Decadent Chocolate Coconut Bliss Cupcakes
Indulge in these Decadent Chocolate Coconut Bliss Cupcakes, inspired by the beloved Toasted Coconut Cupcakes recipe from 'Vegan Cupcakes Take Over The World.' This delightful treat marries rich chocolate with the tropical flavors of coconut, creating a symphony of taste and texture that will leave your taste buds dancing. The use of shortening provides a light and fluffy texture, while the coconut milk ensures a moist crumb with every bite. Garnished with a sprinkling of shredded coconut, these cupcakes make the perfect dessert for any occasion—whether it’s a cozy family gathering or a festive celebration. For those who can't get enough coconut goodness, consider doubling the recipe using a full can of coconut milk for a party-sized treat. Enjoy this vegan-friendly dessert and watch it disappear from the plate!
12
Servings
182
Calories
10
Ingredients
Ingredients
All-Purpose Flour
1 cup (Measured and sifted.)
Cocoa Powder
1/3 cup (Measured.)
Baking Powder
1 1/2 teaspoons (Measured.)
Salt
1/4 teaspoon (Measured.)
Shortening
1/4 cup (Melted.)
Coconut Milk
1 cup (Canned or boxed, shaken well before measuring.)
Sugar
3/4 cup (Granulated, measured.)
Vanilla Extract
1 teaspoon (Measured.)
Coconut Extract
2 teaspoons (Measured.)
Shredded Coconut
1/2 cup (Unsweetened, for folding into the batter.)
Instructions
1
Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
2
In a mixing bowl, combine the flour, cocoa powder, baking powder, and salt. Whisk together until well blended.
3
In a small saucepan, melt the shortening over low heat. Once completely melted, turn off the heat but keep the saucepan on the stove to maintain warmth without solidifying.
4
In another bowl, whisk together the coconut milk, sugar, vanilla extract, and coconut extract until the mixture is smooth and well combined. Stir in the melted shortening carefully.
5
Gradually add the dry flour mixture to the wet ingredients in batches, stirring gently until just combined and the batter is smooth.
6
Fold in the shredded coconut, ensuring it is evenly distributed throughout the batter.
7
Pour the batter into cupcake liners, filling each about two-thirds full to allow room for rising.
8
Bake in the preheated oven for 25 minutes, or until a toothpick inserted in the center comes out clean.
9
Remove the cupcakes from the oven and let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information
8g
Fat
26g
Carbs
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Chocolate Coconut Bliss Cupcakes?
They are a rich vegan-friendly dessert inspired by the 'Vegan Cupcakes Take Over The World' cookbook, featuring a combination of chocolate and tropical coconut flavors.
Is this cupcake recipe vegan?
Yes, this recipe is vegan-friendly as it uses vegetable shortening and coconut milk instead of dairy or eggs.
How many servings does this recipe yield?
This recipe produces 12 cupcakes.
What is the recommended oven temperature?
The oven should be preheated to 350°F (175°C).
How many calories are in one cupcake?
Each cupcake contains approximately 182 calories.
How much fat is in each serving?
There are 8 grams of fat per serving.
What is the carbohydrate content per cupcake?
Each cupcake contains 26 grams of carbohydrates.
How much protein is in these cupcakes?
There are 2 grams of protein per cupcake.
What ingredients are used for the dry mix?
The dry mix consists of all-purpose flour, cocoa powder, baking powder, and salt.
How much cocoa powder is required?
The recipe calls for 1/3 cup of cocoa powder.
Why is shortening used in this recipe?
Shortening is used to provide the cupcakes with a light and fluffy texture.
How should the shortening be prepared?
You should melt 1/4 cup of shortening over low heat before incorporating it into the wet ingredients.
What type of coconut milk is best for this recipe?
You can use either canned or boxed coconut milk, but ensure it is shaken well before measuring 1 cup.
What flavor extracts are used?
The recipe uses 1 teaspoon of vanilla extract and 2 teaspoons of coconut extract.
How much sugar should I add?
Add 3/4 cup of granulated sugar to the wet ingredient mixture.
What kind of shredded coconut is needed?
The recipe specifies 1/2 cup of unsweetened shredded coconut.
How do I incorporate the shredded coconut?
Fold the shredded coconut gently into the batter after the wet and dry ingredients are combined.
How long should the cupcakes bake?
Bake the cupcakes in the preheated oven for 25 minutes.
How can I check if the cupcakes are done?
Insert a toothpick into the center of a cupcake; it is done if the toothpick comes out clean.
How much flour is needed?
The recipe requires 1 cup of all-purpose flour, measured and sifted.
What is the total number of ingredients?
There are 10 total ingredients in this recipe.
How much baking powder is used?
You will need 1 1/2 teaspoons of baking powder.
How much salt is in the recipe?
The recipe calls for 1/4 teaspoon of salt.
How much should I fill the cupcake liners?
Fill each liner about two-thirds full to allow the batter room to rise.
What is the recommended cooling process?
Let them cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
Can I double this recipe?
Yes, for a party-sized treat, you can double the recipe using a full can of coconut milk.
What are some of the tags associated with this recipe?
Tags include chocolate cupcakes, coconut cupcakes, vegan desserts, and tropical flavors.
What should I garnish the cupcakes with?
The description suggests garnishing with a sprinkling of shredded coconut.
Is the coconut milk used canned or boxed?
The recipe allows for either canned or boxed coconut milk.
What is the texture of these cupcakes?
The cupcakes have a light and fluffy texture with a moist crumb.