Double Dunk Chocolate Coconut Cupcakes
Indulge in the ultimate treat with these Double Dunk Chocolate Coconut Cupcakes, a decadent dessert perfect for all chocolate and coconut lovers. These rich and moist cupcakes are made with a blend of cocoa powder and melted coconut oil, giving them a deep chocolate flavor with a hint of tropical flair. Topped with a luxurious double-layered ganache glaze and a sprinkle of golden toasted coconut flakes, each bite is a symphony of velvety, nutty decadence. Ready in under an hour, this recipe is perfect for special occasions or a gourmet twist on your next baking session. Keywords: Chocolate Coconut Cupcakes, Double Dunk, Ganache Topping, Toasted Coconut, Moist Cupcakes Recipe.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 2 large eggs
- 0.75 cup whole milk
- 0.5 cup coconut oil (melted)
- 1 teaspoon vanilla extract
- 0.5 cup boiling water
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate chips
- 0.75 cup sweetened shredded coconut (toasted)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.
In a medium bowl, whisk the eggs, milk, melted coconut oil, and vanilla extract until fully combined.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
Carefully fold in the boiling water. The batter will be thin, but this ensures a moist cupcake.
Pour the batter evenly into the prepared cupcake liners, filling each about 2/3 full.
Bake 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 let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
For the ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Do not boil.
Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl. Let it sit for 1-2 minutes, then whisk until smooth and glossy.
Dip the top of each cooled cupcake into the ganache, then let it set for 5 minutes.
Dip each cupcake into the ganache a second time for a thick, luscious coating.
Immediately sprinkle the toasted coconut flakes on top of the ganache before it sets completely.
Let the cupcakes rest for at least 10 minutes to allow the ganache to firm up. Serve and enjoy!
Nutrition Facts
Calories |
481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.6 g | 34% | |
| Saturated Fat | 19.1 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 170 mg | 7% | |
| Total Carbohydrate | 61.4 g | 22% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 40.4 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 47 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 209 mg | 4% | |
*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.
