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Gluten-Free Choco-Coconut 'volcano' Cupcakes

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“Moist, fudgey, and oh-so-cute! These cupcakes are rich and chocolatey with a sweet and crispy toasted coconut centre. Be sure that you press the coconut well into the cupcakes; it tends to 'erupt' from the batter while baking!”
READY IN:
45mins
SERVES:
16
YIELD:
16 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. For muffins, combine flour, sugar, cocoa, powder, salt, and cinnamon in a bowl.
  2. Stir and make a well in center.
  3. In another bowl, beat eggs slightly.
  4. Stir in milk and oil; pour into well.
  5. Stir until JUST moistened.
  6. Fill greased muffin cups.
  7. For filling, mix milk powder with water, stirring vigourusly to blend well.
  8. Add butter, coloring, and vanilla; mix.
  9. Stir in coconut and form into 16 balls.
  10. Push into top center of each muffin.
  11. Bake in a preheated 400* oven for 20 to 25 minutes.
  12. Enjoy!

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