Chocolate Macaroon Cupcakes
Indulge in the irresistible combination of rich chocolate and sweet coconut with these decadent Chocolate Macaroon Cupcakes. Perfectly moist and tender, the chocolate base is made with a hint of cocoa and a splash of vanilla for a deep, luxurious flavor, while the topping features a luscious mixture of shredded coconut, sweetened condensed milk, and fluffy egg white. This creative twist creates a gorgeous two-layer cupcake with a chewy, golden coconut crown. Ready in just 40 minutes, these gourmet cupcakes are simple enough for a casual dessert yet elegant enough for special occasions. Whether you're entertaining guests or satisfying your own sweet cravings, these Chocolate Macaroon Cupcakes are sure to impress!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.5 cup Cocoa powder
- 1 cup Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 large Egg
- 0.5 cup Whole milk
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 0.5 cup Boiling water
- 1.5 cups Sweetened shredded coconut
- 0.5 cup Sweetened condensed milk
- 1 large Egg white
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add the egg, milk, vegetable oil, and vanilla to the dry ingredients and mix until smooth.
Gradually stir in the boiling water; the batter will be thin, but this is normal.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
In a separate bowl, mix the shredded coconut, sweetened condensed milk, and egg white until well combined.
Spoon about 1 tablespoon of the coconut mixture onto the top of each unbaked cupcake, gently smoothing it to form a flat layer.
Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve and enjoy these delightful chocolate macaroon cupcakes as a special treat!
Nutrition Facts
Calories |
245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 166 mg | 7% | |
| Total Carbohydrate | 36.3 g | 13% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 25.4 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 146 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
