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Chocolate Coconut Cupcakes

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Ingredients

Adjust Servings:
1 cup flour
1/3 cup cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup shortening
1 cup coconut milk
3/4 cup sugar
1 teaspoon vanilla extract
2 teaspoons coconut extract
1/2 cup shredded coconut

Nutritional information

239.9
Calories
90 g
Calories From Fat
10.1 g
Total Fat
6.3 g
Saturated Fat
0 mg
Cholesterol
113.8 mg
Sodium
37 g
Carbs
1.3 g
Dietary Fiber
27 g
Sugars
1.9 g
Protein
54g
Serving Size

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Chocolate Coconut Cupcakes

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    WOW, these muffins are great, great, great! So moist, fluffy and yummy! Mmmm, we could not get enough of them! I made them for my dad's bday and they were gone so fast! At first I thought that maybe 2 ts of extract was too much, because they smelt so very coconutty, but in the end it was perfect!I made a couple of changes due to what I had on hand: used half whole spelt flour for the ap, a home-made coconut milk and only 1 ts shortening. Furthermore I reduced the sugar to 1/4 c as I felt that would be enough for our taste. The muffins came out great and I will certainly make them often again. THANK YOU SO MUCH for sharing this keeper, hon!Made and reviewed during Veggie Swap #48 August 2012.

    • 55 min
    • Serves 12
    • Easy

    Ingredients

    Directions

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    Chocolate Coconut Cupcakes, This is the Toasted Coconut Cupcakes recipe from Vegan Cupcakes Take Over The World I just made them and they are delicious! The recipe below uses shortening whereas the original recipe calls for coconut oil If you want to use a full can of coconut milk, just double the recipe Enjoy!, WOW, these muffins are great, great, great! So moist, fluffy and yummy! Mmmm, we could not get enough of them! I made them for my dad’s bday and they were gone so fast! At first I thought that maybe 2 ts of extract was too much, because they smelt so very coconutty, but in the end it was perfect!I made a couple of changes due to what I had on hand: used half whole spelt flour for the ap, a home-made coconut milk and only 1 ts shortening Furthermore I reduced the sugar to 1/4 c as I felt that would be enough for our taste The muffins came out great and I will certainly make them often again THANK YOU SO MUCH for sharing this keeper, hon!Made and reviewed during Veggie Swap #48 August 2012


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    Steps

    1
    Done

    Preheat Over to 350 Degrees.

    2
    Done

    Mix Together the Flour, Cocoa, Baking Powder and Salt.

    3
    Done

    Melt the Shortening Over Low Heat. (once Melted, Turn the Heat Off, but Leave on Stove So It Doesn't Solidify.).

    4
    Done

    in a Separate Bowl Mix Together Coconut Milk, Sugar, Vanilla and Coconut Extract. Stir in the Melted Shortening.

    5
    Done

    Add the Flour Mixture in Batches. Mix Until Smooth.

    6
    Done

    Fold in the Coconut.

    7
    Done

    Fill Cupcake Liners 2/3 Full.

    8
    Done

    Bake For 25 Minutes Until a Toothpick Inserted Into the Center Comes Out Clean.

    9
    Done

    Cool on a Wire Rack.

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    Dylan Hamilton

    Cocktail creator crafting unique and flavorful drinks that delight the senses.

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