Prep time: About 10 minutes
Baking Time: 15 to 17 minutes
Calories per serving: 124 calories
Coconuts! Cupcakes! I don’t know what it is but lately, I’ve been a little obsessed with these two terrific things. About two weeks ago, my stepdaughter and I made some cupcakes and had tons of fun with them. I guess that got me going. Then last week at the grocery store, I decided to try Newton’s Fruit Thins Toasted Coconut Drizzled with Dark Fudge. Oh boy, I just had to experiment with chocolate and coconut 🙂
So now, I have the pleasure of sharing the recipe with all of you.
For starters, preheat the oven to 350 deg F.
Mix together the apple sauce and sugar in a medium bowl. Add the eggs one by one, then add in the Greek yogurt, almond milk and vanilla. Set aside.
½ cup Apple Sauce – Unsweetened
¾ cup Dark Brown Sugar
6 oz Chobani – Greek Yogurt – Plain
¾ cup Nature’s Place – Vanilla Almond Milk-All Natural
2 tsps Pure Vanilla Extract
1 cup King Arthur Flour – Unbleached Cake Flour Blend
1 cup King Arthur – Unbleached All-Purpose Flour
¾ cup Hershey’s Special Dark cocoa
1 tsp Baking Powder
½ tsp salt
1 tsp baking soda
In a separate bowl, mix the flours, baking soda, baking powder, cocoa and salt. Slowly incorporate the dry ingredients mixture into the wet mixture. Feel free to use a hand mixer and mix on medium low for about 2 minutes. Your mixture will be a bit thick.
Line some muffin tins with muffin cups. Fill each cup about 2/3 of the way. Bake for about 15 to 17 minutes. Cool completely.
For the frosting, I used:
1 cup Bob’s Red Mill – Flaked Coconut (Unsweetened), toasted
1 cup Whipped Lite Whipped Topping
1/3 cup All Natural Hazelnut Spread (a.k.a. Nutella)
Toast the coconut flakes in a pan, cool for a few minutes. In a medium bowl, pour in the toasted coconut then mix in the hazelnut spread. I added the whipped topping to make it fluffier and it worked like a charm. Spoon each muffin with the coconut mixture. Enjoy!
Eat well and be well. – Ella Bella