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    You are in: Home / Baking / Chocolate Coconut Cupcakes Recipe
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    Chocolate Coconut Cupcakes

    Chocolate Coconut Cupcakes. Photo by Lalaloula

    1/2 Photos of Chocolate Coconut Cupcakes

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Wish I Could Cook's Note:

    This is the "Toasted Coconut Cupcakes" recipe from Vegan Cupcakes Take Over The World. I just made them and they are delicious! The recipe below uses shortening whereas the original recipe calls for coconut oil. If you want to use a full can of coconut milk, just double the recipe. Enjoy!

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    Ingredients:

    Serves: 12

    Yield:

    cupcakes

    Units: US | Metric

    Directions:

    1. 1
      Preheat over to 350 degrees.
    2. 2
      Mix together the flour, cocoa, baking powder and salt.
    3. 3
      Melt the shortening over low heat. (Once melted, turn the heat off, but leave on stove so it doesn't solidify.).
    4. 4
      In a separate bowl mix together coconut milk, sugar, vanilla and coconut extract. Stir in the melted shortening.
    5. 5
      Add the flour mixture in batches. Mix until smooth.
    6. 6
      Fold in the coconut.
    7. 7
      Fill cupcake liners 2/3 full.
    8. 8
      Bake for 25 minutes until a toothpick inserted into the center comes out clean.
    9. 9
      Cool on a wire rack.

    Ratings & Reviews:

    • on July 29, 2012

      55

      WOW, these muffins are great, great, great! So moist, fluffy and yummy! Mmmm, we could not get enough of them! I made them for my dad's bday and they were gone so fast! At first I thought that maybe 2 ts of extract was too much, because they smelt so very coconutty, but in the end it was perfect!
      I made a couple of changes due to what I had on hand: I used half whole spelt flour for the ap, a home-made coconut milk and only 1 ts shortening. Furthermore I reduced the sugar to 1/4 c as I felt that would be enough for our taste. The muffins came out great and I will certainly make them often again. THANK YOU SO MUCH for sharing this keeper, hon!
      Made and reviewed during Veggie Swap #48 August 2012.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 10, 2010

      55

      I seem to be working my way through all the recipes in VCTOTW. This is another great one! I didn't have shortening so I subbed 1/3 cup oil, which is a common amount in their other recipes. The cupcakes are really tasty, a little on the crumbly side though which I'm assuming is due to my sub. Topped with chocolate frosting, they're quite delicious. Thanks WICC!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 28, 2009

      55

      Delicious! Made as directed! Thanks, Wish I Could Cook! Made for Vegetarian Recipe Swap.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chocolate Coconut Cupcakes

    Serving Size: 1 (54 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 239.9
     
    Calories from Fat 90
    37%
    Total Fat 10.1 g
    15%
    Saturated Fat 6.3 g
    31%
    Cholesterol 0.0 mg
    0%
    Sodium 113.7 mg
    4%
    Total Carbohydrate 37.0 g
    12%
    Dietary Fiber 1.3 g
    5%
    Sugars 26.9 g
    107%
    Protein 1.9 g
    3%

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