Mocha Coconut Frappuccino Cupcakes

Ingredients

Mocha Cupcakes
makes 12 cupcakes
1 1/8 cups all purpose 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 white sugar
1 egg
2 teaspoons vanilla extract
3/4 cup coconut milk
1/2 cup butter, melted
2 tablespoons sour cream
1/2 cup chocolate or cappuccino chips
Coconut Frosting
2 sticks of butter, softened (1 cup)
3 2/3 cups powdered sugar + more if needed
1 tablespoon vanilla extract
1 teaspoon of coconut extract (if you don’t have this, no big deal)
1-2 tablespoons of lite coconut milk
1/2 cup shredded, sweetened coconut
1/2 cup shredded coconut, toasted
Mocha Coconut Drizzle
2/3 cup powdered sugar
1 teaspoon instant coffee powder
2 teaspoons dark cocoa powder
1-2 teaspoons coconut milk

Preparation

1
Preheat oven to 350 degrees.
2
In a bowl, whisk egg and sugar until smooth and no lumps remain. Add milk, butter and vanilla, and mix until combined.
3
Sift dry ingredients together and add to wet mixture. Mix until batter is smooth, then stir in sour cream.
4
Fold in chocolate chips and mix. Line a muffin tin with liners and using a 1/4 cup measure, add batter to each cup.
5
Bake for 15-18 minutes. Let cool completely before frosting.
6
Cream butter in the bowl of an electric mixture until completely smooth and creamy. With the mixer on low speed, add in powdered sugar slowly.
7
Gradually increase mixer speed and add vanilla and coconut extracts, then beat for 2-3 minutes, scraping down sides and bottom of the bowl. Continue to whip for another 4-5 minutes, continuously scrapping. If frosting is too thick, add coconut milk 1 teaspoon at a time until desired consistency is reached If it’s too thin, add powdered sugar gradually until it thickens.
8
Fold in shredded coconut and mix until just combined. Frost cupcakes, then sprinkle toasted coconut on top.
9
Combine dry ingredients in a bowl, then add in one teaspoon of coconut milk. Really mix to combine, as you want it to be glaze-like and easy to drizzle. If too thick, add a drop of coconut milk and stir again. If it accidentally gets too thin, just add a bit more powdered sugar and mix.

 



About

Mocha Coconut Frappucino Cupcakes from that genius over at How Sweet it Is

Yield:

12 Cupcakes

Added:

Friday, March 9, 2012 - 3:46am

Creator:

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