Showing posts with label chocolate coconut cupcakes. Show all posts
Showing posts with label chocolate coconut cupcakes. Show all posts

Monday, July 8, 2013

Chocolate Coconut Cupcakes

If you have read a domestic diva mystery, you know that Natasha loves a contest. More specifically, she likes to win contests. So when she heard there would be a cupcake contest in connection with the Cupcakes and Pupcakes fundraiser in THE DIVA FROSTS A CUPCAKE, she entered even though she isn't a professional baker.


Natasha is always in tune with the latest trends. In fact, she thinks she sets the trends. So naturally, she had to develop a very special cupcake and came up with the Coco Loco Cupcake. Why is it special? Because it has a filling and that's all the rage. It seems like every cupcake baked for the show Cupcake Wars has a filling. This one is simple but a fun surprise. These cupcakes aren't as pretty as some because the coconut in the frosting means it won't be smooth. But they are tasty!

Did Natasha win the contest with her Coco Loco Cupcakes? I'm not telling. But someone made off with one of them!

These cupcakes freeze well, even filled and frosted. If freezing after frosting, place in the freezer uncovered until the frosting has frozen. Then slide frozen cupcakes into a zip top freezer bag for up to a week. To thaw, remove from freezer bag and allow to sit at room temperature about 45 minutes.

Coco Loco Cupcakes

Chocolate Cupcakes
(makes 24 cupcakes)

1 cup flour
1/4 cup high quality unsweetened powdered chocolate (like Pensey’s)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

1 ounce unsweetened chocolate (1 square)

1/2 cup light coconut milk

6 tablespoons unsalted butter (room temperature)
1 cup sugar
2 eggs (room temperature)
1 teaspoon vanilla extract

Combine flour, powdered chocolate, baking powder, baking soda, and salt in a bowl and blend well with a small whisk or a fork.

Cream butter with sugar. Add each egg and beat well. Add the flour mixture in small amounts, alternating with the coconut milk. Beat in the melted chocolate and then the vanilla. Beat to combine.

Divide between cupcake papers, filling each about 1/2 full. Bake 15 minutes or until a cake tester comes out clean.

Coconut Creme Filling
(for 12 cupcakes)

1/2 cup marshmallow fluff
1/3 cup shredded unsweetened coconut
1 teaspoon light corn syrup
1 teaspoon heavy cream

Mix all ingredients. Carve a divot out of each cupcake and fill with coconut creme. Replace divot.


2 ounces (squares) unsweetened chocolate
2 tablespoons butter (room temperature)
1 teaspoon vanilla
1/4 cup heavy cream
1/4 cup milk
3+ cups powdered sugar
1 cup shredded unsweetened coconut

Melt the chocolate in the microwave on short bursts. Allow to cool. Cream the butter with the chocolate, then add the vanilla and cream. Add the powdered sugar 1/2 cup at a time, adding milk as needed until the desired consistency is reached. Beat in the coconut. Frost cupcakes with a knife or an offset spatula, heaping it on and “smoothing”. Frosting will not be smooth due to the coconut.

Wednesday, August 25, 2010

Cooking up a book trailer and some Moonlight Madness!

Okay, so I caught the book trailer bug.
Mostly, because my friend Cathy posted a picture
on facebook of her stint as the white witch from the
play version of The Lion, the Witch and the Wardrobe
and every time I saw it, it made me laugh -- out
loud! She must have done a good job, because a
little girl saw her after the play and came up
and kicked her. Okay, I'm laughing again!

Anyhoo, when I was kicking around the idea of a book trailer
for SPRINKLE WITH MURDER, I knew I had to use that
photo of Cathy as my bridezilla. For those of you who
have already read SPRINKLE, you know who I'm talking
about. For those of you who haven't, check out the
trailer, if Cathy doesn't sell you on this character,
nothing will!

So without further ado, sit back and enjoy the first You Tube posting
by cpcksrmrdr (cupcakes are murder). That's my You Tube handle, dig it?

Is she perfect or what? Now you probably noticed the opening shot of the cupcake
in the
video. This is one of my favorites. It is Mel's Moonlight Madness Cupcake
and it's mentioned in SPRINKLE WITH MURDER, but I didn't include
a recipe in that book. It will be in the upcoming BUTTERCREAM BUMP OFF
(January 2011), but for those of
you who can't wait, I'm giving a sneak preview here.

Moonlight Madness Cupcakes:
A chocolate cupcake with vanilla
buttercream frosting rolled in shredded
coconut and topped with an unwrapped
Hersey’s Kiss.
1 ½ cups flour
¾ cup unsweetened cocoa
1 ½ cups sugar
1 ½ teaspoons baking soda
¾ teaspoon baking powder
¾ teaspoon salt
2 eggs, room temperature
¾ cup milk
3 tablespoons oil
1 teaspoon vanilla extract
¾ cup water, warm
1 bag shredded coconut, sweetened
Preheat oven to 350. In a large bowl, whisk together flour, cocoa, sugar,
baking soda, baking powder and salt. Add eggs, milk, oil, extract and water.
Beat on medium speed with an electric mixer until smooth, scraping the sides of
the bowl as needed. Scoop into paper lined cupcake pans and bake for 20 minutes,
until a toothpick inserted in the center comes out clean. Makes 18.
Vanilla Buttercream Frosting


1 cup butter, softened
1 tspn vanilla extract
4 cups confectioner's sugar
2-3 tbspns milk, or whipping cream

In a large bowl, cream butter and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides of bowl often. Add milk and beat at medium speed until light and fluffy. For best results, keep icing in refrigerator when not in use. This icing can be stored up to 2 weeks. Rewhip before using. Makes 3 cups of icing.
To finish the Moonlight Madness Cupcakes, spread a generous amount of the vanilla
buttercream frosting on top of the cupcake with a rubber spatula, then roll the top of
the cupcake in a bowl of shredded coconut before the frosting dries so the coconut
will adhere to the frosting. Top with an unwrapped Hersey’s Kiss.

Jenn McKinlay ~
Sprinkle With Murder ~
Buttercream Bump Off
also writing as:
Lucy Lawrence ~ Stuck on Murder ~ Cut to the Corpse