Pie Cupcakesjumbo Chocolate Coconut Recipes

THE BEST CHOCOLATE COCONUT CUPCAKES

Steps:

• Preheat oven to 350º F.
• Place cupcake liners in muffin tin. Spray lightly with PAM cooking spray. *The cooking spray really helps the cupcakes not stick to the liners.
• Preheat the oven to 350 degrees (F). Line a 12-cup cupcake/muffin tin with cupcake liners and lightly spray the liners with non-stick spray (optional but it does help them peel right off).
• Melt the oil, butter,and chocolate together in the microwave, heating in 30 second increments, and stirring between increments each time. You can also melt the oil, butter, and chocolate over very low heat on the stove top, but I find the microwave to be much easier. Whisk mixture until completely smooth and set aside to cool.
• In a medium sized bowl combine the flour, baking soda, baking powder, cocoa powder, and salt; stir together until thoroughly combined; set aside.
• In a large bowl, whisk together the eggs, yolk, sugar and vanilla together; beat until smooth. Add the cooled oil/butter/chocolate mixture and whisk until smooth. Add half of the flour mixture, then half of the sour cream. Repeat the process until everything is added, and be sure to mix until JUST combined - then quickly stir in the hot coffee/water. It's important not to over mix, here! Just stir until evenly combined.
• Divide the batter among the 12 liners in your prepared pan. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
• In a small, deep heavy-bottom pot heat the heavy cream, sugar, and butter over medium-high until the sugar has completely melted; whisk well to combine.
• Whisk the cornstarch and vanilla into the cream mixture and bring to a boil.
• Continue cooking the mixture until thick, about 1 minute.
• Remove from the heat and stir in the coconut. Let the mixture cool completely before using.
• Beat butter with an electric mixer in a large bowl until smooth; add vanilla extract.
• Gradually add confectioners sugar to butter, beating until well blended. Don't worry if it looks dry!
• Add milk into butter mixture and beat until smooth.
• Fold half the coconut into the icing.
• Sprinkle remaining coconut over cupcakes.
• Once cupcakes are cooled, cut a small hole in the center of each cupcake. Place a tablespoon of filling in the center of each cupcake, then top with buttercream. Top each cupcake with toasted or untoasted coconut, and serve!

COCONUT CREAM PIE CUPCAKES

Steps:

• Pre-heat over to 350° F. Mix Coconut milk well before adding to the batter.
• In a large mixing bowl, combine cake mix with all remaining ingredients. Beat on medium speed until all ingredients are well mixed. Scrape down the sides of the bowl and stir from the bottom.
• Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full. Bake at 350° for 15-18 minutes. Check for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, your cupcake is done. Cool completely.
• Combine the pudding with milk and coconut extract. Whisk until pudding is dissolved. Refrigerate until firm.
• Prepare the whipped cream. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
• Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream at medium-high speed until soft peaks start to form. Add the powdered sugar and continue beating at high speed until stiff peaks form.
• Remove pudding from the refrigerator (after it has set) and gently fold in whipping cream. Place filling in a Ziploc bag and refrigerate until ready to use.
• Chill the bowl for 5-10 minutes again. Beat the cream cheese on medium-high speed for 2-3 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.
• Add 3 tablespoons of heavy whipping cream. Beat into the cream cheese until cream cheese resembles a liquid mixture.
• Slowly drizzle in the heavy whipping cream and continue beating until the cream cheese resembles a liquid mixture. Continue to add the remaining heavy whipping cream and beat on medium-high speed until soft peaks form. Add the powdered sugar and vanilla extract and beat until stiff peaks form. Use immediately or keep refrigerated.
• To assemble the cupcakes, remove the middle of the cupcake using a spoon, knife, or cupcake corer. Cut off the tip of the Ziplock bag and fill the center with the coconut mousse filling. Top with cream cheese whipped cream. Sprinkle with shredded coconut. These cupcakes must be refrigerated.

PIE CUPCAKES`~JUMBO CHOCOLATE-COCONUT

Steps:

• 1. Heat overn to 450 degrees. Remove pie crusts from pouches, unroll on work surface. Cut six 4 3/4-inch rounds, from each crust. Firmly press 1 round in bottom and up the sides of each of 12 nonstick jumbo muffin cups. Bake 5 minutes.
• 2. Reduce oven temperature to 350 degrees. Make cake batter as directed on box. Place 1 tablespoon chocolate chips and one teaspoon coconut in each pastry-lined muffin cup. Top with cake batter, dividing evenly amoung muffin cups.
• 3. Bake 30 to 33 minutes of until toothpick inserted in center of cake comes out clean. Cool completely. Frost with frosting. Top each with one teaspoon coconut.

JUMBO CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Generously grease a 6-cup jumbo muffin pan with cooking spray.
• Combine flour, cocoa powder, baking soda, baking powder, and salt in a bowl.
• Beat butter until smooth in a large bowl. Add sugar and beat for 1 minute. Add eggs and vanilla and beat until thoroughly mixed. Stir in dry ingredients. Add milk and mix until smooth.
• Fill the prepared muffin cups 3/4 full with batter.
• Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 35 minutes. Cool in the pan for 5 minutes. Transfer to a wire rack and let cool completely, about 25 minutes more.

COCONUT-PECAN GERMAN CHOCOLATE PIE

Steps:

• In a small bowl, mix flour and salt; cut in lard until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake 11-13 minutes or until bottom is lightly browned. Remove foil and weights; bake 6-8 minutes longer or until light brown. Cool on a wire rack. Reduce oven setting to 350°., In a microwave, melt chocolates in a large bowl; stir until smooth. Cool slightly. Whisk in milk, egg yolks and vanilla; stir in pecans. Pour into crust. Bake 16-19 minutes or until set. Cool 1 hour on a wire rack., Meanwhile, in a small heavy saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook 2-3 minutes or until mixture thickens and a thermometer reads 160°, stirring constantly. Remove from heat. Stir in coconut and vanilla; cool 10 minutes., Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold.