Chocolate Cupcakes with Coconut Buttercream
Indulge in rich, moist chocolate cupcakes baked to create a melt-in-your-mouth experience.
Equipment
- mixing bowls
- electric hand mixer
Ingredients
- 13.25 oz store-bought chocolate cake mix (any kind)
- ½ cup vegetable oil
- 3 eggs
- 1 cup water
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 4½ Tbsp coconut cream
- 2 tsp coconut extract
- salt (pinch)
- ½ cup sweetened coconut flakes (toasted for garnish)
Instructions
- Mix together the dry cake mix with one cup of water, half a cup of vegetable oil, and three eggs, using an electric mixer. Blend together.
- Line muffin tins with paper muffin liners. Approximately 24 muffin cups.
- Preheat oven to 350ºF.
- Bake for 15–20 minutes.
- Check for doneness by lightly pressing the top center (it should spring back) or by inserting a toothpick into the middle (it should come out clean).
- While the cupcakes are cooling, make the coconut buttercream frosting.
- Add the butter, salt, coconut cream, and extract to a mixing bowl.
- Using an electric mixer at low speed, combine the ingredients.
- Gradually incorporate one cup of powdered sugar into the mixing bowl, adding one cup at a time. Blend thoroughly.
- Keep an eye on the consistency—your goal is to achieve a luscious, fluffy frosting thick enough to hold its shape, creating a texture that perfectly complements your baked goods.
- Let the cupcakes cool completely before frosting. Use toasted coconut flakes to garnish the cupcakes.
Nutrition
Calories: 279kcal | Carbohydrates: 33g | Protein: 2g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 144mg | Potassium: 78mg | Fiber: 1g | Sugar: 26g | Vitamin A: 267IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 1mg
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
