Chocolate And Coffee Cupcakes With Coconut Frosting
This delightful recipe combines the rich flavors of coffee and coconut in a scrumptious cupcake creation. With a moist and flavorful coffee-infused cake base and a creamy coconut frosting topped with toasted coconut flakes, these cupcakes are a true delight for the senses. The perfect treat for any coffee and coconut lover!
— Constant Cookbook
Ingredients
- 1 cup strong coffee, cooled
- 1 pound (two 8-ounce packages) cream cheese at room temperature
- 3/4 pound (3 sticks) unsalted butter at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 1/2 pounds powdered sugar, sifted
- ¾ cup shredded coconut
Instructions
- Before mixing cake batter, replace one cup of the water called for in the cake mix instructions with the coffee.
- Mix the cake batter according to package instructions. Pour batter into a cupcake pan and bake as directed; allow to cool.
- Toast the coconut in the oven. Preheat the oven to 350 degrees F. Spread the coconut onto a baking sheet, bake in the oven for 2 minutes, check and toss the coconut then bake another 2 minutes or until all the coconut is slightly toasted.
- To make the frosting, use a stand or hand mixer to cream together the cream cheese, butter, vanilla and coconut extracts. For this, medium-low speed is best; beat for about 2 minutes.
- Slowly add the powdered sugar while the mixer is on low and mix until smooth.
- Frost the cupcakes and sprinkle with the toasted coconut.
Cook Time
30M
Prep Time
PT20M
Yield
Yields 24 cupcakes
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