Brownie Macaroon Cupcakes
- Ingredients:8
- Servings:24
- Calories per serving:1020
Brownie Macaroon Cupcakes
- Ingredients:8
- Servings:24
- Calories per serving:1020
This cupcake has a surprise inside: a chewy coconut macaroon! Fudgy frosting tops the cakes.
Ingredient
Toasting Coconut
| Ingredient | Weight | Measure |
|---|---|---|
| Shredded coconut | 1 lb 12.00 oz | 7 cups |
Brownie Batter
| Ingredient | Weight | Measure |
|---|---|---|
| Water, cool approx. 72°F | 2 lb | 4 cups |
| Eggs, large | 10 oz | 5 each |
| Gold Medal™ Chocolate Brownie Mix (11312) | 6 lb | 1 box |
Macaroon Batter
| Ingredient | Weight | Measure |
|---|---|---|
| Water, cool approx. 72°F | 10 oz | 1 1/4 cups |
| Gold Medal™ Angel Food Cake Mix (11195) | 1 lb | 1 pouch |
Icing
| Ingredient | Weight | Measure |
|---|---|---|
| Cream cheese, softened | 1 lb 2.00 oz | 2 1/4 cups |
| Gold Medal™ Ready-To-Spread Chocolate Fudge Icing (11215) | 1 lb 2.00 oz | 2 1/4 cups |
Instructions
- Toasting Coconut
Place coconut on parchment-lined full sheet pan.
Bake at 350°F for 3-4 minutes; stir and bake an additional 2-3 minutes or until lightly browned. Cool and set aside.
- Brownie Batter
- Prepare mix as directed on box for cake-style brownie batter and set aside.
- Macaroon Batter
Add water and cake mix to mixer bowl fitted with whisk attachment; mix until soft peaks form.
Fold 6 cups coconut into bowl until combined.
- Assembly
Deposit Brownie Batter using #12 scoop into paper-lined muffin pans.
Deposit Macaroon Batter using #30 scoop on top.
Add another #12 scoop Brownie Batter and smooth to cover Macaroon Batter.
Bake as directed below and allow to cool completely.
| Bake | Temp | Time |
|---|---|---|
Convection Oven* |
300°F |
25-30 minutes |
Standard Oven |
350°F |
28-33 minutes |
*Rotate pans baked in convection oven one-half turn (180°) after 12 minutes of baking.
- Icing
Add cream cheese to mixer bowl fitted with paddle attachment; mix on high for 3 minutes.
Add chocolate fudge icing and mix on medium speed for 2 minutes or until well combined.
- Finishing
Pipe 1.25 oz of icing mixture (using star tip) on each cooled cupcake.
Top with 2 tsp remaining toasted coconut and serve.
Recipe Tips
Cupcakes containing cream cheese icing need to be held under refrigeration.
Change up the presentation by dipping tops of cupcake in melted chocolate icing and drizzle with melted vanilla icing.
Nutrition Facts
- Calories1020
- Total Fat49g
- Protein13g
- Total Carbohydrate129g
- Sugars3g
Servings: 24
Serving Size: 1 cupcake
Amount Per Serving Calories : 1020
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 49g | 76% |
| Saturated Fat | 32g | 162% |
| Trans Fat | 0g | % Value Not Available |
| Monounsaturated Fat | 8g | % Value Not Available |
| Polyunsaturated Fat | 4g | % Value Not Available |
| Omega-3 | 0g | % Value Not Available |
| Cholesterol | 65mg | 22% |
| Sodium | 770mg | 32% |
| Total Carbohydrate | 129g | 43% |
| Dietary Fiber | 8g | 35% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 5g | % Value Not Available |
| Sugars | 3g | % Value Not Available |
| Protein | 13g | % Value Not Available |
| Vitamin D | Value Not Available | 4% |
| Calcium | Value Not Available | 6% |
| Iron | Value Not Available | 30% |
| Potassium | 220mg | 6% |
| Vitamin A | Value Not Available | 6% |
| Vitamin C | Value Not Available | 0% |
| Vitamin E | Value Not Available | 0% |
| Thiamin | Value Not Available | 15% |
| Riboflavin | Value Not Available | 15% |
| Niacin | Value Not Available | 8% |
| Vitamin B6 | Value Not Available | 6% |
| Folic Acid | Value Not Available | 10% |
| Vitamin B12 | Value Not Available | 4% |
| Pantothenic Acid | Value Not Available | 6% |
| Phosphorus | Value Not Available | 10% |
| Magnesium | Value Not Available | 8% |
| Zinc | Value Not Available | 6% |
| Manganese | Value Not Available | 45% |
| Selenium | Value Not Available | 15% |
| Copper | Value Not Available | 15% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
Exchanges
- Starch 4,
- Fruit 0,
- Other Carbohydrate 4&½,
- Skim Milk 0,
- Low-Fat Milk 0,
- Milk 0,
- Vegetable 0,
- Very Lean Meat 0,
- Lean Meat 0,
- Medium-Fat Meat 0,
- High-Fat Meat 0,
- Fat 9&½,
- Fruits 0c,
- Vegetables 0c,
- Grains 0oz-eq,
- Meat & Beans 3oz-eq,
- Dairy ½c,
- Fats & Oils 0tsp
Carbohydrate Choice
- Carbohydrate Choice8&½
