Chocolate Coconut Cupcakes Recipe Tutorial & Video

Copyright 2017-2018 by Lisa Maliga

Chocolate Coconut Cupcakes Recipe Tutorial

For lovers of chocolate and coconut! The virgin coconut oil and organic coconut palm sugar make these cupcakes healthier and more delicious. This recipe is from the book Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide by Lisa Maliga.

CHOCOLATE COCONUT CUPCAKE INGREDIENTS:
1/3 cup dark chocolate, finely chopped [3 oz.]
1/3 cup Dutch-processed cocoa powder
3/4 cup hot water
3/4 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup organic coconut palm sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons virgin coconut oil [3 oz]
2 eggs, room temperature
2 teaspoons [fresh] lemon juice
1/2 teaspoon coconut extract
1 teaspoon vanilla

Makes 12 cupcakes

Oven temperature: 350 Fahrenheit/177 Celsius

Directions:

Place the chopped chocolate and sifted cocoa powder in a medium bowl. Pour the hot water over the mixture and whisk until smooth. Refrigerate mixture for 20 minutes.

Add hot water to chocolate chunks and cocoa powder

Preheat oven to 350 degrees F. The rack should be in the center. Line a standard-size muffin pan with liners.

Sift the flour, sugar, salt and baking soda in a medium bowl; set aside.

In a small bowl, whisk the eggs thoroughly.

Whisk the virgin coconut oil, eggs, lemon juice and vanilla extract into the cooled chocolate. Add the flour mixture and mix until smooth. DON’T OVERMIX!

Fill cupcake liners 3/4 full. Bake until the cupcakes are set and just firm to the touch, 17 – 19 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes, and then remove the cupcakes from the pan and place on the wire rack to cool completely.

 

Coconut Frosting

FROSTING INGREDIENTS:
3 1/4 cups powdered sugar
8 ounces butter at room temperature
2 teaspoons coconut extract
1 teaspoon vanilla
3 Tablespoons heavy cream
Shredded coconut for sprinkling [optional]

FROSTING DIRECTIONS:
With an electric mixer, beat together sugar and butter. Add coconut extract, vanilla and cream.
Mix on low until well blended, and then on medium for another two minutes.
Pipe onto cupcakes and top with a sprinkling of shredded coconut.

VIDEO TUTORIAL:

Amazon link: Baking Chocolate Cupcakes and Brownies: A Beginners Guide

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French Macaron Baking Adventures, Part 17: Macaroons vs. Macarons

By Lisa Maliga, copyright 2017

Before I decided on the title of my macaron baking book, I posted a couple of working titles on a writers’ group to get some input. In both examples, I used the word macaron. An English romance author informed me that the word was misspelled.  Other authors came to my defense and said that the topic I was writing about was indeed spelled with one o, not two.

Macaron is spelled correctly. Also, as it’s French, it’s pronounced mah-kah-ron. Whenever I see it with a double o, I think of the coconut cookies. I like coconut macaroons, but they’re a completely different cookie.

How? Here are some differences:

Coconut macaroons contain shredded coconut as a main ingredient.

Macarons are usually made with finely ground nuts, almond being the most commonly used.

Coconut macaroons can be plopped, scooped, or shaped with one’s hands.

Macarons require piping so they’re nice and round and the same size.

Egg whites for coconut macarons are only required to be room temperature.

Egg whites should be “aged” for about two days for French macarons as this helps get rid of moisture and makes them easier to whip.

Coconut macaroons don’t require almond flour or any type of sifting.

Almond flour should be sifted at least 3 times for smooth, shiny macaron shells.

Egg whites for coconut macaroons are only whipped to soft peak—this takes about 3 or 4 minutes.

Macarons require egg whites to reach stiff peaks—a process that takes about 10 minutes.

Coconut macaroons can go right into the oven as soon as they’re put on a cookie sheet.

Macarons need to rest after being piped. This takes anywhere from 20 minutes to 2 hours.

Coconut macaroons can be eaten right out of the oven.

Macarons taste better the next day after the filling has melded with the shells.

Coconut macaroons cost about $3 per dozen.

Macarons can cost up to $3 each.

Coconut macaroons come in only a few flavors and colors.

Macarons come in an array of flavors and colors.

Mango Macarons

Acai Macarons

Want to learn how to bake macarons? Read my book Baking French Macarons: A Beginner’s Guide. Available in eBook [free with a Kindle Unlimited subscription] and paperback formats.

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Don’t Eat the Sugar Scrub Recipe

By Lisa Maliga copyright 2015-2016

Don’t Eat the Sugar Scrub has only 3 ingredients!

Sugar scrubs are great for exfoliating and leaving your skin smoother and a lot more moisturized–especially in cooler and drier weather. This recipe is so simple to make and the trio of ingredients can be found in your grocery store or natural food market. I’m a big believer in high quality ingredients so I’ve included links that lead to the main websites for each of the three ingredients. These are only suggested places to find them. You may prefer other brands or already have them in your pantry. 

[Click photos to enlarge]

Don’t Eat the Sugar Scrub is good for facial use, on your body and feet, and it makes an awesome lip scrub. Please try not to eat too much of this as it’s very sweet! Ask me how I know this! 🙂

If using a sugar scrub in the bathtub or shower, be aware that it can become slippery after you rinse off the sugar scrub.

Don’t Eat the Sugar Scrub Recipe

Ingredients:

1 cup organic brown sugar https://www.floridacrystals.com/Products.aspx?id=1

1/2 cup organic virgin coconut oil https://store.nutiva.com/coconut-oil

2 tablespoons shredded coconut [unsweetened] http://www.bobsredmill.com/shredded-coconut.html

Equipment:

2-ounce measuring cup

Measuring spoon

Wooden spoon

Plastic or glass container for storage

Prep time:

5 minutes

Yield:

Approx. 11 ounces

Instructions:

Pour the brown sugar into the measuring cup. Then add the virgin coconut oil. Mix well and add the shredded coconut. Once mixed, scoop into your container. Make sure the container is tightly closed.

Don’t Eat the Sugar Scrub

The look and texture will resemble wet sand.

Some variations may include: half brown/half white sugar, coconut sugar, demerara sugar [which has larger sugar grains that may scratch very sensitive skin]. Please note that the shredded coconut may too rough for sensitive skin although the amount included is far less than the other ingredients. You can also add half the amount of shredded coconut.

While this can be used on your body, exercise caution when applying to the face as it might be too rough for some people. Do a patch test, if in doubt. Also, apply to clean, damp skin.

About the Shelf Life:

Small plastic spoon

When I was running my former company, everythingshea.com, I didn’t sell sugar scrubs from my website, but I made them for a few wholesale accounts. One of the clients asked me about the shelf life. I was straightforward about it as I didn’t use preservatives back then and I still don’t! I can’t guarantee a scrub will have a one year shelf life, even though I have made some that have lasted longer than that because I made large quantities or else I didn’t use them that much. 

If you don’t use this recipe right away, here are some ways to extend the shelf life. Between uses, make sure the lid is always tightly shut. Keep it away from water when using at the sink or in your shower or tub. Apply with dry fingers. If concerned about spoilage, apply with a spoon, wooden craft stick or cosmetic spatula, if possible. Store in a cool, dry place. If you don’t plan to use it a lot, you can refrigerate the sugar scrub.

Thank you for reading this and let me know if you make it and how you like it! Don’t hesitate to share this easy-to-make recipe and please Don’t Eat the Sugar Scrub! 🙂

For a whipped sugar scrub recipe, check out my latest eBook Nilotica [East African] Shea Body Butter Recipes [The Whipped Shea Butter Series], Book 1.

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