Chocolate Chocolate Cupcakes with Coconut
Indulge in a double dose of chocolate delight with these Chocolate Chocolate Cupcakes with a luscious coconut twist. Perfect for any dessert lover, they're quick to whip up and even quicker to disappear!
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 tsp pure vanilla extract
- 1 container chocolate frosting
- 1 cup unsweetened shredded coconut
Hestan Provisions™ Mixing Bowl Set
OvenBond™ Cooling Rack
Preheat your oven to 350°F and line a cupcake pan with 12 paper liners.
In a large Hestan Provisions™ Mixing Bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In a medium Hestan Provisions™ Mixing Bowl, whisk together the milk, vegetable oil, egg, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Fill each cupcake liner about two-thirds full with the batter and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Once the cupcakes have cooled completely on a Hestan OvenBond™ Cooling Rack, spread or pipe chocolate frosting on top and sprinkle with the shredded coconut.
Enjoy your delectable Chocolate Chocolate Cupcakes with Coconut, a dessert that's sure to satisfy your sweet tooth and leave a lasting impression!