INGRÉDIENTS
For the Cupcakes:
2 cups all-purpose flour
1 tsp baking soda
½ tsp salt
½ cup Hershey’s Special Dark cocoa powder
⅔ cup unsalted butter 1 1/3 sticks
1 tsp vanilla extract
1 ½ cups granulated sugar
3 eggs
1 cup milk.
For the Frosting:
1 cup butter (softened)
4 cups powdered sugar
¾ cup Hershey’s Special Dark cocoa powder
2-3 tsp vanilla extract
1-2 tbsp milk
1 tsp coconut extract.
For the Top:
1 1/2 cups sweetened shredded coconut
1/2 cup sweetened condensed milk
1 cup dark chocolate chips.
INSTRUCTIONS
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