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.

Nutriscore Rating: 48/100

Prep Time:20 mins

Cook Time:18 mins

Total Time:38 mins

Servings: 12

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)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Step 2

In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.

Step 3

In a medium bowl, whisk the eggs, milk, melted coconut oil, and vanilla extract until fully combined.

Step 4

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.

Step 5

Carefully fold in the boiling water. The batter will be thin, but this ensures a moist cupcake.

Step 6

Pour the batter evenly into the prepared cupcake liners, filling each about 2/3 full.

Step 7

Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 8

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.

Step 9

For the ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Do not boil.

Step 10

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.

Step 11

Dip the top of each cooled cupcake into the ganache, then let it set for 5 minutes.

Step 12

Dip each cupcake into the ganache a second time for a thick, luscious coating.

Step 13

Immediately sprinkle the toasted coconut flakes on top of the ganache before it sets completely.

Step 14

Let the cupcakes rest for at least 10 minutes to allow the ganache to firm up. Serve and enjoy!

Nutrition Facts

Serving size	(1758.3g)

Amount per serving	% Daily Value*
Calories	6381.7

Total Fat 380.1g	0%
Saturated Fat 278.6g	0%
Polyunsaturated Fat 0.2g
Cholesterol 634.0mg	0%
Sodium 2045.3mg	0%
Total Carbohydrate 770.3g	0%
Dietary Fiber 75.4g	0%
Total Sugars 503.7g
Protein 88.6g	0%

Vitamin D 162.5IU	0%
Calcium 534.2mg	0%
Iron 37.2mg	0%
Potassium 2895.4mg	0%

*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.

Source of Calories

Fat: 49.9%

Protein: 5.2%

Carbs: 44.9%