Ingredients
CUPCAKES
all-purpose flour 1 3/4 cups
baking powder 1 1/2 teaspoons
salt 1/4 teaspoon
butter 1/2 cup (1 stick, room temperature)
sugar 1 cup
vanilla extract 1 teaspoon
eggs 2 (room temperature)
yogurt 1/2 cup plain or vanilla
coconut 1/2 cup sweetened shredded
dark chocolate (about) 2.5 oz. chopped
FROSTING
nutella 6 oz.
TOPPING
coconut (about) 5 oz.
dark chocolate (about ) 1 oz.
Preparation
- Preheat oven to 375 and put cupcake liners in pans
- Chop chocolate (keep the topping and cupcake chocolate separate)
- Mix flour, baking soda, and salt.
- Beat the butter, sugar, and vanilla
- Gradually mix flour mixture, chocolate (just the 2.5 oz.), and yogurt into sugar mixture.
- Fill the cups.
- Bake cupcakes for 20-25 minutes or until toothpick inserted into center of cupcakes come out clean.
- Take out cupcakes and let cool for 20 minutes.
- Frost cupcakes with nutella. (Yummmm)
- Put rest of coconut and chocolate in a bowl.
- Roll the frosted top of them in the coconut mix.
- Enjoy
