Choco - Nut - Cupcakes
![photo by Slocan cook](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/49/28/39/picjm3uCs.jpg)
photo by Slocan cook
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/drink.png)
![photo by Slocan cook](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/49/28/39/pic5mEFad.jpg)
- Ready In:
- 45mins
- Ingredients:
- 13
- Yields:
-
12 cupcakes
ingredients
- 2 cups all-purpose flour
- 1⁄2 teaspoon salt
- 2 teaspoons baking powder
- 1 cup granulated sugar
- 1⁄2 cup cocoa
- 1 cup shredded coconut
- 1 cup boiling water
- 1⁄2 cup milk
- 2 eggs
- 1⁄4 cup canola oil
- chocolate candy bar
- 1⁄2 cup butter, softened
- 1⁄2 cup icing sugar
directions
- Preheat oven to 350 degrees Fahrenheit.
- Grease a 12 cup muffin pan and set aside.
- In a small bowl combine flour, baking powder, salt, cocoa and sugar together stirring until all lumps have dissolved and the mixture is smooth.
- Combine the dry ingredients with the boiling water in a large mixing bowl.
- Add the eggs, coconut, milk and oil stirring with a wire whisk until mixture comes away from the sides of the bowl.
- Pour batter into greased muffin cups filling 2/3 full.
- Bake in pre heated oven for 20 to 25 minutes.
- To make the icing melt chocolate bar in a medium saucepan over low heat.
- Add melted chocolate to softened butter in a medium size bowl and stir until butter has completely dissolved into mixture.
- Stir in icing sugar to make a smooth icing to put over cooled cupcakes.
Questions & Replies
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RECIPE SUBMITTED BY
Slocan cook
Slocan, British Columbia , 0
<p>I am a single male who likes to cook and bake different foods and desserts for my main meals of the week. I like to be creative in my cooking and enjoy eating classic old favorites with a new twist to make them more satisfying for me to eat. Every week I have new recipes that I like to try and make for the first time with amazing results every time. </p>