The Pioneer Woman Tasty Kitchen
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Creme de Cacao Chocolate Coconut Cupcakes

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Level: Easy

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Description

I had a cup of coconut milk and some assorted chocolate chips to use up, so I decided to try a chocolate coconut cupcake. After a litle playing and substituting items using the base for nancypants’ Via Cappucino Muffins (located here at TastyKitchen) I came up with this tasty treat. It makes the perfect amount for my 24 count mini-muffin pan, or 12 regular sized ones.

Ingredients

  • FOR THE CUPCAKES:
  • ½ cups Coconut Milk
  • ¼ cups Butter, Melted
  • 1 whole Egg
  • 1 teaspoon Vanilla Extract
  • ½ teaspoons Coconut Extract
  • 2 Tablespoons Creme De Cacao
  • 1 cup Flour
  • ⅓ cups Sugar
  • 1-½ teaspoon Baking Powder
  • ½ teaspoons Baking Soda
  • ½ teaspoons Cinnamon
  • ½ teaspoons Chili Powder
  • 3 Tablespoons Cocoa Powder
  • ½ teaspoons Salt
  • 1-½ cup Chocolate Chips
  • _____
  • FOR THE FROSTING:
  • ½ cups Butter, Softened
  • ½ teaspoons Vanilla Extract
  • ½ teaspoons Coconut Extract
  • 2 Tablespoons Coconut Milk
  • 2 Tablespoons Creme De Cacao
  • 2 cups Powdered Sugar

Preparation

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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