Gluten Free Chocolate-Coconut Cupcakes
1/3 cup unsweetened baking cocoa
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons butter, softened
3/4 cup sugar
1 teaspoon vanilla extract
3/4 cup hot water
1 cup cold heavy cream
1/4 cup powdered sugar
1/2 cup sweetened coconut flakes, toasted, cooled
HEAT oven to 350°F. Line 12 muffin cups with paper baking cups.
COMBINE flours, cocoa, baking soda, baking powder and salt in medium bowl. Beat butter in large bowl with mixer on medium speed until fluffy. Gradually add sugar. Add eggs, one at a time, beating 1 minute after each addition. Beat in vanilla. Gradually add flour mixture. Add hot water. Blend until batter is smooth. Divide into prepared muffin cups.
BAKE 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan to wire rack to cool completely.
BEAT cream and powdered sugar in medium bowl with mixer on high speed until stiff peaks form. Pipe or spread on cupcakes. Sprinkle with coconut. Chill until ready to serve.
Serving Size (1 of 12 cupcakes), Calories 250 (Calories from Fat 140), Total Fat 16g (Saturated Fat 10g, Trans Fat g), Cholesterol 70mg, Sodium 270mg, Total Carbohydrate 26g (Dietary Fiber 3g, Sugars 18g), Protein 3g, Potassium 145mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium 36mg, Iron 1mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.