Coconut Brownie Cups

Coconut Brownie Cups

 

For inspiration this week, I drew off one of my favorite indulgences, which is a dark, rich, chocolaty brownie. I decided to combine this with another one of my favorite flavors which happens to be coconut. So today I bring you Coconut Brownie Cups stuffed full of rich dark chocolate and coconut chips, then topped off with a coconut butter cream and garnished with a slightly salty crunch, from “Dang” brand coconut chips.

 

You’ll need:

 

1 cup Kerrygold Salted Butter

2 2/3  cup sugar

4 large eggs

1 tbsp coconut extract

2  cups Bob’s Red Mill Gluten-Free Flour

2  tsp xanthan gum

1 cup dark cocoa

1 tsp salt

1 cup Dang Lightly Salted Coconut Chips

2 8oz Chocolove 88% Dark Chocolate Bars, chopped

 

Preheat oven to 350°F.  Grease two jumbo muffin tins, or line with large cupcake papers.

 

In a mixing bowl, cream together coconut oil and sugar, followed the eggs. Next, whip in the coconut extract, then set aside.

 

In a separate bowl, combine flour, xanthan gum, cocoa and salt.  Next, slowly mix the dry ingredients into the creamed ingredients. Gently fold in the coconut shreds and chopped chocolate bars.

coconut brownie cups batter coconut chips

Coconut Brownie Cups Chocolove Bars

 

Pour batter into the prepared pans and bake for 30 – 35 minutes or until toothpick comes out clean from center.

 

Coconut Butter Cream

 

1 cup Kerrygold Salted Butter, softened

2 cups powdered Sugar

2 tsp coconut extract

Dang Coconut Chips, for garnish

 

In a bowl using an electric mixer, cream butter until it is light and fluffy. Whip in the first cup of powdered sugar, followed by the second cup and the extract. Whip until fully combined, then use a piping bag to generously frost each brownie cup. Next, garnish each cupcake with a sprinkle of coconut chips for a tasty crunch. Then, serve and enjoy these decadent Coconut Brownie Cups!

 

Coconut Brownie Cups frosted coconut butter cream brownie cupcakes from DDK

 


Coconut Brownie Cups

Ingredients

    Coconut Brownie Cups:
  • 1 cup Kerrygold Salted Butter
  • 2 2/3 cup sugar
  • 4 large eggs
  • 1 tbsp coconut extract
  • 2 cups Bob’s Red Mill Gluten-Free Flour
  • 2 tsp xanthan gum
  • 1 cup dark cocoa
  • 1 tsp salt
  • 1 cup Dang Lightly Salted Coconut Chips
  • 2 8oz Chocolove 88% Dark Chocolate Bars, chopped
    Coconut Butter Cream:
  • 1 cup Kerrygold Salted Butter, softened
  • 2 cups powdered Sugar
  • 2 tsp coconut extract
  • Dang Coconut Chips, for garnish

Instructions

    For the Cupcakes:
  1. Preheat oven to 350°F. Grease two jumbo muffin tins, or line with large cupcake papers.
  2. In a mixing bowl, cream together coconut oil and sugar, followed the eggs.
  3. Whip in the coconut extract, then set aside.
  4. In a separate bowl, combine flour, xanthan gum, cocoa and salt.
  5. Next, slowly mix the dry ingredients into the creamed ingredients.
  6. Gently fold in the coconut and chopped chocolate bars.
  7. Pour batter into the prepared pans and bake for 30 - 35 minutes.
    For the Frosting:
  1. In a bowl using an electric mixer, cream butter until light and fluffy.
  2. Whip in the first cup of powdered sugar, followed by the second cup and the extract.
  3. Whip until fully combined, then using a piping bag generously frost each brownie.
  4. Next, garnish each cupcake with a sprinkle of coconut chips
  5. Serve and enjoy these decadent Coconut Brownie Cups!
http://delectablydifferentkitchen.com/2016/05/coconut-brownie-cups/

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