ENJOY FREE SHIPPING ON CUISINART.COM! ORDER BY 12/13 TO RECEIVE BY 12/23.

Rachel's Chocolate Coconut Cupcakes with Coconut Buttercream

Submitted by Pll2015:
Submitted by Pll2015:

Ingredients

• ½ cup cocoa
• ¾ cup boiling water
• 1½ cup all-purpose flour
• 1 cup sugar
• ½ teaspoon. baking powder
• ½ teaspoon. baking soda
• ½ teaspoon. salt
• ⅓ cup canola oil
• 1 egg
• 1½ teaspoon. coconut real extract
• ½ cup toasted coconut
• For Coconut Buttercream:
• 1 stick softened butter
• 2 cups confectioners sugar
• ½ teaspoon. real coconut extract
• 1 tablespoon skim milk

Nutritional information

No nutrition information available

Instructions

1. Preheat oven to 350 degrees
2. Whisk cocoa and boiling water together and let cool.
3. Whisk flour, sugar, baking powder, baking soda, salt together.
4. In another bowl whisk together canola oil, coconut extract, egg, cooled cocoa mixture.
5. Add flour mixture and oil mixture together.
6. Whisk on medium speed for about 2 minutes until smooth.
7. Stir in coconut flakes.
8. Bake for about 15 minutes or until toothpick comes out clean.
9. When cool frost with coconut buttercream and top with toasted coconut.