Best 4 Chocolate Angel Cupcakes With Coconut Cream Frosting Recipes

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Indulge in a heavenly experience with our Chocolate Angel Cupcakes paired with a dreamy Coconut Cream Frosting. These divine cupcakes are crafted with a symphony of rich chocolate and fluffy vanilla, creating a perfect balance of flavors. The decadent chocolate cupcakes are moist and tender, while the coconut cream frosting adds a tropical twist with its light and fluffy texture. Each bite is an explosion of flavors that will transport you to a realm of pure bliss. And if you're seeking additional delightful treats, this article also features recipes for a luscious Chocolate Ganache, a creamy Vanilla Buttercream, and a zesty Lemon Cream Cheese Frosting. With so many delectable options, you'll have a hard time choosing just one!

Here are our top 4 tried and tested recipes!

CHOCOLATE-COCONUT ANGEL CUPCAKES



Chocolate-Coconut Angel Cupcakes image

My guests are never satisfied with just one of these, but that's OK because they are so light. The meringue-like tops make them different, and the chocolate and coconut make them memorable. -Bernice Janowski, Stevens Point, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 1-1/2 dozen.

Number Of Ingredients 10

6 large egg whites, room temperature
2/3 cup all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon baking powder
1-1/3 cups sugar, divided
1 teaspoon almond extract
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 cup sweetened shredded coconut
Confectioners' sugar, optional

Steps:

  • Place egg whites in a large bowl. Preheat oven to 350°. Line 18 muffin cups with cupcake liners. Sift together flour, cocoa, baking powder and 1 cup sugar twice., Add almond extract, cream of tartar and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time. Gently fold in coconut., Fill prepared cups two-thirds full. Bake until top appears dry, 30-35 minutes., Cool in pans 10 minutes before removing to wire racks; cool completely. If desired, dust with confectioners' sugar.

Nutrition Facts : Calories 110 calories, Fat 2g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 78mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

KEY LIME COCONUT CUPCAKES WITH WHITE CHOCOLATE FROSTING



Key Lime Coconut Cupcakes with White Chocolate Frosting image

Provided by Food Network

Categories     dessert

Time 2h10m

Yield 12 to 14 cupcakes

Number Of Ingredients 20

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
1 teaspoon pure vanilla extract
1 heaping teaspoon grated key lime zest
1 1/2 tablespoons key lime juice (bottled or freshly squeezed)
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup buttermilk
1 1/3 cups loosely packed sweetened coconut flakes (3.5 ounces)
5 ounces good quality white chocolate, chopped into small chucks
1/2 cup (1 stick) unsalted butter, room temperature
3 1/2 cups powdered sugar, sifted
Pinch salt
1/2 teaspoon pure vanilla extract
1 tablespoon key lime juice (bottled or freshly squeezed)
1/4 cup sour cream
Finely grated key lime zest, for garnish

Steps:

  • Preheat oven to 325 degrees F.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla extract, key lime zest and juice and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 5 parts total, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold the coconut into the cupcake batter.
  • Line a muffin pan with paper liners and fill each liner almost to the top with batter. A spring loaded 1/4 cup ice cream scoop works great for this and ensures the cupcakes are all the same size. Bake for 25 minutes or until the tops begin to brown and a toothpick comes out clean. Remove cupcakes from oven and allow to cool in the pan for 10 minutes and then transfer cupcakes to a baking rack to cool completely.
  • While the cupcakes are cooling you can make the frosting. In a small heat proof bowl set over a pot of simmering water, carefully and slowly melt the white chocolate. Remove from heat and let cool until just slightly warm. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter until light and fluffy. With the mixer on low, gradually add the powdered sugar until well combined. Add the salt, vanilla extract, key lime juice, and sour cream and mix until very smooth. Add the melted white chocolate and mix just until incorporated.
  • Frost the cupcakes and garnish with a bit of grated key lime zest. Enjoy!
  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

COCONUT CUPCAKES WITH COCONUT CREAM CHEESE FROSTING



Coconut Cupcakes with Coconut Cream Cheese Frosting image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 45m

Yield 2 dozen cupcakes

Number Of Ingredients 16

2 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon fine salt
2 1/2 sticks (10 ounces) unsalted butter, softened
2 cups granulated sugar
5 large eggs
1 1/2 teaspoons vanilla extract
1 teaspoon coconut extract
2/3 cup buttermilk
1 1/2 cups sweetened coconut flakes
1 cup sweetened coconut flakes, lightly toasted, for garnish
24 ounces cream cheese, softened
1 stick (4 ounces) unsalted butter, softened
2 teaspoons vanilla extract
4 cups confectioners' sugar

Steps:

  • For the cupcakes:
  • Preheat the oven to 350 F. Line two 12-cup standard muffin tins with cupcake liners.
  • In a medium bowl, whisk together the flour, baking powder, baking soda and salt, and set aside.
  • Using a handheld mixer, cream the butter and granulated sugar together until light and fluffy, about 4 minutes. Add the eggs one at a time until just combined. Add the vanilla and coconut extracts. Add the buttermilk and the dry ingredients, being careful not to over mix. Mix in the coconut.
  • Fill the cupcake liners two-thirds full with batter. Bake until golden brown and a toothpick inserted in the center comes out clean, about 25 minutes. Remove from the oven and let cool on wire racks before frosting. Keep the oven on.
  • For the frosting:
  • Using a handheld mixer, beat the cream cheese and butter together until light and smooth. Add the vanilla, and then slowly add the confectioners' sugar 1 cup at a time until thoroughly incorporated.
  • To assemble:
  • Frost the cupcakes generously with about 4 tablespoons of frosting. Garnish with the toasted coconut flakes.

CHOCOLATE ANGEL FOOD CUPCAKES



Chocolate Angel Food Cupcakes image

Once they taste these cupcakes, no one will believe that they are low in calories. Less than 50 calories a serving! Adopted from the RecipeZaar account.

Provided by Ducky

Categories     Dessert

Time 1h

Yield 12 cupcakes

Number Of Ingredients 10

1/3 cup sweetened cocoa powder
1/2 teaspoon vanilla extract
4 large egg whites
1 dash salt
1/3 cup granulated sugar
1/4 cup flour
2 teaspoons baking powder
vegetable oil cooking spray
1/2 cup whipped cream (optional)
12 tiny strawberries (optional)

Steps:

  • Heat oven to 350 degrees.
  • In small saucepan, stir cocoa and 1/3 cup water over low heat about 1 minute until mixture thickens and just begins to boil.
  • Remove from heat and stir in vanilla.
  • In large bowl, with electric mixer at high speed, beat egg whites and salt until soft peaks from when beaters are lifted.
  • Add sugar, 1 tbsp at a time, beating well after each addition until stiff peaks form when beaters are lifted.
  • Quickly add cocoa mixture and beat 20 seconds until just blended.
  • In a small bowl, combine flour and baking powder.
  • Fold into egg white mixture, one fourth at a time.
  • Spray 12 regular muffin cups with vegetable cooking spray.
  • Divide batter evenly between muffin cups.
  • Bake 10-15 minutes until cupcakes begin to pull away from sides of pan.
  • Remove from oven and cool on wire rack for 10 minutes.
  • Run a knife around edge of cupcakes to loosen.
  • Remove cupcakes and cool on wire rack.
  • Invert onto serving plate.
  • Garnish each with a little whipped cream and a strawberry, if desired.

Nutrition Facts : Calories 37.6, Sodium 91.8, Carbohydrate 7.8, Fiber 0.1, Sugar 5.7, Protein 1.5

Tips:

  • Use room temperature ingredients: This will help your cupcakes and frosting come together smoothly.
  • Do not overmix the batter: Overmixing can result in tough cupcakes. Mix just until the ingredients are combined.
  • Fill the cupcake liners only 2/3 full: This will prevent the cupcakes from overflowing.
  • Bake the cupcakes until a toothpick inserted into the center comes out clean: This will ensure that the cupcakes are cooked through.
  • Let the cupcakes cool completely before frosting them: This will help the frosting stay in place.
  • Make the frosting ahead of time: This will give the flavors time to meld.
  • Use a piping bag or a ziplock bag with the corner snipped off to frost the cupcakes: This will help you create a smooth, even frosting.
  • Decorate the cupcakes with your favorite toppings: Some popular options include chocolate chips, sprinkles, and coconut flakes.

Conclusion:

These chocolate angel cupcakes with coconut cream frosting are a delicious and easy-to-make treat that is perfect for any occasion. With their moist chocolatey cupcakes and fluffy coconut cream frosting, these cupcakes are sure to be a hit. Follow the tips above to ensure that your cupcakes turn out perfectly. Enjoy!

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