Brownie Macaroon Cupcakes
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Brownie Macaroon Cupcakes

Brownie Macaroon Cupcakes

This cupcake has a surprise inside: a chewy coconut macaroon! Fudgy frosting tops the cakes.

Servings: 24 servings (1 serving = 1 cupcake)
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
Toasting Coconut
  1. Place coconut on parchment-lined full sheet pan.
  2. 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
  1. Prepare mix as directed on box for cake-style brownie batter and set aside.
Macaroon Batter
  1. Add water and cake mix to mixer bowl fitted with whisk attachment; mix until soft peaks form.
  2. Fold 6 cups coconut into bowl until combined.
Assembly
  1. Deposit Brownie Batter using #12 scoop into paper-lined muffin pans.
  2. Deposit Macaroon Batter using #30 scoop on top.
  3. Add another #12 scoop Brownie Batter and smooth to cover Macaroon Batter.
  4. 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
  1. Add cream cheese to mixer bowl fitted with paddle attachment; mix on high for 3 minutes.
  2. Add chocolate fudge icing and mix on medium speed for 2 minutes or until well combined.
Finishing
  1. Pipe 1.25 oz of icing mixture (using star tip) on each cooled cupcake.
  2. Top with 2 tsp remaining toasted coconut and serve.

  • 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.

View Recipe Instructions

Nutrition Information

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Serving Size:
1 cupcake
Calories
1020
Calories from Fat
440
% Daily Value
Total Fat
49g
76%
Saturated Fat
32g
162%
Trans Fat
0g
Cholesterol
65mg
22%
Sodium
770mg
32%
Total Carbohydrate
129g
43%
Dietary Fiber
8g
35%
Sugars
3g
Protein
13g
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
30%
30%
Exchanges:
4 Starch; 0 Fruit; 4 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 9 1/2 Fat;
Carbohydrate Choice
8 1/2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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