How to Prepare Delicious Chocolate mint coconut cup cakes

Chocolate mint coconut cup cakes. Combine the coconut milk and egg whites and whisk together. Put the flour, sugar, baking powder. Chocolate Mint Cupcakes are a refreshing dessert perfect for winter holidays and any other occasion.

Slowly blend in the powdered sugar, cup by cup until well-combined. Mix in the light coconut milk. If your buttercream is too thick, add another teaspoon milk at a time. You can have Chocolate mint coconut cup cakes using 11 ingredients and 6 steps. Here is how you cook that.

Ingredients of Chocolate mint coconut cup cakes

1. Prepare 1 cup (150 g) of Exe self-rising flour.
2. You need 1/2 cup (75 g) of plain flour.
3. You need 1/3 cup (35 g) of cocoa powder.
4. Prepare 3/4 cup (140 g) of sugar (165g of youve got a sweet tooth).
5. It's 185 g of margarine or softened butter.
6. You need 3 of eggs.
7. You need 1/2 cup (125 ml) of milk.
8. Prepare 1/4 tsp of pepper mint flavor.
9. You need of Topping.
10. It's of Cooking chocolate dark.
11. You need 1/2 cup of dessicated coconut (Naturalli from Healthy U).

Homemade chocolate cupcake recipe with easy mint chocolate chip buttercream frosting. The bed for my mint chocolate frosting is a homemade chocolate cupcake. Prior to this chocolate cupcake recipe, I've made dozens of dense brownie cupcakes. Easy Chocolate Coconut Cupcakes are ultra tender and moist chocolate cupcakes topped with homemade coconut buttercream Taste: Chocolate and coconut is such a fantastic combo!

Chocolate mint coconut cup cakes step by step

1. Sift dry flours and cocoa into medium large bowl. If using electric mixer, add remaining ingredients: beat on low speed until combined, increase speed to medium: beat until mixture is smooth and paler in colour.
2. Line a 12-hole muffin/ cupcake tray.
3. If using wooden spoon or hand whisk, beat eggs, set aside. Cream margarine and sugar until the color moves from bright yellow to pale yellow. Add in the eggs and peppermint, mix, Pour in dry ingredients, mix gently, to keep the air in, until smooth..
4. Drop 1/4 cup mixture into paper cases in the lined tray. Bake for about 20 minutes.
5. Stand cakes 5 minutes before removing, place on wire rack to cool..
6. Melt chocolate in a non- reactive bowl placed in a Sufuria of hot water. Did the cupcakes one at a time so that the top is covered in melted chocolate, then dip in the dessicated coconut so that the coconut sticks to the melted chocolate, set aside. The chocolate drys up quickly and your cupcakes are ready to serve..

Texture: The cupcakes are crazy tender, moist, and rich while the. Fluffy chocolate cupcakes topped with creamy mint frosting and a choc mint cookie. Tropical coconut and fresh blackberries come together beautifully in these light and dreamy cupcakes with sweet cream cheese frosting. Mint Chocolate Cupcakes - Everyday Annie. I wish I had some rave review or anecdote to make Moist chocolate cake topped with whipped mint buttercream make these Chocolate Chip Mint The coconut cake is moist and flavorful, and just wait until you sink your teeth into that incredible coconut.