Remember that wonderful hazelnut coconut macaroon recipe I shared with you a couple of weeks ago? Well, during that recipe this amazing creation was formed, Hazelnut Coconut Macaroon Cupcakes and they are just as fabulous as well!
This hazelnut coconut macaroon cupcake recipe is super easy and if you want to make your cupcakes homemade I recommend you do as well. I was in the middle of creating Nutella coconut macaroons when I decided to try making cupcakes instead and used boxed cake mixed.
OK, let me show you how easy this coconut cupcake recipe is.
Nutella Coconut Macaroon Cupcakes
Ingredients:
- 14 ounces sweetened condensed milk (1 can)
- 14 ounces shredded Coconut Flakes (5 1/2 cups)
- 2 teaspoon of Vanilla extract
- 2 Tablespoon of favorite hazelnut spread
- 1 dash of Almond extract (Optional)
Add sweetened condensed milk and coconut flakes into a bowl and mix.
Add vanilla extract and a dash of almond extract (optional) and mix again.
Add the designated amount of hazelnut into the mix. Again, it all depends on how you want it. I felt that his hazelnut spread was too sweet so I cut back a bit.
Mix again and you are done!
Again, you can use Nutella or any favorite hazelnut spread, but because some of them don’t taste the same I recommend you takes your batch and decide if you want to add more.
Now for the cake mix part and my friends, this is very simple. Turn your cake mix box around and follow the instruction to mix cupcakes.
Normally regular cake box ingredients consist of these items:
- 1 Cup Water
- ⅓ Cup Vegetable Oil
- 3 Large Eggs
And then you follow these directions:
Preheat oven to 350F
Mix cake mix, water, oil and eggs in large bowl at low speed until moistened this is normally about half a minute.
Then beat at medium speed for 2 minutes.
Spoon about 2 to 3 Tablespoons of batter into cupcake pans lined with cupcake liners.
Add 1 Tablespoon of macaroon mix
And fill cupcake pans about 2/3 full.
Add another Tablespoon of macaroon mix to the top.
Back for about 17 to 19 minutes and be careful not to bake them over.
Let them cool.
Look, I will say the more macaroon mixture, the better!
I honestly think that these are the most beautiful cupcakes ever!
Look at their inside! Yum!
Ingredients
- 14 ounces sweetened condensed milk (1 can)
- 14 ounces shredded Coconut Flakes (5 1/2 cups)
- 2 teaspoon of Vanilla extract
- 2 Tablespoon of favorite hazelnut spread
- 1 dash of Almond extract (Optional)
- 1 Box of yellow cake
- 1 Cup Water
- 1/3 Cup Vegetable Oil
- 3 Large Eggs
Instructions
- Preheat oven to 350F
- Mix cake mix, water, oil and eggs in large bowl at low speed until moistened this is normally about half a minute.
- Then beat at medium speed for 2 minutes.
- Add sweetened condensed milk and coconut flakes into a bowl and mix.
- Add vanilla extract
- Add a dash of almond extract (optional) and mix.
- Add the designate amount of hazelnut into the mix.
- Mix again
- Spoon about 2 to 3 Tablespoons of batter into cupcake pans lined with cupcake liners.
- Add 1 Tablespoon of macaroon mix
- And fill cupcake pans about 2/3 full.
- Add another Tablespoon of macaroon mix to the top.
- Back for about 17 to 19 minutes and be careful not to bake them over.
- Let them cool.
Check out these recipes:
- One Bowl Apple Cake Recipe
- Simple Besitos de Coco / Coconut Macaroons
- Nutella Cookies (Chocolate Deliciousness!)
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Ummm, yes, please! These look incredible!