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Ingredients

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Directions

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

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  • 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.

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  • Bake in 350°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:
  • To toast coconut, spread on foil-lined baking sheet. Toast in 350°F oven, 8 to 10 minutes, stirring once.

Nutrition Facts

247 calories; 16 g total fat; 12 g saturated fat; 50 mg cholesterol; 138 mg sodium. 23 g carbohydrates; 2 g fiber; 4 g protein;

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