White Chococonut Cupcakes recipe

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Ingredients

1 teaspoon butter, or as needed
2 cups baking mix
1 cup milk
⅓ cup white sugar
1 egg, beaten
2 tablespoons vegetable oil
1 cup sweetened flaked coconut
¾ cup white chocolate chips, divided

Nutrition Info

233.8 calories
carbohydrate: 28.4 g
cholesterol: 20.4 mg
fat: 12.1 g
fiber: 1 g
protein: 3.6 g
saturatedFat: 5.8 g
servingSize: -
sodium: 298 mg
sugar: 15.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Butter a muffin tin.

  2. Combine baking mix, milk, sugar, egg, and vegetable oil in a bowl. Mix well. Fold in 3/4 cup coconut flakes and 1/4 cup chocolate chips. Fill prepared tin with batter, sprinkle remaining coconut flakes on top.

  3. Bake cupcakes in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Let cool, about 10 minutes.

  4. Melt the remaining 1/2 cup chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, about 1 minute. Drizzle melted chocolate over cooled cupcakes.

Recipe Yield

12 cupcakes

Recipe Note

I made this recipe up while I was bored one summer day. Coconut is the perfect summer flavor!

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