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Coconut Macaroon Cupcakes

Coconut Macaroon Cupcakes - Celebrate the arrival of spring with Coconut Macaroon Cupcakes topped with dark chocolate, toasted coconut and whipped cream.
Course Dessert
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings 10 -12
Author Jessica (swankyrecipes.com)

Ingredients

  • 1/3 cup unsalted butter , at room temperature
  • 21 packets SPLENDA® Naturals Stevia Sweetener
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1 1/4 cup all purpose flour
  • 1 1/4 teaspoon baking soda
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup + 2 tablespoons milk

Topping

  • 1/2 cup dark chocolate chips
  • 1/2 cup heavy cream
  • 1 packet SPLENDA® Naturals Stevia Sweetener
  • 1/2 teaspoon meringue powder
  • 1/2 cup coconut flakes , toasted

Instructions

  • Preheat oven to 350 degrees F. Add cupcake liners to muffin tin pan; set aside.
  • Cream butter and SPLENDA® Naturals Stevia Sweetener in a mixer on medium-high for about 2 minutes. Beat in egg, vanilla extract and coconut extract. Mixture will be clumpy. Wipe down sides of bowl with spatula.
  • In a separate bowl, whisk together flour, baking soda, baking powder and salt.
  • Alternate adding dry ingredients and milk to mixer, beating on low speed. Pour batter evenly into cupcake liners, filling it 3/4 full of batter. Bake for 15 minutes or until a toothpick inserted into the center of the cupcake comes out clean.

To make the topping

  • On low heat over the stove top, melt 1/2 cup dark chocolate chips. Dip each cupcake into the chocolate or use a spoon to spread it on top. Allow to cool for at least 2 hours.
  • Meanwhile, preheat the oven to 325 degrees F. Line a baking sheet with parchment paper. Evenly spread coconut flakes into a single layer. Bake in oven for about 5-7 minutes, flipping flakes to evenly brown; set aside.

Cream Icing

  • Add cream to mixing bowl and beat on high with whisk attachment. Add in 1 packet SPLENDA® Naturals Stevia Sweetener and 1/2 teaspoon meringue powder. Beat until soft peaks form. Frost each cupcake and top with toasted coconut flakes.