Coconut Cookie Dough Cupcakes

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PREP TIME: 15 MIN

COOK TIME: 17-21 MIN

TOTAL TIME: 37 MIN

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The best Summer Cookie Dough cupcake there is!

Ingredients

Cupcake

• 1 Cup + 1 Tbsp All Purpose Flour
• 1 Tsp Baking Powder
• 1/2 Tsp Salt
• 1/2 Cup Unsalted Butter
• 3/4 Cup Sugar
• 1 Large Egg
• 1 Egg White
• 1/2 Cup Coconut Milk
• 1 1/2 Tbsp Liquid Coconut Oil
• 2 Tsp Coconut Extract
• 1 Tsp Vanilla Extract
• 1/3 Cup Shredded Sweetened Coconut
• 1/3 Cup Mini Chocolate Chips

Coconut Cookie Dough Buttercream

• 1 Cup Unsalted Butter
• 3 Cups Powdered Sugar
• 1/3 Cup Brown Sugar
• 1/3 Cup Flour(SEE TIPS)
• 1/4 Cup Coconut Milk
• 1 Tsp Vanilla
• 1/2 Tsp Coconut Extract
• 1/2 Tsp Vanilla

Instructions

1. Make Sure all of your wet ingredients are room temperature so they incorporate well.
2. Preheat your oven to 350F Degrees.
3. Prepare your cupcake pans with the cupcake papers.
4. Using a handheld or a stand mixer with a paddle or whisk attachment beat the butter and sugar together on med/high speed until smooth and creamy for 5 minutes.
5. Scrape the sides and bottom of your bowl and add the egg and egg white one at a time giving about 20 seconds in between making sure one egg incorporates before adding the next one. Scrape the sides and bottom of your bowl and beat until incorporated about 15 seconds.
6. In a separate bowl, sift your flour, baking powder and salt. In another bowl whisk together your coconut milk, coconut oil and your extracts.
7. With the stand mixer beating on med speed fold in 5 portions your dry ingredients and wet ingredients onto the butter and egg mixture starting with your dry ingredients and ending with dry ingredients. I.E. Dry, wet, dry, wet,dry. Once you add the last bit of your dry ingredients only mixed until combined. Do not over mix!
8. Add your coconut flakes and chocolate chips. Give another quick beat until incorporated.
9. Fill your cupcake liners about 2/3 of the way.
10. Bake for 17-20 Mins or until a toothpick inserted in the center comes out clean.

Coconut Cookie Dough Buttercream

1. Make sure your butter is room temperature.
2. In a stand mixer with a paddle attachment beat your butter and brown sugar for about 3 mins.
3. Gradually mix in the powdered sugar and flour 1 cup at a time. Pour in coconut milk inbetween each addition.
4. Scrape the sides and bottom of your mixing bowl as needed.
5. Add vanilla, coconut emulsion and pinch of salt.
6. Once you have added all your powdered sugar and flour whip for 2-3 minutes until well incorporated and smooth.

Tips

7. Make sure all wet ingridients for both cupcake and buttercream are room temp so everything mixes well.
8. Raw Flour can have bacteria and has to be baked to kill the bacteria and be consumed in buttercream. Place flour in a baking sheet with parchment paper and bake for 5 mins. Allow to cool completely before using on your buttercream.
9. The cupcakes can be made a day in advanced and can be frozen. Keep your cupcakes in cupcake pan and add plastic wrap tightly around. Allow to thaw before frosting.
10. Cupcakes will be good for 3-5 days. Keep refrigerated and take out to thaw the desired amount to eat.

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