbly.
• Remove from the heat. Stir in 2 cups coconut, almonds, and vanilla. Cool until room temperature.
• For the frosting: In a small saucepan, whisk together the milk and flour. Bring to a boil over medium heat and cook for about 5 minutes or until thickened and bubbly. Remove from heat and allow it to cool until room temperature.
• In a large bowl on high speed, beat together the butter and sugar until light and fluffy, about 5 minutes. Add the milk mixture and coconut extract, beating on high speed until it is the texture of whipped cream.
• To assemble: Cut a hole out of each cupcake middle, being careful not to cut all the way through. Fill it with the coconut-almond mixture and top with some of the cake you just cut out. Frost to cover the hole and garnish with remaining 1/2 cup shredded coconut.

CHOCOLATE COCONUT CUPCAKES

Steps:

• In a medium heatproof bowl, add the chocolate and cocoa powder. Pour hot water over mixture. Cover and let stand for 5 minutes. Whisk mixture gently until thick and smooth, then set aside to cool completely.
• Meanwhile, preheat the oven to 350°F. Line a standard 12-cup muffin tin with liners.
• In a small bowl, whisk together the flour, sugar, brown sugar, salt, and baking soda.
• Whisk the coconut milk, coconut oil, eggs, egg yolk, vinegar, and vanilla into the cooled chocolate mixture until smooth. Stir in the flour mixture until smooth, being careful not to overmix.
• Using a spring-loaded scoop, divide the batter evenly among prepared muffin cups. Bake until cupcakes are set and firm to the touch, about 17 to 20 minutes.
• Let cupcakes cool in pan on a wire rack for 10 minutes before removing from pan to cool completely, about 1 hour. Cupcakes can be stored in an airtight container at room temperature for up to 1 day.
• In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Add the salt, coconut extract, and coconut milk and beat on medium for 1 minute, adding more cream if needed or more powdered sugar to thicken.
• Place the coconut in a medium skillet set over medium heat. Stirring constantly, toast until golden brown. Remove and let cool.
• Use an offset spatula to spread the frosting onto each cupcake. Sprinkle with the cooled toasted coconut. Serve or store for 1 day at room temperature or up to 2 days covered in the fridge.

CHOCOLATE-COCONUT ANGEL CUPCAKES

Steps:

• Place egg whites in a large bowl. Preheat oven to 350°. Line 18 muffin cups with cupcake liners. Sift together flour, cocoa, baking powder and 1 cup sugar twice., Add almond extract, cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time. Gently fold in coconut., Fill prepared cups two-thirds full. Bake until top appears dry, 30-35 minutes., Cool in pans 10 minutes before removing to wire racks; cool completely. If desired, dust with confectioners' sugar.

PALEO CHOCOLATE CHIP COOKIE CUPCAKES WITH FUDGE FROSTING

Steps:

• Line a 12 cup muffin/cupcake pan with liners and preheat your oven to 350 degrees
• In a large bowl, whisk together the egg and yolks, coconut sugar, coconut oil and vanilla
• In another bowl, combine the almond flour, coconut flour, tapioca, baking soda and salt.
• Add the dry mixture to the wet and mix well until fully combined and smooth, then stir in the mini chocolate chips. Fill the 12 cupcake liners equally with the cookie cupcake mixture and bake in the preheated oven for 13-15 minutes, until just set, being careful not to over bake**
• Remove from oven, transfer to wire racks and allow to cool completely before frosting.

PALEO + VEGAN SPOOKY MINI CHOCOLATE BANANA CUPCAKES WITH COCONUT CREAM

Steps:

• Preheat your oven to 325 degrees and rub a mini muffin tin with coconut oil. Set aside. Additionally, place a metal or glass bowl, along with the beaters of an electric hand mixer, into the freezer.
• In a large, microwave safe bowl, melt the peanut butter and the honey until the peanut butter just begins to turn smooth and runny, about 1 minute. Be careful not to cook the honey so it hardens.
• Scrape the melted peanut butter mixture into a small food processor (mine is 3 cups) and blend until well combined. Add in the mashed banana and vanilla extract and blend again until well combined, scraping the sides down as necessary.
• Add the coconut flour, cocoa powder, baking soda and salt into the food processor and blend until thick, creamy and well mixed. Make sure to really scrape the sides of the processor down to incorporate all the flour.
• Fill the cavities of the muffin tin 3/4 of the way fill and smooth the tops out. Bake until the cupcakes have risen, the edges are lightly golden and a toothpick inserted into the center of one comes out clean, about 18 minutes. Let cool completely in pan.
• To make the frosting:
• Take your chilled coconut milk out of the refrigerator and flip it upside down. Open it, and pour out the liquid on the top (save it for a smoothie later!).
• Spoon the chilled cream that is at the bottom of the can into the chilled bowl. Add in the honey and beat with an electric hand mixer on high speed, until light and fluffy.
• Pipe the coconut cream onto the TOTALLY cooled cupcakes and create a ghost face out of 3 chocolate chips on each cupcake.
• DEVOUR.

CHOCOLATE CHIP CUPCAKES

Steps:

• Preheat oven to 375°F.
• Cream margarine, sugars, and vanilla; beat in egg.
• Sift and stir in flour, baking powder, and salt.
• Spoon into 12 well-greased or paper-lined muffin cups.
• Bake for 10-12 minutes; remove from oven.
• For topping: combine in small bowl salt, egg, and brown sugar.
• Stir in chocolate chips, nuts, and vanilla.
• Spoon over hot cupcakes.
• Return to oven and bake for 12 minutes or until golden brown.
• Immediately remove from muffin pan and cool on a wire rack.

ORANGE & CHOCOLATE CHIP CUPCAKES

Steps:

• Pre-heat the oven to 200C/400F degrees.
• Whisk together the butter and sweetener.
• Whisk the eggs, coconut milk, orange juice and rind.
• Add the coconut flour, baking powder and salt, and whisk until there are no lumps and there is a smooth batter. Add a tablespoon of water if the mixture is a bit too stiff.
• Gently fold in the chocolate chips.
• Pour into cupcake cups or a greased muffin tray.
• Bake for 25-30 minutes and allow to cool.
• Eat and enjoy!

CHOCOLATE COCONUT CUPCAKES

Steps:

• In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
• Add milk, butter, and coconut extract.
• Beat on low speed until combined. Then beat on medium speed 2 minutes.
• Add egg and beat 2 minutes more.
• Pour mixture into prepared muffin tins (greased or lined with paper liners), filling each about half full.
• Bake at 350 degrees 25-30 minutes or until tops of cupcakes are set.
• Remove from oven and cool on a wire rack.
• Once cool, top with frosting and dust with powdered sugar.
• For frosting:
• In a medium mixing bowl, beat butter until light and fluffy.
• Add 2 cups powdered sugar and beat well.
• Slowly add in the milk and coconut extract.
• Slowly add in the remaining powdered sugar until you reach desired consistency (you may not use all of the powdered sugar).

COCONUT FLOUR CHOCOLATE CHIP CUPCAKES

Steps:

• Preheat oven to 350° F. Line a six-count cupcake pan with cupcake liners.
• In a large bowl, using a mixing machine, combine the egg whites, maple syrup and cream of tartar. Whip the egg whites until stiff peaks form.
• In a separate bowl, combine the egg yolks, coconut oil, vanilla, and salt until mixed. Add the sifted coconut flour and baking soda to the egg yolk mixture. Mix until smooth.
• With the mixer on, slowly add the egg yolk mixture to the whipped egg whites. Last, add the chocolate chips. Mix until well combined. Pour the batter into the cupcake pan, about half full.
• Bake for 15 to 20 minutes until the tops are firm to the touch and a toothpick comes out clean.

CHOCOLATE COCONUT CUPCAKES

Steps:

• 1. Preheat oven to 350 degrees and line pan with cupcake liners.
• 2. Sift cake mix into a small bowl and set aside.
• 3. In a large bowl, gently whisk oil, eggs, buttermilk, sour cream and vanilla extract.
• 4. Pour cake mix into wet ingredients and mix.
• 5. Fill cupcake liners 3/4 full and bake for 16-20 minutes, or until an inserted knife comes out clean.
• 6. Coconut Cream: Beat cream cheese and butter for 4 minutes. Add vanilla and coconut extract. Slowly add powdered sugar until you reach your desired consistency. Scrape down bowl as needed.
• 7. Pipe coconut cream on cooled cupcakes and roll in shredded coconut.

BANANA CHOCOLATE CHIP CUPCAKES

Steps:

• for Banana Chocolate Chip Cupcakes:.
• Preheat oven to 350 degrees. Line 2 standard (6 cup) muffin tins with paper liners; set aside.
• Combine the sugar, flour, baking soda, baking powder, cinnamon and salt in a bowl.
• In a separate bowl combine the eggs, melted butter (you can microwave it), vanilla and banana mash.
• Pour the wet mixture into the dry and stir ONLY until you can no longer see the dry ingredients.
• Gently mix in the chocolate chips.
• Drop batter into the 12 cups, filling each about 3/4 full.
• Bake cupcakes for 25 minutes (you'll know they're done if an inserted toothpick comes out clean).
• Remove cupcakes from tins and let cool for about 1 hour, preferably on a wire rack.
• for Buttercream Frosting:.
• Dice the butter.
• Using an electric mixer, mix together all ingredients until the mixture looks and feels like frosting, about 3 minutes.
• Use a butter knife to spread the frosting onto the cooled cupcakes. Decorate with additional banana slices, chocolate chips or coconut flakes.

EASY CHOCOLATE CHIP CUPCAKES

Steps:

• Preheat the oven to 190C/375F/Gas mark 5. Prepare your cupcake tray with the cases needed.
• Put the butter/margarine in with the caster sugar and use an electric whisk to beat until light and fluffy.
• Slowly whisk in the eggs a bit at a time so that they don't curdle. Once fully whisked add the vanilla essence.
• Sift the flour into the mixture and fold it using a spatula so as to get all of the flour mixed. Once consistent, add the chocolate chips and fold them in as well.
• Use two tea spoons to spoon the mixture into the cases until they're 3/4 full. Place in the oven for 15-20 minutes, check regularly with a cocktail stick (if they are undercooked the cocktail stick will come out with mixture on it). Once cupcakes are done place on a cooling rack until cool.
• Dust with icing sugar and enjoy!

VEGAN TAHINI CHOCOLATE CHIP CUPCAKES

Steps:

• preheat the oven to 350 degrees.
• mix the cupcake ingredients until a thick batter forms.
• fold in the chocolate chips and mix well. use a 1/4 cup scoop to evenly distribute the cupcakes into parchment muffin cups.
• bake at 350 degrees for 28 min. cool down completely and add frosting to then top. store in the fridge in an airtight container and enjoy!

VANILLA AND CHOCOLATE CHIP CUPCAKES

Steps:

• Gather the ingredients.
• Heat the oven to 375 F/190 C. Grease and flour cupcake tins or line them with paper liners.
• Using an electric mixer and a large bowl, beat together the butter and sugar until the mixture is light and creamy.
• Add the eggs one at a time, beating well after each addition.
• Stir in the vanilla.
• In a separate medium bowl, whisk together the flour, baking powder, and salt.
• While beating on low speed, add the flour mixture alternately with the milk to the creamed butter and sugar mixture, beating just until a smooth, thick batter forms. Do not overmix.
• Stir the chocolate into the batter now if you like, or add it after you have filled the cupcake liners.
• Spoon the batter into the prepared cupcake tin, filling a little more than half full.
• Bake the cupcakes until set and golden in color, approximately 20 to 25 minutes. The cupcakes are done when a toothpick inserted in the center comes out clean.
• Allow the cupcakes to cool in the pan for several minutes before transferring to a rack to cool completely.

COCONUT CHOCOLATE CHIP CUPCAKES WITH COCONUT CHOCOLATE GANACHE

Steps:

• Cupcake Procedure: 1. Preheat oven to 350 degrees. 2. Sift together the dry ingredients (GF flour through salt) set aside 3. Make the chia seed mixture and set aside. 4. Mix all remaining liquid ingredients together (water through vanilla extract). 5. Pour the wet ingredients into the dry ingredients while stirring rapidly, and then add the chia seed mixture and chocolate chips. 6. All batter to rest for 15 minutes. 7. Place the cupcake liners into a muffin tin. 8. Scoop the batter into each of the liners. 9. Bake for 15 to 20 minutes. Ganache Procedure: 1. Melt chocolate chips either in the microwave (which takes about 2 minutes) or on the stovetop. 2. Whisk the coconut culinary milk into the melted chocolate and then add vanilla and dash of salt. 3. Spread ganache on the cupcakes with spatula or place in a pastry bag and pipe onto cupcakes. 4. Let cupcakes and ganache cool.

KETO CHOCOLATE CHIP COOKIE CUPCAKES

Steps:

• 1. Combine the keto cake mix with 5 eggs and butter to create the cupcake batter. Combine the keto cookie mix with egg, egg white, vanilla and butter to make cookie dough. 2. Preheat the oven to 350 degreed F. Line a muffin tin with cupcake liners. Drop two tablespoons full of cake batter into each liner. 3. Roll tablespoon sized balls of cookie dough and drop them into the cake batter in each muffin tin. 4. Line a cookie sheet with parchment paper and use the remaining cookie dough to make chocolate chip cookies. Press tablespoon sized balls of dough into rounds and bake for 8-10 minutes. 5. Allow the cookies to cool and cut into halves. 6. Bake the cupcakes for 15-18 minutes or until a toothpick comes out clean. 7. Whip the butter, sweetener, cocoa and cream into a frosting. 8. Cover the cupcakes in frosting and top each one with half of a cookie.