Chocolate Coconut Cupcakes

by Linda Wiese

1 c. all-purpose flour
1/4 c. cocoa
1/2 tsp. baking soda
1/2 c. granulated sugar
6 tbsp. soft salted butter
1 tsp. coconut flavoring
2 eggs
1/2 c. milk

Heat oven to 350°. Line either 12-muffin pan with cupcake liners, or place smaller cupcake liners on a cookie sheet. In medium-size bowl combine flour, cocoa and baking soda. Whisk together; set aside. In large bowl, place butter and sugar; beat with mixer on medium speed until smooth and creamy, about two minutes. Add eggs and flavoring; beat on medium for about one minute until fluffy. With mixer on low add 1/3 cup of flour mixture, mix completely and add half of milk and mix in completely. Alternate again ending with flour mixture. Fill large cupcake liners 2/3 full of batter. Adjust for smaller liners. Bake large cupcakes for 25 minutes or until toothpick inserted in center comes out clean. Bake small cupcakes for 10 minutes or until toothpick comes out clean. Cool completely before frosting.

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