Coconut-Chocolate Cupcakes

Makes 16
Prep 10 m
Bake 20 m



  1. 1 of 3 Heat oven to 350 degrees F. Line 16 standard muffin-pan cups with paper liners. In bowl, mix flour, cocoa powder, baking powder and salt.
  2. 2 of 3 In large bowl, with mixer on medium, beat butter and sugar until smooth, 2 minutes. Beat in eggs and vanilla. On low speed, beat in flour mixture and 1 cup cream of coconut until smooth; save remainder for step 3. Spoon level 1/4 cup batter into each muffin-pan cup.
  3. 3 of 3 Bake in 350 degrees F oven for 20 minutes, until wooden pick inserted in centers test clean. Remove cupcakes from pan; let cool on wire rack. In clean bowl, fold remaining cream of coconut into thawed topping. Use to frost cupcakes, 1 rounded tablespoon each. Top with coconut.


  1. 1 of 1 To toast coconut, spread on foil-lined baking sheet. Toast in 350 degrees F oven, 8 to 10 minutes, stirring once.
Nutrition Information for Coconut-Chocolate Cupcakes
Servings Per Recipe: 16
Per Serving: 12 g sat. fat, 2 g fiber, 138 mg sodium, 247 kcal cal., 4 g pro., 23 g carb., 16 g Fat, total, 50 mg chol.