The coconut and chocolate cupcakes are soft treats made with my coconut and ricotta chocolates. I prepared these cupcakes by incorporating the chopped chocolates into the batter, then baked them and finally garnished them with hazelnut spread, shredded coconut, and more chocolate pieces. Perfect to start the day with the right energy or any other time you crave something sweet, these coconut and chocolate cupcakes will be loved by both adults and children!
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Muffins and Cupcakes
Coconut Desserts – 10 Easy Recipes
Coconut and Chocolate Desserts
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven
Ingredients
- 3.5 oz Coconut chocolates
- 1.25 cups Flour
- 1 tsp Baking powder
- 1 pinch Baking soda
- 2 tbsps Granulated sugar
- 1 tsp Vanilla extract
- 3 tbsps Sunflower oil
- 1/2 cup Milk
- 1 Egg
- 1 tbsp Powdered sugar
- 3 Coconut chocolates
- as needed Hazelnut spread
- as needed Shredded coconut
Preparation
To make the coconut and chocolate cupcakes, in a bowl mix the flour with the baking powder and a pinch of baking soda. In another bowl beat the egg with the granulated sugar, powdered sugar, and sunflower oil.
Cut the chocolates into quarters and add them to the oil and egg mixture, also incorporate the milk and vanilla extract.
Combine the two mixtures and blend well until you get a moist and homogeneous batter.
Take a muffin tin with liners and fill them to the top. Bake in the preheated oven at 350°F for about 20 minutes; do the toothpick test.
Once baked, leave them in the oven turned off for 5 minutes with the door open. Then, remove them from the oven and let them cool.
Cut the other three chocolates in half and melt the hazelnut cream in a bain-marie. Garnish the muffins with a tablespoon of hazelnut cream, half a chocolate, and a sprinkle of shredded coconut.
Store the muffins in a tin box or within a cake container, they will remain good and soft for a couple of days.
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