Mocha-Coconut Frappuccino Cupcakes
2016-05-22 13:29:52
Yields 12
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Cupcakes
- 1 1/8 cups flour
- 1/4 cup dark cocoa powder
- 3 tablespoons instant coffee powder
- 1 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1 egg
- 2 teaspoons vanilla extract
- 3/4 cup coconut milk
- 1 stick butter, melted
- 2 tablespoons sour cream
- 1/2 cup chocolate chips
Frosting
- 2 sticks butter, softened
- 3 2/3 cup powdered sugar
- 1 tablespoon vanilla extract
- 1-2 tablespoons coconut milk
- 1 cup shredded, sweetened coconut
Mocha Drizzle
- 2/3 cup powdered sugar
- 1 teaspoon instant coffee powder
- 2 teaspoons dark cocoa powder
- 1-2 teaspoon coconut milk
Instructions
- Preheat the oven to 350 degrees and spray a muffin tin with pam. In a medium bowl, combine the flour, cocoa powder, coffee powder, baking soda and salt. In a large bowl, whisk the egg and sugar until smooth. Add in the vanilla, coconut milk, butter and sour cream. Add the dry mixture to the wet, 1/2 at a time. Fold in the chocolate chips and add batter to muffin cups. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Meanwhile, make the frosting. In a large bowl, beat the butter until smooth. Add in the powdered sugar 1/2 cup at a time. Add in the vanilla and coconut milk and beat until fluffy. If the frosting is too thick, add the coconut milk one teaspoon at a time until you reach the desired consistency. If the frosting is too thin, add the powdered sugar one tablespoon at a time. Add in 1/2 cup of the coconut. Wait until cupcakes are completely cool before frosting. (I added my frosting to a large ziplock bag with a hole cut in the corner for piping).
- Add the remaining 1/2 cup coconut to a small pan over medium-low heat and cook until toasted and golden brown, 10 minutes. Finally, make the mocha drizzle by combining the powdered sugar, coffee powder and cocoa powder together in a medium bowl. Add in the coconut milk one teaspoon at a time until you reach the desired consistency. Using a fork, drizzle on top of each cupcake. Top each with a heaping tablespoon of the toasted coconut and enjoy!
Adapted from How Sweet Eats
Adapted from How Sweet Eats
SALT & PREPPY https://www.saltandpreppy.com/
Comments