Monday, January 7, 2013

Chocolate Coconut Cupcakes

photo credit: cafemama via photopin cc

Serves: 24 cupcakes
  • 1 oz bittersweet chocolate
  • 1/2 cup cocoa powder
  • 2/3 cup hot coffee
  • 1/3 cup whole milk
  • 1 1/3 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 10 Tbsp butter, softened and cut into cubes
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 3 eggs
  • 1 tsp vanilla
  • 3/4 cup coconut milk
  • 1/2 cup sugar
  • 2 Tbsp flour
  • 2 1/2 cups shredded coconut
  • 1/2 cup chopped almonds
  • 1 tsp vanilla
  • 3/4 cup coconut milk
  • 1 Tbsp flour
  • 3/4 cup butter
  • 3/4 cup superfine sugar
  • 1/4 tsp coconut extract

  1. Preheat oven to 325F. For the filling, place the coconut onto a baking sheet. Toast in 5 minute increments until brown. Set aside. Reserve 1/2 cup for garnish.
  2. Meanwhile for the cupcakes, line two cupcake pans with paper liners. In a medium heatproof bowl, combine the chocolate and cocoa powder. Pour in hot coffee and whisk until smooth. Whisk in milk. Set aside.
  3. In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
  4. In a large bowl, beat the butter and sugars until fluffy, about 3 minutes. Add the eggs, one at a time, then beat in the vanilla. Add the flour mixture in three parts, alternating with the chocolate mixture. Divide the batter into the paper liners and bake 20 minutes or until a toothpick comes out clean. Let cool for a few minutes then transfer the cupcakes to a wire rack to finish cooling.
  5. For the filling, in a medium saucepan, whisk together the milk, sugar and flour until blended. Bring to a boil over medium heat and cook for about 5 minutes or until thickened and bubbly. Remove from the heat. Stir in remaining 2 cups coconut, almonds, and vanilla. Allow it to cool until room temperature.
  6. For the frosting, in a small saucepan, whisk together the milk and flour. Bring to a boil over medium heat and cook for about 5 minutes or until thickened and bubbly. Remove from heat and allow it to cool until room temperature. In a large bowl, beat together the butter and sugar until light and fluffy, about 5 minutes. Add the milk mixture and coconut extract, beating on high speed until it is the texture of whipped cream.
  7. To assemble, cut a hole out of each cupcake middle, being careful not to cut all the way through. Fill it with the coconut-almond mixture and top with some of the cake you just cut out. Frost to cover the hole and garnish with toasted coconut.

Nothing could be better than a chocolate coconut cupcake topped with marshmallow frosting, or maybe one topped with candies or ganache.


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