Toasted Coconut Brownie Cupcakes with Marshmallow Buttercream Frosting are perfect for birthdays, celebrations or even just for dessert after dinner! You will want to make these again and again.
Yield: 18 cupcakes |Prep Time: 15 mins |Cook Time: 35 mins |Total Time: 50 mins
Ingredients
For the brownie cupcakes:
- 1 cup unsalted butter (2 sticks)
- 1 cup dark chocolate chips
- 1/2 cup light brown sugar packed
- 1 1/2 teaspoons pure vanilla extract
- 4 large eggs at room temperature
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking powder
For the marshmallow buttercream frosting:
- 1 cup unsalted butter at room temperature (2 sticks)
- 3 cups confectioners’ sugar sifted
- 7 ounces Marshmallow fluff
- 2 tablespoons heavy cream
- 1/8 teaspoon salt
- 1 cup shredded coconut lightly toasted
Instructions
- Preheat the oven to 350 degrees F. Line a cupcake pan with liners; set aside.
- Add the butter and chocolate to a heat-proof bowl set over a pot of simmering water. Stir until the butter and chocolate are melted. Stir in the brown sugar and vanilla. Remove from heat and allow to cool.
- Once the mixture is slightly cooled, add the eggs, one at a time, beating well after each addition. Whisk in the flour, salt and baking powder until just combined.
- Divide the batter among the prepared cupcake liners. Bake 22 to 24 minutes, or until a toothpick inserted into the center comes out clean. Remove the cupcakes from the oven and allow them to cool for 2 to 3 minutes in the pan, then transfer them to a cooking rack to finish cooling.
- To make the buttercream frosting, add the butter to the clean bowl of a stand mixer fitted with the paddle attachment. Add the confectioners’ sugar and mix until light and fluffy, about 4 minutes. Add the marshmallow fluff, heavy cream and salt; beat for an additional minute.
- Pipe the frosting onto the cupcakes and sprinkle with toasted coconut. Enjoy!
Notes
- I used a large open star tip.
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