Coconut-Chocolate Cupcakes

Coconut-Chocolate Cupcakes
Servings: 16 Prep 10 mins Bake 350°F 20 mins

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 15 ounce can cream of coconut
  • 1 1/2 cups frozen whipped topping, thawed
  • 1/2 cup sweetened flake coconut, toasted (see Note, below)

Make It

1. Heat oven to 350 degrees F. Line 16 standard muffin-pan cups with paper liners. In bowl, mix flour, cocoa powder, baking powder and salt.

2. In large bowl, with mixer on medium, beat butter and sugar until smooth, 2 minutes. Beat in eggs and vanilla. On low speed, beat in flour mixture and 1 cup cream of coconut until smooth; save remainder for step 3. Spoon level 1/4 cup batter into each muffin-pan cup.

3. Bake in 350 degrees F oven for 20 minutes, until wooden pick inserted in centers test clean. Remove cupcakes from pan; let cool on wire rack. In clean bowl, fold remaining cream of coconut into thawed topping. Use to frost cupcakes, 1 rounded tablespoon each. Top with coconut.

Note:

4. To toast coconut, spread on foil-lined baking sheet. Toast in 350 degrees F oven, 8 to 10 minutes, stirring once.

Nutrition Facts

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 247, Fat, total (g): 16, chol. (mg): 50, sat. fat (g): 12, carb. (g): 23, fiber (g): 2, pro. (g): 4, sodium (mg): 138, Percent Daily Values are based on a 2,000 calorie diet.