Coconut Choco-Chip Cupcakes | How to make Coconut Choco-Chip Cupcakes

By Aparna Prakash  |  26th May 2016  |  
0 reviews Rate It!
  • Coconut Choco-Chip Cupcakes, How to make Coconut Choco-Chip Cupcakes
Coconut Choco-Chip Cupcakesby Aparna Prakash
  • Prep Time

    30

    mins
  • Cook Time

    25

    mins
  • Serves

    10

    People

123

0





About Coconut Choco-Chip Cupcakes

Absolutely delicious little cupcakes with the flavors of chocolate and coconut.

Coconut Choco-Chip Cupcakes, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Coconut Choco-Chip Cupcakes is just mouth-watering. This amazing recipe is provided by Aparna Prakash. Be it kids or adults, no one can resist this delicious dish. How to make Coconut Choco-Chip Cupcakes is a question which arises in people's mind quite often. So, this simple step by step Coconut Choco-Chip Cupcakes recipe by Aparna Prakash. Coconut Choco-Chip Cupcakes can even be tried by beginners. A few secret ingredients in Coconut Choco-Chip Cupcakes just makes it the way it is served in restaurants. Coconut Choco-Chip Cupcakes can serve 10 people. So, the next time you have a get together or a party at home, don't forget to check and try out Coconut Choco-Chip Cupcakes.

Coconut Choco-Chip Cupcakes

Ingredients to make Coconut Choco-Chip Cupcakes

  • 1 cup - Wheat flour
  • 1 tsp - Baking powder
  • 1 pinch - Salt
  • 3/4 cup - Brown/white sugar
  • 3/4 cup - Milk
  • 1/2 cup - Toasted coconut flakes
  • 1/4 cup - Chocolate chips
  • 3 tbsps - Oil
  • 1 pinch - Nutmeg
  • 1.4 cup - Cream cheese (approx)
  • Confectioner's sugar to taste
  • Coconut flakes for garnish

How to make Coconut Choco-Chip Cupcakes

  1. Preheat the oven to 350oF.
  2. In a pan set to low-medium heat, toast grated coconut until it turns medium brown. Stir occasionally to avoid burning. *You can use store bought dried coconut. I used frozen grated coconut.
  3. Mix the dry ingredients in a bowl and keep aside.
  4. Mix wet ingredients in a bigger bowl. Slowly add the dry to the wet and mix well.
  5. Pour into cupcake liners and bake for 20-22 minutes or until a toothpick poked in comes out clean. *You could of course bake a bigger cake with the batter; I chose mini cupcakes because they look really cute.
  6. Allow the cupcakes to cool completely before applying the frosting.
  7. For best results, use cream cheese at room temperature. In a bowl, whip together the cream cheese and sugar until you have a smooth mixture.
  8. Slather the cupcakes with the frosting. Sprinkle some toasted coconut flakes and devour.

Reviews for Coconut Choco-Chip Cupcakes (0)