Ingredients for Chocolate Coconut Cupcakes
- 1 ½ cups all-purpose flour
- Cocoa Powder
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup shortening
- 1 (13.5 oz) can full-fat coconut milk
- 1 ½ cups granulated sugar
- Vanilla Extract
- 1 teaspoon coconut extract
- Shredded Coconut
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How to Make Chocolate Coconut Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 2 teaspoons baking powder, and ½ teaspoon salt.
- In a small saucepan, melt ½ cup shortening over low heat. Set aside to cool slightly.
- In a large bowl, whisk together 1 (13.5 oz) can full-fat coconut milk, 1 ½ cups granulated sugar, 1 teaspoon vanilla extract, and 1 teaspoon coconut extract.
- Gradually whisk in the melted shortening until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in 1 cup toasted coconut flakes.
- Fill cupcake liners about ⅔ full.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
107g
Fat
31g
Carbs
12g
