Coconut-Chocolate Chip Cupcakes Cupcakes
From dtur616 14 years ago
- 22 minutes to make
- Serves 20
Home made from scratch decadent cupcakes for the chocolate chip, coconut lover.
Ingredients
- 1 cup whole wheat pastry flour shopping list
- 1 cup unbleached all purpose flour shopping list
- 1/2 cup coconut milk powder (sifted, then measured) shopping list
- 1 teaspoon baking powder shopping list
- 1/2 teaspoon salt shopping list
- 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature shopping list
- 1 3-ounce package cream cheese, room temperature shopping list
- 1 1/2 cups sugar shopping list
- 1/2 teaspoon vanilla extract shopping list
- 4 drops coconut flavoring or 3/4 teaspoon coconut extract shopping list
- 5 large eggs shopping list
- 2 tablespoons whole milk shopping list
- 1 3/4 cups bittersweet chocolate chips (10 to 11 ounces) shopping list
- Frosting: shopping list
- 1/2 cup (1 stick) unsalted butter, room temperature shopping list
- 1/2 cup coconut milk powder (sifted, then measured) shopping list
- 1/4 teaspoon salt shopping list
- 1/2 teaspoon vanilla extract shopping list
- 3 drops coconut flavoring or 1/2 teaspoon coconut extract shopping list
- 4 to 5 cups powdered sugar (16 to 20 ounces) shopping list
- 4 tablespoons (or more) whole milk shopping list
- Flaked sweetened coconut (optional) shopping list
- INGREDIENT TIP: shopping list
- coconut milk powder is simply evaporated unsweetened coconut milk. In these cupcakes, it adds subtle flavor and luscious texture. Look for it at specialty foods stores, Asian markets, and online at kingarthurflour.com and amazon.com. shopping list
How to make it
- 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.
People Who Like This Dish 2
- clbacon Birmingham, AL
- dtur616 Tulsa, OK
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