Chocolate Cupcakes with Coconut Icing

It was Miss Q’s birthday last week. I can’t believe my baby is two already, where does the time go? We celebrated the day as a family, just the four of us. It was a beautiful sunny day full of good quality family time.  The next day we had a little family party for Miss Q however our cousin who makes both delicious and beautiful cupcakes was on holidays. Uh Oh!  So I decided I would make chocolate cupcakes and coconut icing. I love chocolate and coconut icing. D bought a dozen of mini cupcakes just in case they didn’t turn out but the cupcakes were delicious. Perfect for a little girl who turned two.

cupcakes 6

I fondly remember people telling me to enjoy my babies, as they grow so fast. I would smile back politely but quietly think I can’t wait until these sleepless nights end. To be honest, I kinda of miss those quiet late nights and early morning feeds where it was just mama and baby. Looking back, those nights were precious quality time. I miss those sweet baby cuddles and those sweet smells of a newborn baby and their soft skin. Makes me almost want a third. On the other hand, I am excited for those days when we don’t have to be on a tight schedule or worry about naps. I am looking forward to Sunday nature hikes.

cupcakes good

Back to these chocolate cupcakes with coconut icing. Baking is just not my thing, I hate following directions, who has time anyways to follow 101 directions, not me. I can’t take all the credit as I got a little help from Miss E and  flourishing foodie for this delicious coconut icing, which I slightly adapted.

Chocolate Cupcakes with Coconut icing

Yields 12

10 minPrep Time

18 minCook Time

28 minTotal Time

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Ingredients

  • 1 cup of all purpose flour
  • 1/2 cup of unsweetened cocoa powder
  • 1 1/2 cups of sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 1/2 cup of milk
  • 1/2 cup butter, room temperature
  • 1 tsp vanilla extract, pure
  • 1/2 cup of boiling water
  • Coconut icing
  • 1/2 cup of butter
  • 4 oz cream cheese, plain
  • 1 1/2 cups of confectioners sugar
  • 1 tsp vanilla
  • 3 TBSP coconut milk
  • 1/4 cup of unsweetened coconut

Instructions

  1. Preheat oven to 350 degrees
  2. Boil water
  3. In a large bowl sift flour, sugar, cocoa, baking soda and powder, and salt
  4. In a medium bowl, add egg, milk, butter, and vanilla. With a hand mixer combine.
  5. Add wet ingredients to dry and mix until combines, approximately 1 minute
  6. Add water and combine
  7. Add cake batter 3/4 full to lined muffin cups
  8. Bake fir 18- 20 minutes. Insert tooth pick doneness when tooth pick comes out clean.
  9. Let cupcakes completely cool on a wire rack before icing
  10. Icing
  11. With a stand mixer or hand mixer beat cream cheese and butter.
  12. Add sugar and beat until light and fluffy
  13. Add vanilla and coconut milk. Mix until combined
  14. Frost cupcakes once they have cooled for at least one hour. Sprinkle unsweetened coconut on top.

Notes

Coconut icing adapted slightly from flourishing foodie

7.6.6
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http://www.zestnutrition.ca/chocolate-cupcakes-with-coconut-icing/

 

cupcakes 5

Happy Birthday Miss Q!

 

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