Do you ever get the urge to bake something rich and chocolatey, with an adventurous twist?
Every Monday night I host a ministry for young adults in my house. It’s the perfect excuse to bake something and pawn it off on my unsuspecting friends. However, after Friday’s angel food cake fiasco, I decided to make something that wasn’t burnt, dry, and in pieces, but rather something moist, chocolatey, and tropical.
All hail the birth of the Chocolate Mango Cupcake with Coconut Frosting. Om nom nom. Nom.
The process was really quite simple, so easy a caveman could do it. It could also be made vegan easily, by adding just a little more mango or subbing banana for the eggs.
- 1 box of Devil’s Food cake mix (dairy-free)
- 1 mango
- Baker’s chocolate chunks (dairy-free)
- 2 eggs (amount listed on box recipe, minus 1 – substitute with a banana or another mango to eliminate eggs)
- ⅓ cup of canola oil (amount listed on box recipe)
- 1 ¼ cups of water (amount listed on box recipe)
- coconut flakes
- vanilla frosting
- food coloring
Step one is always to check the oven first and make sure you’re not going to roast an innocent glove or towel. Now preheat the oven to 350 degrees Fahrenheit.
Cut up the ripe mango and puree it in a blender. It mixes much, much better pureed. Chunks of mango appearing in a cupcake aren’t as appetizing as they may sound. Chunks of chocolate, on the other hand, absolutely enhance the cupcake eating experience.
Mix the cake mix, pureed mango, eggs, oil and water in a large bowl. Mixing it all with an electric mixer puts more fluff in the batter, which helps keep the cupcakes light. Fold in the chocolate chunks and spoon out the mixture into your choice of cupcake holder. I use paper cupcake sleeves for easier handling.
Bake for about 22 minutes, so you know it’s cooked and not burning. To test, insert a toothpick into the center of one of your biggest cupcakes. If it comes out clean, then they’re done. Don’t forget that you put chocolate chunks in the batter, so you may have to do the test more than once to determine whether they’re actually finished or not.
Let your cupcakes cool for at least 30 minutes. I’d let them cool for an hour, just to make sure they won’t melt your frosting. Nobody likes drippy frosting.
Mix the food coloring into your white vanilla frosting to get a bright orange color. I put lots of yellow and just a couple drops of red to make my orange. Frost your cupcakes and top with some coconut flakes. Voila! You’re finished!