Ingredients
- For Cupcakes
- 2 cups all purpose flour
- 1½ cups sugar
- 1 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 1 cup unsweetened coconut flakes
- 1 cup vegetable oil
- ¼ cup unsweetened cocoa
- ¾ cup bittersweet chocolate chips
- 2 eggs
- 2 tsp vanilla
- 1 cup hot water
- For Frosting
- 1 package (8 oz) cream cheese
- ¾ cup Nutella
- Preheat oven to 350 F degrees.
- To make the cupcake batter, add all ingredients to the bowl of your mixer and mix until you get a thin batter. Pour batter into cupcake liners. I used a medium size ice cream scoop, I found it was the perfect amount of batter I need for each cupcake.
- Bake cupcakes for about 12 minutes, but start checking in on them after about 8 minutes and do the toothpick test until it comes out clean.
- Let the cupcakes cool completely.
- To make the nutella cream cheese frosting, simply mix the nutella and cream cheese together in a mixing bowl, pour in a piping bag, or simply a ziploc bag and seal it. Place the bag in the fridge for about an hour so that it hardens a bit.
- Pipe the Nutella cream cheese frosting over each cupcake and top with sprinkles if preferred.
Source Recipes : -Here-,
