Coconut Macaroon Chocolate Cupcakes

macaroon-chocolate-cupcakes
Photo by Emily Kinni
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  • Makes 12 cupcakes
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 380 calories
    • Fat 2 g
    • Sat Fat 11 g
    • Cholesterol 50 mg
    • Sodium 220 mg
    • Protein 7 g
    • Carbohydrate 48 g
    • Sugar 34 g
    • Fiber 5 g
    • Iron 2 mg
    • Calcium 116 mg

Preheat oven to 350. Line a 12-cup muffin tin with paper liners.

In a large bowl, whisk together the eggs, oil, and sugars until pale. Whisk in the cocoa powder, flour mix, baking powder, soda, salt, vanilla and milk until smooth, set aside.

In a medium bowl, mix together the shredded coconut and sweetened condensed milk. With damp hands, roll into 12 even balls, about 2 teaspoons of batter each.

Ingredients

  1. Check For the cupcakes:
  2. Check 2 large eggs
  3. Check 1/3 cup canola or vegetable oil
  4. Check 1/2 cup white sugar
  5. Check 1/2 cup brown sugar
  6. Check 1 cup cocoa powder (2.8 ounces)
  7. Check 3/4 cup all purpose gluten free flour mix (4.1 ounces)
  8. Check 1 teaspoon baking powder
  9. Check 1/2 teaspoon baking soda
  10. Check 1/2 teaspoon kosher salt
  11. Check 1 teaspoon vanilla extract
  12. Check 1 cup whole milk
  13. Check For the filling:
  14. Check 1 1/4 cup unsweetened shredded coconut (3.3 ounces)
  15. Check 1/2 cup sweetened condensed milk
  16. Check For the ganache:
  17. Check 1/4 cup plus 2 tablespoons heavy cream
  18. Check 6 ounces semisweet chocolate, roughly chopped (or chocolate chips)
  19. Check white nonpareils, to garnish

Directions

  1. Preheat oven to 350. Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the eggs, oil, and sugars until pale. Whisk in the cocoa powder, flour mix, baking powder, soda, salt, vanilla and milk until smooth, set aside.
  3. In a medium bowl, mix together the shredded coconut and sweetened condensed milk. With damp hands, roll into 12 even balls, about 2 teaspoons of batter each.
  4. Fill each muffin cup 1/2 full with the chocolate batter, then place a coconut ball in the center of each and cover with the remaining chocolate batter.
  5. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool 5 minutes in the tin, then transfer to a wire rack to cool completely.
  6. In a medium saucepan, heat the heavy cream until hot but not boiling. Remove from heat, and stir in the chocolate until melted and smooth.
  7. While the glaze is still warm, top each cupcake with the chocolate glaze, and sprinkle nonpareils in the center of each. Let the glaze cool before serving.