Hands-On Time
35 Mins
Total Time
30 Mins
Yield
Makes 12 cupcakes
Emily Kinni

How to Make It

Step 1

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

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