Combine flour, baking powder, and cocoa. Sift together and set aside.
Place the butter and sugar in a deep bowl and beat with a mixer or large spoon until the mixture is smooth and fluffy. Gradually add the eggs (previously lightly beaten) until the ingredients are well combined.
Add the prepared flour mixture, shredded coconut, chocolate chips, and milk to the whipped butter with sugar and eggs. Beat just until all ingredients are combined.
Using a spoon, place the prepared mixture into the mold; if it is a ½ cup capacity mold for cupcakes, there will be enough for 10-12 cupcakes. But if your mold is for cupcakes of 1 cup capacity, then there will only be enough mixture for 5 or 6.
Bake for 30 - 45 minutes. Let cool and they will be ready.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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