Devils food cupcakes are dolloped with a yummy cloud of coconut frosting. This seven-minute frosting is similar to homemade marshmallow cream. With the addition of coconut, it’s a fun, nostalgic topper for any rich chocolate dessert.

Devils Food Coconut Cupcakes

By Taylor
Makes 12 large cupcakes

Ingredients:

For the cupcakes:
2 cups all-purpose flour, sifted
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 cup milk, warmed
1/2 cup cocoa powder (not Dutch processed)
1 teaspoon instant coffee granules
1 stick (1/2 cup) unsalted butter, softened
3/4 cup dark brown sugar
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla extract

For the coconut frosting:
4 large egg whites
1 cup granulated sugar
1/3 cup plus 1 tablespoon light corn syrup
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 1/2 cup sweetened shredded coconut

Directions:

Start by making the cupcakes. Preheat oven to 350°F.

In a large bowl, add the sifted flour, baking soda, salt, and baking powder. Set aside.

In a separate bowl, combine the warm milk, cocoa and coffee granules. Stir until blended together and set aside.

In a mixing bowl, cream the butter. Add the sugars and cream together for about 3 minutes. Add eggs one at a time, mixing after each addition. Mix in vanilla extract.

Add the flour and milk mixtures in thirds, alternating each addition. After each addition of milk mixture, mix at low speed just until incorporated.

Pour batter into a lined cupcake tin, dividing batter evenly among each of the 12 cupcakes. Bake for about 20 minutes, until a cake tester comes out clean.

Remove cupcakes from pan and cool on a wire rack.

While cupcakes are cooling, you can make the frosting. The key to making this frosting is mixing it in the bowl of a double boiler over simmering water. Make sure your handheld electric mixture can be plugged in and used over the double boiler. Bring water to a simmer over medium low heat.

Place egg whites, sugar, corn syrup and salt in the bowl of the double boiler and beat with a handheld electric mixer for 7 minutes on high, or until frosting is thick and fluffy.

Remove from heat and gently stir in extracts. Let cool. Fold in 1 cup of coconut flakes. Spread onto cooled cupcakes and garnish with additional 1/2 cup of coconut flakes.

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6 thoughts on “Devils Food Coconut Cupcakes

  1. Leddy Berrios said:

    I like this recipes.

  2. dj said:

    mmmmmmmmmmmmmmmmmmmmmmmmm

  3. Yvette Barntt said:

    Love the recipe, have a concern. What can I substitute for the egg whites? Cautious because of Salmonella

    • realbutter said:

      The egg whites in the frosting should be fine since they’ll cook while in the double boiler. However, if you are concerned, try using pasteurized eggs.

  4. tracy duncan said:

    2 Questions- 1- Can I leave the coconut extract out of the frosting and still have it taste good? Do I need to add more vanilla to replace? 2- What does coffee do to the cake recipe? Would it taste strange if I left it out? Does it make the cake taste like coffee? Thanks!

    • realbutter said:

      The coconut extract can be left out, but the frosting will of course not have that coconut flavor. You could add more vanilla if you like.

      The coffee is added to intensify the chocolate flavor. The recipe will work without it, but we recommend including it for the best flavor.

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