I am truly lucky to be surrounded by family. Life gets busy, but every month, we have a family lunch for all of us to share a meal and spend some quality time together.
There are many birthdays to be celebrated in November so of course, cake was in order. I tried out these chocolate coconut cupcakes from So, How’s it Taste?
The cupcakes were really easy to make and were baked in less than 30 minutes. I decided to go with a classic cream cheese frosting, which paired really well with the coconut and the chocolate. To top it all off, I toasted some coconut in the oven while the cupcakes were baking, which provided the perfect crunch with every bite.
These were great and perfect to celebrate both the young and the young at heart.
Chocolate Coconut Cupcakes
From, So, How’s it Taste?
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup Cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 tsp. vanilla extract
1 tsp. coconut extract
1 cup shredded coconut
1 cup boiling water
Heat oven to 350°F.
Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in large bowl. Add eggs, milk, oil, vanilla, and coconut extract; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Gently fold in shredded coconut.
Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Fill cups 3/4 full with batter. Bake 22 to 25 minutes.
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