Coconut-Cream-Filled Cupcakes
- Ready In:
- 32mins
- Ingredients:
- 15
- Yields:
-
18 cupcakes
ingredients
-
Cupcakes
- 1 1⁄2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 tablespoons unsalted butter, softened
- 1 1⁄2 cups granulated sugar
- 3 eggs
- 3⁄4 cup milk
-
FIlling and Frosting
- 1⁄4 cup unsalted butter, softened
- 1⁄4 cup shortening
- 2 cups powdered sugar
- 2 tablespoons milk
- 1 tablespoon coconut extract
- 1 (1 lb) container dark chocolate frosting
directions
- Cupcake: Heat oven to 350°F Generously coat 18 indents in two cupcake pans with nonstick spray. in a bowl, whisk together flour, cocoa, baking powder and salt.
- Beat butter and sugar in a large bowl on medium speed for 2 minutes, until fluffy. Add eggs, one at a time, beating well after each. On low speed, add flour mixture, alternating with milk, in two additions. Divide batter among indents, 1/3 cup each.
- Bake at 350 F for 17 minutes or until toothpick inserted in centers comes out clean. Cool cupcakes in pan on rack for 10 minutes. Remove cupcakes to rack and let cool completely.
- Filling and Frosting: Beat butter, shortening, powdered sugar and milk until smooth. Mix in coconut extract. Transfer cream filling to a pastry bag and fit with a small tip. Insert tip deep into cupcake and fill with cream until you can see top bulging. Spread cupcakes with prepared frosting and serve.
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RECIPE SUBMITTED BY
Queen Dana
United States
I love trying new dishes. For me, food is a way of experiencing the world without leaving my home, and I'm hoping that as my two sons get older that I can convince them to come with me on my culinary adventures.