Chocolate Coconut Cupcakes with Orange Buttercream Frosting

Chocolate Coconut Cupcakes with Orange Buttercream Frosting
Staff Writer
Florida Department of Citrus

These tropical cupcakes are made with coconut and orange zest. 

12
Servings
500
Calories Per Serving
Deliver Ingredients

Ingredients

For the Coconut Cupcakes

  • 1 package (18.25 ounces) devil's food cake mix
  • 1 1/4 Cup orange juice
  • 1/2 Cup canola oil
  • 3 eggs, beaten
  • 1/4 Cup shredded, sweetened coconut
  • Toasted coconut, for garnish
  • Orange slices, quartered, for garnish

For the Orange Buttercream Frosting

  • 4 Cups sifted powdered sugar
  • 1/2 Cup unsalted butter, slightly softened
  • 3 Tablespoons orange juice
  • 1 Tablespoon orange zest

Directions

For the Coconut Cupcakes

Preheat oven to 350 degrees. Line muffin tin with cupcake liners. In mixing bowl, combine cake mix, orange juice, oil, eggs, and coconut. Beat with mixer for 2 minutes on medium speed. Pour into cupcake liners, filling each about 2/3 full. Bake for 18 to 22 minutes, or until toothpick inserted in center of cupcake comes out clean. Remove cupcakes from muffin tin and place on wire rack; cool completely. Frost cupcakes with Orange Buttercream Frosting; sprinkle with toasted coconut and garnish with orange slice, if desired.

For the Orange Buttercream Frosting

In mixing bowl, combine all ingredients. Beat on low speed with mixer. Increase speed gradually and beat until smooth and creamy, scraping down sides of bowl often.

Nutritional Facts

Total Fat
30g
43%
Sugar
4g
4%
Saturated Fat
5g
21%
Carbohydrate, by difference
55g
42%
Protein
4g
9%
Vitamin A, RAE
1µg
0%
Vitamin C, total ascorbic acid
9mg
12%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
15mg
2%
Choline, total
3mg
1%
Fiber, total dietary
10g
40%
Folate, total
43µg
11%
Iron, Fe
1mg
6%
Magnesium, Mg
11mg
3%
Niacin
2mg
14%
Phosphorus, P
44mg
6%
Selenium, Se
5µg
9%
Sodium, Na
128mg
9%
Water
23g
1%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.