Name: Coconut Choco-Chip Cupcakes recipe by Aparna Prakash at BetterButter
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 10
Ingredients: 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

Ingredients Serving: 10

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

Instructions

Preheat the oven to 350oF.
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.
Mix the dry ingredients in a bowl and keep aside.
Mix wet ingredients in a bigger bowl. Slowly add the dry to the wet and mix well.
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.
Allow the cupcakes to cool completely before applying the frosting.
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.
Slather the cupcakes with the frosting. Sprinkle some toasted coconut flakes and devour.

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