Best 2 Chocolate Coconut Angel Cupcakes Recipes
Indulge in a delightful symphony of flavors with our Chocolate Coconut Angel Cupcakes, a heavenly creation that combines the richness of chocolate and the tropical allure of coconut. These ethereal cupcakes are not just a dessert; they are an experience that will transport your taste buds to paradise.
Whether you're a seasoned baker or a novice in the kitchen, our easy-to-follow recipes will guide you through each step of the baking process. From the moist and fluffy chocolate cupcakes to the luscious coconut frosting, each element of this recipe is carefully crafted to deliver a perfect balance of flavors and textures.
Along with the classic Chocolate Coconut Angel Cupcakes, we have curated a collection of enticing variations that will satisfy every palate. Dive into the decadent Chocolate Raspberry Angel Cupcakes, where the tangy sweetness of raspberries complements the chocolate and coconut flavors.
For those who prefer a nutty twist, the Chocolate Peanut Butter Angel Cupcakes are a match made in heaven. The creamy peanut butter frosting adds a layer of richness and depth that will leave you craving more.
If you're gluten-free, rejoice! Our Gluten-Free Chocolate Coconut Angel Cupcakes are just as light and fluffy as the original, ensuring that everyone can enjoy this delightful treat.
And for those who love a hint of spice, the Chocolate Chili Angel Cupcakes offer a unique and intriguing flavor combination that will surprise and delight your senses.
So, grab your apron, preheat your oven, and embark on a culinary journey that will leave you feeling blissful and satisfied. These Chocolate Coconut Angel Cupcakes are more than just a dessert; they are a moment of pure indulgence that will make you feel like you've touched a piece of heaven.
CHOCOLATE-COCONUT ANGEL CUPCAKES
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
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
CHOCOLATE ANGEL CUPCAKES WITH COCONUT CREAM FROSTING
Sweeten any meal with these fun, frosted chocolate cupcakes that take just minutes to make. The finger-licking flavor packs far fewer calories and fat than traditional desserts! -Mandy Rivers, Lexington, South Carolina
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- Prepare cake mix according to package directions for cupcakes, adding cocoa when mixing., Fill foil- or paper-lined muffin cups two-thirds full. Bake at 375° for 11-15 minutes or until cake springs back when lightly touched and cracks feel dry. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, combine the sour cream, confectioners' sugar and extract until smooth. Fold in whipped topping. Frost cupcakes. Sprinkle with coconut. Refrigerate leftovers.,
Nutrition Facts : Calories 142 calories, Fat 3g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 154mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
Tips:
- To make sure your cupcakes are perfectly cooked, insert a toothpick into the center. If it comes out clean, they're done. - If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using. - For a richer flavor, use dark chocolate instead of semi-sweet chocolate. - If you don't have sweetened condensed milk, you can make your own by simmering 1 cup of sugar and 1/2 cup of butter in a saucepan until the sugar has dissolved. Then, add 1 cup of milk and bring to a boil. Reduce heat to low and simmer for 30 minutes, or until the mixture has thickened. - To make sure your frosting is fluffy, beat it on high speed for at least 2 minutes. - For a fancier presentation, you can pipe the frosting onto the cupcakes using a pastry bag fitted with a star tip.Conclusion:
These chocolate coconut angel cupcakes are the perfect dessert for any occasion. They're easy to make, delicious, and sure to please everyone. So next time you're looking for a sweet treat, give these cupcakes a try. You won't be disappointed!
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