Janessa H.: "I substituted two tablespoons of pure, organic co…" Read More
12Ingredients
260Calories
65Minutes

Chocolate lovers will dig these chocolate-rich cupcakes featuring a batter that's made with cocoa and flaked coconut. To make the frosting, white chocolate is melted with butter in a double boiler. After spreading it on top of the cupcakes, they're decorated with sprinkles. You could also finish them with finely chopped nuts or milk chocolate shavings. Store them for up to three days at room temperature in an airtight container.

Ingredients

  • 125 grams granulated sugar
  • 150 grams flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 tablespoons cocoa powder
  • 2 tablespoons coconut
  • 250 grams butter
  • 4 tablespoons milk
  • 150 grams white chocolate
  • chocolate sprinkles

Directions

  1. Preheat the oven to 190 degrees Celsius.
  2. In a food processor, add the sugar, flour, baking soda, baking powder, eggs, vanilla, cocoa powder, coconut, and 125 grams of butter. Mix until the ingredients are incorporated.
  3. Add 3 to 4 tablespoons of milk while continuing to mix until it is completely incorporated and the batter is smooth and uniform in consistency.
  4. Fill the cupcake molds to 3/4 full. Bake for approximately 25 minutes.
  5. Remove the cupcakes from the oven and cool them on a wire rack.
  6. Melt the white chocolate using a double boiler with the remaining butter. Mix well and frost each cupcake.
  7. Coat the tops with the chocolate sprinkles.
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NutritionView more

260Calories
Sodium8%DV200mg
Fat28%DV18g
Protein6%DV3g
Carbs8%DV23g
Fiber3%DV<1g

PER SERVING *

Calories260Calories from Fat160
% DAILY VALUE*
Total Fat18g28%
Saturated Fat11g55%
Trans Fat
Cholesterol65mg22%
Sodium200mg8%
Potassium80mg2%
Protein3g6%
Calories from Fat160
% DAILY VALUE*
Total Carbohydrate23g8%
Dietary Fiber<1g3%
Sugars15g30%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Janessa H. 7 Jun 2015
I substituted two tablespoons of pure, organic coconut oil instead of coconut flakes. My cupcakes were moist. I could taste both the dark and white chocolates.