At first, I wasn’t that into these, mostly because I was still craving chocolate. I’ve since learned the error of my ways.

They’re super moist, super SWEET, and they melt. in. your. mouth.

I’m hooked.

I simply adapted the recipe for Martha Stewart’s One Bowl Chocolate Cupcakes that I posted about here

Ingredients (makes 18)

2 1/4 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons vegetable oil
2 tsp coconut flavor
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Sift together flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, coconut flavor and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.

Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

I’ve adjusted the ingredients correctly, but in my test batch I left out the 3/4 C cocoa powder and 3/4 C water thinking they would just…cancel each other out? If that makes sense. But I left the baking powder and baking soda the same, which is why I think this happened:


Slightly browned top, almost-undercooked insides, and they bubbled over the sides a bit, then fell.

I tasted one after it had cooled though, and you know what? It was PERFECT. At least I thought so.

Maybe not the prettiest cupcake on the block, but they definitely hold a big dose of sweet coconut-y goodness.


Besides, plenty of frosting fixes everything

Buttercream frosting:

1/2 C butter, softened
1 tsp vanilla extract
2 1/2 C powdered sugar, sifted
2 TBS milk
1-2 drops of red food coloring

Stir: enjoy 🙂


Roll them in a bit of dessicated coconut


…and ta-da!


I was a bit overzealous when smashing into the coconut, and then a piece of canvas (acting as a reflector) fell on the top of it – hence the supreme flatness

cupcake love

My friend, Kelley, came over for lunch after church on Sunday and I served them along with chocolate cupcakes with cream cheese frosting like this for dessert. Pretty – and tasty!

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