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You are here: Home / Sweets / Vanilla Bean Mini Chocolate Chip Cupcakes with Coconut Cream Cheese Frosting

Vanilla Bean Mini Chocolate Chip Cupcakes with Coconut Cream Cheese Frosting

October 3, 2014 By Spices in My DNA Leave a Comment

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One night after work I was super in the mood to bake..well..I always am. I pretty much stress bake/cook after I get home every night. Always go straight into the kitchen. It is my favorite way to unwind. My hours are super crazy. I don’t get home until 10 P.M. usually, so I am always wanting to cook when I get home because I don’t get the chance to during the day/evening. So these cupcakes. Vanilla bean and chocolate, two of my favorite things in the world. AND coconut cream cheese frosting. I can’t. These are toooo good. I had to give half of them away or else I would have eaten all of them…I even had one for breakfast one day. Oops.

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I love the little chocolate chips running through them. I decided to use mini ones so you’d get more chocolatey goodness in every bite.

Makes 1 dozen standard size cupcakes.

For the cupcakes:
1 stick unsalted butter, melted and cooled
1 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 vanilla bean, seeds scraped, pod discarded
3/4 c. granulated sugar
1 large egg
1/4 c. plain Greek yogurt (I used 0% but I’m sure 2% would work here too)
2 tsp. vanilla extract
3/4 c. milk (I used unsweetened vanilla almond milk)
1/2 c. mini semisweet chocolate chips (tossed in 1/2 tsp. flour)

For the frosting:
12 T. (1 1/2 sticks) unsalted butter, softened
4 oz. cream cheese, softened
1 tsp. coconut extract
1 tsp. vanilla extract
3/4 c. sweetened shredded coconut
2 1/2 c. powdered sugar
unsweetened coconut flakes, toasted for garnish, if desired (I just toast mine in a dry skillet, watching very carefully over medium heat for a few minutes until golden).

Preheat oven to 350℉. Line a cupcake tin with liners. Set aside.

In a medium bowl, whisk together flour, baking powder, and salt. In a separate small bowl, add the vanilla bean to the melted butter and whisk until the little vanilla bean specks are incorporated. Set aside.

In a medium bowl, whisk together the egg and sugar. Stir in the Greek yogurt, vanilla, milk, and butter/vanilla bean mixture until smooth. Add dry ingredients to wet and mix until just combined. Fold in chocolate chips. Pour batter into tins and fill them 3/4 the way full. Bake for 18-20 minutes until tops are lightly golden and a toothpick comes out clean. Let cool completely before frosting them. I keep them in the tins for 10-15 minutes and then cool the rest of the way on a cooling rack.

To make the frosting, beat the butter and cream cheese on high speed for 2-3 minutes until light and fluffy. Add coconut and vanilla extract and beat for another minute. Add powdered sugar gradually, and beat for 2-3 minutes on high until fully incorporated and fluffy. Reduce speed and add the sweetened shredded coconut, and beat for another 30 seconds-1 minute. Transfer to a piping bag and frost cupcakes. Top with toasted coconut if desired.
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How pretty?!

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Filed Under: Sweets

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Welcome! I'm so happy you're here. This is the space where I share healthy recipes with a sprinkle of indulgence mixed in! I’m wildly passionate about food, and I grew up in a family of foodies. I was surrounded by it from an early age and immediately fell in love. I love to share super flavorful, unique, and healthy recipes, as well as indulgent, comforting meals we all need from time to time!

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