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White Chococonut Cupcakes

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"I made this recipe up while I was bored one summer day. Coconut is the perfect summer flavor!"
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Ingredients

41 m servings 234 cals
Original recipe yields 12 servings (12 cupcakes)

Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Butter a muffin tin.
  2. Combine baking mix, milk, sugar, egg, and vegetable oil in a bowl. Mix well. Fold in 3/4 cup coconut flakes and 1/4 cup chocolate chips. Fill prepared tin with batter; sprinkle remaining coconut flakes on top.
  3. Bake cupcakes in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Let cool, about 10 minutes.
  4. Melt the remaining 1/2 cup chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, about 1 minute. Drizzle melted chocolate over cooled cupcakes.

Footnotes

  • Cook's Note:
  • Buttermilk may be substituted for the milk.

Nutrition Facts


Per Serving: 234 calories; 12.1 g fat; 28.4 g carbohydrates; 3.6 g protein; 20 mg cholesterol; 298 mg sodium. Full nutrition

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