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.

coconutchocolatecup9

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:

baking chocolate cupcakes and brownies a beginner's guide by lisa maliga

Amazon linkBaking Chocolate Cupcakes and Brownies: A Beginners Guide

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Blue Velvet Cupcakes Recipe Tutorial & Video

Copyright 2017-2018 by Lisa Maliga

Blue Velvet Cupcakes Recipe Tutorial

Get ready for any holiday or happy event with these delectable blue cupcakes topped with yummy cream cheese frosting. This recipe is from the book Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide by Lisa Maliga.

This recipe has a slightly different color than the one featured in my book as I used another  brand of gel food color. If using AmeriColor food gel, you’ll only need to add several drops rather than an entire bottle of conventional gel coloring. The color of these cupcakes turned out to be turquoise rather than sky blue.

bluevelvetcupcake318

 

BLUE VELVET CUPCAKE INGREDIENTS:
2 cups granulated sugar
8 ounces unsalted room temperature butter
2 Eggs [room temperature]
1 Tablespoon cocoa powder [sifted]
1.5 Tablespoons blue gel food coloring
2 1/2 cups sifted all-purpose flour
1 cup buttermilk, room temperature
1 Tablespoon vanilla
1 teaspoon salt
1/2 teaspoon baking soda
1 Tablespoon apple cider vinegar

Makes 24 cupcakes

Oven temperature: 350 Fahrenheit/177 Celsius

Directions:

In a large bowl cream together the room temperature butter and granulated sugar.
Add the eggs, one at a time.

in a small bowl mix 1 tablespoon cocoa powder and blue food coloring. when thoroughly mixed add to the large bowl and mix well.

Add the flour, salt and buttermilk alternating between the two ingredients so you don’t get any lumps.

In the small bowl, add the baking soda and vinegar. They’ll react together by fizzing up. Add to the large bowl, mixing well.

Scoop into cupcake liners.

Bake on center rack. Rotate pan midway through baking.

Bake for about 25 minutes.

Cream Cheese Frosting

FROSTING INGREDIENTS:
1/2 cup butter at room temperature
8 ounces cream cheese room temperature
2 teaspoons vanilla
2 1/2 cups confectioners’ or powdered sugar
Dash of fresh lemon juice
Sprinkles for decorating [optional]

FROSTING DIRECTIONS:
Beat softened butter and cream cheese on medium speed for about 3-4 minutes until completely smooth and creamy. Add the confectioners’ sugar and vanilla with the mixer running. Increase to high speed and beat for 1 minute. Add the lemon juice and beat until thick and creamy.

Pipe onto cooled cupcakes.

VIDEO TUTORIAL:

baking chocolate cupcakes and brownies a beginner's guide by lisa maliga

Amazon linkBaking Chocolate Cupcakes and Brownies: A Beginners Guide

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Green Velvet Cupcakes Recipe Tutorial + Video

By Lisa Maliga, copyright 2017-2018

Get ready for St. Patrick’s Day with these delectable green cupcakes topped with yummy cream cheese frosting.

greenvelvet

CUPCAKE INGREDIENTS

2 large eggs [room temperature]
1 cup sunflower oil OR vegetable oil
1 cup buttermilk
1 Tablespoon white vinegar
1 teaspoon pure vanilla
1.5 Tablespoons green gel food coloring
2 1/2 cups all purpose flour
2 cups sugar
1 1/2 Tablespoons cocoa powder
1 teaspoon salt
1 teaspoon baking soda

Makes 24 cupcakes

Oven temperature: 350 Fahrenheit/177 Celsius

CUPCAKE DIRECTIONS:

Preheat oven.
In a large bowl, whisk together eggs, oil, buttermilk, vinegar, and vanilla. Then stir in food coloring.
In a separate bowl, whisk together flour, sugar, cocoa powder, salt, and baking soda. Slowly whisk in the dry ingredients to the egg mixture until completely combined.
Pour batter evenly into cupcake liners. Bake for about 25-30 minutes, or until a toothpick inserted comes out clean. After about 10 minutes, remove from pans and cool completely on a wire rack.

Cream Cheese Frosting

This cream cheese frosting is easy to make and tastes different from vanilla buttercream. As cream cheese is softer than butter, you might want to take it out of the refrigerator a few minutes before making the frosting – especially if the weather and/or your kitchen is quite warm.

FROSTING INGREDIENTS

1/2 cup unsalted butter, room temperature
8 ounces cream cheese, room temperature
2 teaspoons vanilla
2 1/2 cups powdered sugar
Dash of fresh lemon juice

FROSTING DIRECTIONS: 

Beat softened butter and cream cheese on medium speed for about 3-4 minutes until completely smooth and creamy. Add the confectioners’ sugar, cream, and vanilla with the mixer running. Increase to high speed and beat for 1 minute. Add the lemon juice and beat until thick and creamy.

Video link: 

baking chocolate cupcakes and brownies a beginner's guide by lisa maligaAmazon link: Baking Chocolate Cupcakes and Brownies: A Beginners Guide

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Spicy Cinnamon + Chile Brownies Recipe

By Lisa Maliga, copyright 2017

chocolatechilebrownies

This Spicy Cinnamon + Chile Brownies recipe is suitable for any occasion. For those of you who love sweet and spicy desserts, this is the recipe for you.

Ingredients:

  • 5 ounces dark chocolate with chili, finely chopped
  • 4.5 ounces butter, room temperature
  • 1 – 2 teaspoons chile powder
  • 1 – 2 teaspoons cayenne powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1 3/4 cups sugar
  • 3 large eggs, room temperature
  • 1 cup all-purpose flour, sifted

Oven temperature: 350 Fahrenheit/177 Celsius

Directions:

Grease your pan with either cooking spray or butter.
Melt butter and chocolate in a glass or stainless steel bowl over a pan.
Temperature should be medium low heat.
When melted, add the chile, cinnamon, and salt. Remove from heat and allow to cool down for several minutes.
In a large bowl, whisk butter and sugar until combined.
Add the first egg, mix in well, then add the second egg and mix well, and add the third egg, mixing well.
Stir in the melted chocolate mixture. Add vanilla.
With a spatula, gently fold in the premixed and sifted cocoa powder and flour.
Pour mixture into pan and bake for 35-40 minutes.
Rotate midway through baking. Brownies will be done when they start to pull away from the sides of the pan and a toothpick inserted in the center of the brownies comes out with some wet crumbs. Remove from oven and place on a wire rack to cool.
Let the brownies cool completely. Cut into squares.
You can serve as is or sprinkle brownies with powdered sugar.

TIP: Sift the flour and cocoa powder together first. Presifted flour also makes your brownies a bit smoother and easier to mix.

This recipe is from the book BAKING CHOCOLATE CUPCAKES AND BROWNIES: A BEGINNER’S GUIDE. Available in eBook and paperback formats.

Amazon link: https://www.amazon.com/dp/B0739RJ452 

Amazon UK link: https://www.amazon.co.uk/dp/B0739RJ452

3DBakingcupcakes book&Phone

Watch the video! 

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Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide–An Excerpt

Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide

by Lisa Maliga, copyright 2017

My second cookbook has just been released after months of testing various chocolate cupcake and brownie recipes. It was so much fun baking these sweet treats and learning more cupcake decorating techniques. For example, I tried the swirl method and was able to come up with this:

peppermintswirlcupcakes2
Peppermint Swirl Cupcakes

I’ve also learned how to make my own sparkling sugar and the various ways to core cupcakes. So, if you love chocolate goodness, keep on reading!

Chapter 1 ~ About the Ingredients

Your cupcakes and brownies can look and taste better than any found in a bakery. What you put into your batch of cupcakes is up to you and your budget. Are fresh eggs and butter available to you? I’ve been able to use farm fresh eggs in many of my batches of cupcakes and brownies. Those hens are free ranging and while kept in a coop at night, during the day they amble around several acres of pasture and eat natural food from the ground as well as organic chicken feed.

Use whatever ingredients you have in your pantry, cupboards and refrigerator for your first batches of brownies and/or cupcakes. Don’t invest a lot of money in ingredients or equipment if you only plan to make the occasional dessert. But once you make brownies and cupcakes from scratch, get creative and try new brands of chocolate, butter, or any of the other ingredients to learn if you can taste a difference. Oftentimes you’ll find some sweet [I couldn’t resist that pun] deals on the ingredients at your grocery store so you’ll spend less money on finding out what you like to add to your chocolaty desserts. Baking isn’t just science–it’s also art.

As the recipes in this book are all about using the most natural ingredients, as well as the best tasting, virgin coconut oil is recommended. This tropical oil is easier to use in oil form rather than solid. Coconut oil is coconut butter at temperatures below 78 degrees Fahrenheit. Depending on the weather, I can let it sit in the sun to melt or if it’s hot enough then measuring it is always easier. Virgin coconut oil gives cupcakes natural moisture and you won’t taste the extra coconut.

Amazon Kindle: Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide

Amazon Kindle UK: Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide

Paperback edition: Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide

3DBakingcupcakes book&Phone

chocolate raspberry macarons SILPAT mat

French Macaron Baking Adventures, Part 16: Chocolate & Raspberry Macarons

By Lisa Maliga, copyright 2017

chocolate raspberry macarons by the author of BAKING FRENCH MACARONS A BEGINNER'S GUIDE

I’m happy to post a new blog for another successful batch of macarons that taste as good as they look. It’s also the first time I’ve used the AmeriColor brand of gel food coloring, and to get the bright pink color I only used 3 drops of Super Red. So, color me a fan of this brand!

I decided to combine chocolate with a dollop of homemade raspberry jam in the center of each macaron. All I had to do in advance was make the jam and the chocolate ganache. Instead of taking pictures, I attempted to film all the steps to preparing French macarons. Even with a tripod, the results weren’t very good. Learning how to operate a camera and keep the lens from auto focusing every time I added a new ingredient was a challenge. Trying to keep my hands away from the lens wasn’t always successful. The first tripod I bought was so flimsy, the camera tipped over. I had to invest in an aluminum one. Then came the video editing which may look easy but when it comes to removing yawn-inducing stretches of watching the whisk attachment going round and round, or seeing someone pipe three trays’ worth of macarons – well that’s not highly entertaining.

chocolate raspberry macarons ingredients
Ingredients for making chocolate raspberry macarons

Anyway, this batch of macarons turned out fine. I used my new Silpat mat for the third and smallest batch of shells. I was so proud of it that I took extra photos of the bright pink shells.

chocolate raspberry macarons SILPAT mat
Bright pink raspberry macaron shells baked on the new Silpat mat

This was the first time I made ganache with Scharffen Berger 62% cacao semisweet chocolate. I REALLY recommend this for a delicious ganache. Yes, I adore Valrhona, but I found this to be just as good. The ganache was so smooth. Even the video I took of it didn’t seem to be too difficult to film. Once it’s edited, I’ll post it on my YouTube channel and link back to this blog post. Below is a screenshot of filling the macarons.

As I made my own raspberry jam and didn’t strain the seeds, the result is natural and changes the texture. If you prefer to make this with a fruit spread, you can choose a seedless raspberry.

chocolate raspberry macarons filling
Adding raspberry filling to the macarons
chocolate raspberry macaron with chocolate ganache
Chocolate ganache filling surrounding homemade raspberry jam in the center.
chocolate raspberry french macarons
Chocolate raspberry French macarons

I’m going to be making another batch of macarons next week. They’re the perfect summer flavor. Watch for the blog and maybe even a video!

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baking french macarons a beginner's guide by lisa maligaWant 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.

Easy Fudgy Mint Walnut Brownie Recipe

By Lisa Maliga, copyright 2017

Here it is, a scrumptious fudgy brownie recipe that’s loaded with minty flavor and LOADS of walnuts. It’s easy to make, you don’t need a mixer, and it’s a wonderful dessert.

fudgymintwalnutbrownies3CU
Fudgy Mint Walnut Brownies

INGREDIENTS:

1/2 cup [113 grams] unsalted butter, cut into pieces

4 ounces [120 grams] mint chocolate, coarsely chopped

11/4 cups [250 grams] granulated white sugar

1 teaspoon  pure vanilla extract OR vanilla bean paste

2 large eggs, room temperature

½ cup cocoa powder [sift into flour]

1/2 cup [65 grams] all purpose flour [sift]

1/2 cup [65 grams] chopped raw walnuts

1 teaspoon peppermint extract OR approx. 20 drops of peppermint Essential Oil

DIRECTIONS:

Preheat oven to 325 degrees Fahrenheit [165 degrees Celsius] and place the rack in the center of the oven. The 8 or 9 inch square baking pan can be buttered [use the butter wrapper] or sprayed with a non stick cooking spray.

In a glass or stainless steel  bowl, placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and whisk in the bowl containing the sugar. Pour in the vanilla extract. Add the eggs, one at a time, beating well after each addition. The batter will be smooth. Stir in the premixed and sifted cocoa powder and flour. Add the peppermint extract or essential oil. Lastly, add half the chopped walnuts. Pour the brownie batter evenly into the prepared pan. Add the rest of the walnuts on top.

Bake for about 35-40 minutes. Rotate pan midway through baking. The brownies will be done when they start to pull away from the sides of the pan and a toothpick inserted in the center of the brownies will come out with a few wet crumbs. Remove from oven and place on a wire rack to cool.

TIPS:

I suggest sifting the flour and cocoa powder together first. Presifted flour also makes your brownies a bit smoother and easier to mix.

If using pure peppermint essential oil, make sure it only contains mentha piperita. That’s the Latin name for the plant. Genuine peppermint essential oil is very concentrated that’s why you measure by drops, not grams or teaspoons. The brand I used in this video is the real deal and I bought it on Amazon. https://www.amazon.com/gp/product/B00V5C97LK

This recipe is from my book Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide.

To watch my video, just go here: