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Coconut-Filled Chocolate Cupcakes

 Coconut-Filled Chocolate Cupcakes
If you are nuts about chocolate and coconut, this is definitely the cupcake for you. The chocolate ganache is so tempting, you just might end up with a shortage of frosting!—LuAnn Klink, Frostburg, Maryland
26 ServingsPrep: 45 min. + standing Bake: 20 min. + cooling

Ingredients

  • 1 egg white
  • Dash salt
  • 1 cup flaked coconut
  • 1 tablespoon all-purpose flour
  • 2 tablespoons sugar
  • BATTER:
  • 2/3 cup shortening
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 cup buttermilk
  • 1/2 cup water
  • GLAZE:
  • 2 cups sugar
  • 1/2 cup milk
  • 1/2 cup shortening
  • 1 cup (6 ounces) semisweet chocolate chips
  • Toasted coconut and chocolate curls

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Coconut-Filled Chocolate Cupcakes (continued)

Directions

  • For filling, place egg white and salt in a small bowl; let stand at
  • room temperature for 30 minutes. Combine coconut and flour; set
  • aside. Beat egg white on medium speed until soft peaks form.
  • Gradually add sugar, beating on high until glossy peaks form and
  • sugar is dissolved. Gradually fold in coconut mixture, about 1/4 cup
  • at a time; set aside.
  • In a large bowl, cream shortening and sugar until light and fluffy.
  • Add eggs and vanilla; mix well. Combine the flour, cocoa, salt and
  • baking soda; add to creamed mixture alternately with buttermilk and
  • water. Fill paper-lined muffin cups half full. Drop filling by
  • teaspoonfuls into center of each cupcake. Cover with 2 tablespoons
  • batter.
  • Bake at 350° for 18-22 minutes or until a toothpick inserted in
  • the cake portion comes out clean. Cool for 10 minutes before
  • removing from pans to wire racks to cool completely.
  • For glaze, in a small saucepan, combine the sugar and milk. Bring to
  • a boil, stirring constantly. Remove from the heat; stir in
  • shortening and chocolate chips until melted. Beat until thickened.
  • Spread over cupcakes and garnish with toasted coconut and chocolate
  • curls. Yield: 26 cupcakes.
Nutritional Facts: 1 cupcake (calculated without garnishes) equals 298 calories, 13 g fat (5 g saturated fat), 17 mg cholesterol, 162 mg sodium, 45 g carbohydrate, 1 g fiber, 3 g protein.