Creme De Cacao Chocolate Coconut Cupcakes
- FOR THE CUPCAKES:
- 1/2 cups Coconut Milk
- 1/4 cups Butter, Melted
- 1 whole Egg
- 1 teaspoon Vanilla Extract
- 1/2 teaspoons Coconut Extract
- 2 Tablespoons Creme De Cacao
- 1 cup Flour
- 1/3 cups Sugar
- 1-1/2 teaspoon Baking Powder
- 1/2 teaspoons Baking Soda
- 1/2 teaspoons Cinnamon
- 1/2 teaspoons Chili Powder
- 3 Tablespoons Cocoa Powder
- 1/2 teaspoons Salt
- 1-1/2 cup Chocolate Chips
- _____
- FOR THE FROSTING:
- 1/2 cups Butter, Softened
- 1/2 teaspoons Vanilla Extract
- 1/2 teaspoons Coconut Extract
- 2 Tablespoons Coconut Milk
- 2 Tablespoons Creme De Cacao
- 2 cups Powdered Sugar
- Preheat oven to 350 degrees F.
- Mix coconut milk, butter, egg, vanilla, coconut extract and Creme de Cacao until well blended. Set aside.
- In a separate bowl, combine the dry cupcake ingredients (except chocolate chips) and mix well.
- Combine wet and dry ingredients, stirring until you have a smooth moist batter.
- Stir in chocolate chips. I used a mix of dark, milk, bittersweet, white and caramel, as that is what I had on hand, but feel free to use any combination of the above.
- Fill lined muffin tins 3/4 full and bake for 15 minutes if making mini-cupcakes, or 20 minutes for regular sized ones. They are done when a toothpick comes out clean (discounting melted chocolate chips).
- Let cool completely.
- For Icing: (optional but YUMMY!)
- Combine softened butter, vanilla, coconut extract, coconut milk and Creme de Cacao in bowl of a mixer. Once combined, slowly blend in sifted powdered sugar. If, like me, you are a little too generous with the Creme de Cacao, you may have to add a little extra powdered sugar. Blend on high until peaks begin to form. I found this icing piped well.
- Warning: These are very sweet and addictive, but I find that the mini-cupcake is a perfect size to enjoy a treat without feeling too guilty.
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Taken from tastykitchen.com/recipes/desserts/creme-de-cacao-chocolate-coconut-cupcakes/ (may not work)