Orange, chocolate coconut cupcakes are cravable desserts

Sometimes a cupcake is the secret to conjuring a kids' smile. These delicious, moist, sweet treats can make some of the most sad days seem a little better. When it comes to a treat, the balance of sweetness is key to success. These orange, chocolate coconut cupcakes are a perfect way to bring a little Florida sunshine and brighten your day.

Chocolate Coconut Cupcakes with Orange Butter Cream Frosting


1 package (18.25 ounces) devil's food cake mix
1 ¼ cup 100% Florida orange juice
½ cup canola oil
3 eggs, beaten
¼ cup shredded, sweetened coconut
Toasted coconut for garnish, optional
Orange slices, quartered, for garnish, optional


Preheat oven to 350° F. 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 Butter Cream Frosting; sprinkle with toasted coconut and garnish with orange slice, if desired.

Orange Butter Cream Frosting


4 cups powdered sugar, sifted
½ cup unsalted butter, slightly softened
3 tablespoons 100% Florida orange juice
1 tablespoon fresh orange zest


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.

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