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Tasty Sweets » Cupcakes » Hershey’s Coconut Creme Kisses & Chocolate Cupcakes with Vanilla Coconut Frosting

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Hershey’s Coconut Creme Kisses & Chocolate Cupcakes with Vanilla Coconut Frosting

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So after my Lucky Charms Cupcakes for St. Patrick’s Day, I felt I had to redeem myself.  Those are so far from the type of eating habits that I like to advocate.  I’m not saying I always follow the good, wholesome, nutritious, real type of eating habits that I advocate.  Especially on nights like tonight, when I thought for some reason it would be a good idea to eat the frosting that I scraped off of the cupcakes because while it tasted good, I kind of screwed up making it, and could never recreate what I did if I tried.  But in general, I do try to have a healthy lifestyle.

Hershey's Chocolate Coconut Creme Kisses Cupcakes

So I give you cupcakes made with black beans and eggs and coconut oil.  See, wholesome!  Fiber!  Protein!  Good fats!

Coconut Creme Cupcake Collage

Not gonna mention the brown sugar….

One pink Hershey's Chocolate Coconut Creme Kisses Cupcake

And the Coconut Creme Hershey’s Kisses…

One pink Hershey's Chocolate Coconut Creme Kisses Cupcake in front of bag of Kisses

And the frosting full of confectioners sugar and butter…

One pink Hershey's Chocolate Coconut Creme Kisses Cupcake in front of stand

Three green Hershey's Chocolate Coconut Creme Kisses Cupcakes

And another Coconut Creme Hershey’s Kiss on top.

Closeup of pink Hershey's Chocolate Coconut Creme Kisses Cupcakes
Nope, there’s none of that stuff in there.  Just nutrition.  You know, black beans.  And they’re gluten-free.  And anyway, it’s Easter.  Just eat a little less ham.  And save room for dessert!

Coconut Creme Chocolate Cupcakes Collage 2

I saw the recipe for Cadbury Creme Cupcakes on Chocolate & Carrots’, and I wanted to try it.  And I thought the coconut oil in the chocolate cupcakes would lend itself very nicely to sticking one of the little Kiss bodies in the middle.  Vanilla frosting with just a hint of coconut on top was the perfect contrast to the chocolate.

More Hershey's Chocolate Coconut Creme Kisses Cupcakes on stand

I totally agree with what Caroline said about her version.  It’s “a cupcake that you can eat and not feel guilty about, well, except for the icing. That’s full on buttery deliciousness!”

IMG 5235

IMG 5186

And as you would expect, these are Bug (and Hubby) Approved!

Bug loving Hershey's Coconut Creme Chocolate Cupcakes

 

Just a quick note – I made 12, as per the original recipe, but they did rise quite a bit. They all fit, but if you wanted to break out another pan, you could probably make 14-16.

Do you like the holiday Kisses, like these coconut creme ones, or the candy cane ones for Christmas?  Or do you just stick with the classics?

Print Recipe

Hershey's Coconut Creme Kisses & Chocolate Cupcakes with Vanilla Coconut Frosting

Servings: 12 -16
Author: Brianne @ Cupcakes & Kale Chips

Ingredients

For cupcakes:

  • 1 15.5 oz can of reduced sodium black beans, drained and rinsed
  • 4 eggs
  • 1 T vanilla extract
  • 5 T coconut oil or unsalted butter (softened)
  • 3/4 c brown sugar
  • 5 T cocoa powder I used Hershey's
  • 1 t baking powder
  • 1/2 t baking soda
  • 24 Hershey's Coconut Creme Kisses unwrapped

For frosting:

  • 1/2 c 1 stick unsalted butter, at room temperature
  • 1/4 c coconut oil or additional butter
  • 2 c confectioners sugar sifted
  • 1 t vanilla extract
  • 3 T coconut milk or regular milk or heavy cream

Instructions

  • Line muffin tins with cupcake liners, and preheat your oven to 350°F.
  • Combine the first five ingredients (through brown sugar) in your blender, and blend until smooth.
  • Add the cocoa powder, baking powder, and baking soda, and blend until combined.
  • Divide batter between the muffin cups, and place one Kiss in each, pressing down slightly.
  • Bake for 20-25 minutes, or until cake tester comes out clean.
  • Cool in pan for a few minutes, then remove and cool completely on a rack.
  • Frost with Vanilla Coconut Frosting and place another Kiss on top.
  • To make the frosting, using an electric mixer on medium to high speed, beat the butter and coconut oil until creamy.
  • Reduce the speed to low, add the confectioners, and beat until combined.
  • Add the vanilla and coconut milk, increase speed to high, and beat until creamy and fluffy.

Notes

I made 12 cupcakes, as per the original recipe. However, they did rise quite a bit, so you could probably make them a little smaller and get 14-16, if you want to take out another cupcake pan.

 

Recipe adapted from Cadbury Creme Cupcakes from Chocolate & Carrots.

Enjoy!
Coconut Chocolate Cupcakes with Title

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Comments

  1. April says

    April 11, 2012 at 1:37 pm

    I have to share—I made these cupcakes for Easter, and they were a hit!

    I made two dozen, and the only thing different about mine was that I used Pillsbury vanilla flavored frosting and mixed it with coconut extract, since that was what I had on hand. I shared them with my in-laws and my immediate family. Everyone LOVED them. My mom also brought a few to work, and one of her co-workers said it was the best cupcake she ever had!!

    You’ve got something special in this recipe. =) Can’t wait to try more!

    Reply

  9. Meaghan @ Countertop Confections says

    April 1, 2012 at 9:39 am

    These look so good and they are so pretty! And they have actual beans in them? Do you taste the beans or even know that they are in there?

    Reply

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