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

By Aparna Prakash  |  26th May 2016  |  
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  • Photo of Coconut Choco-Chip Cupcakes by Aparna Prakash at BetterButter
Coconut Choco-Chip Cupcakesby Aparna Prakash
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About Coconut Choco-Chip Cupcakes Recipe

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

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.

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