The coconut and chocolate cupcakes are soft treats made with my ricotta and coconut chocolates. I made these cupcakes by putting the chocolates in pieces into the batter, then baked them and finally topped them with hazelnut spread, shredded coconut, and more pieces of chocolates. Perfect to start the day with the right energy or any other time when you crave something sweet, these coconut and chocolate cupcakes will be appreciated by both kids and adults!
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Muffins and Cupcakes
Coconut Desserts – 10 easy recipes
- 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
- 2.1 tbsp Granulated sugar
- 1 tsp Vanilla extract
- 2.7 tbsp Sunflower oil
- 0.5 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 egg and oil mixture, also incorporating the milk and vanilla extract.
Combine the two mixtures and mix the ingredients well until you get a moist and homogeneous batter.
Take a muffin pan with liners and fill them to the brim. Bake in a preheated oven at 356°F (180°C) for about 20 minutes, perform the toothpick test.
Once cooked, leave them in the turned-off oven 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 in a cake container, they will remain good and soft for a couple of days.
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