Best 2 Chocolate Coconut Angel Cupcakes Recipes
Chocolate coconut angel cupcakes are fluffy, moist, and sweet, with the perfect balance between the flavors of chocolate and coconut. Their unique texture is due to the addition of whipped egg whites, creating a light and airy texture, while the cocoa powder and coconut flakes add richness and a hint of sweetness. These cupcakes are perfect for any special occasion or simply to enjoy as a sweet treat.
Let's cook with our recipes!
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:
- Use room temperature ingredients for a smoother batter.
- Cream the butter and sugar together until light and fluffy for a more airy cupcake.
- Add the eggs one at a time, beating well after each addition.
- Sift the flour and cocoa powder together to avoid lumps.
- Do not overmix the batter, as this can result in a tough cupcake.
- Fill the cupcake liners only 2/3 full to prevent them from overflowing.
- Bake the cupcakes in a preheated oven to ensure even baking.
- Allow the cupcakes to cool completely before frosting them.
- Use a piping bag to create a swirl design with the frosting.
- Garnish the cupcakes with shredded coconut or chocolate shavings for a festive touch.
Conclusion:
Chocolate Coconut Angel Cupcakes are a delightful treat that is perfect for any occasion. These cupcakes are light, fluffy, and full of chocolate and coconut flavor. The creamy frosting and shredded coconut topping add the perfect finishing touch. Whether you are a seasoned baker or a beginner, these cupcakes are sure to impress your friends and family. So, grab your ingredients and get ready to bake a batch of these delicious cupcakes today!
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