Thursday, May 6, 2010

Cocoa Coco Cupcakes

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Source: Honest Fare


Cocoa Coco Cupcakes

For the cupcakes:

3/4 cup of unsalted butter, room temperature
1 1/4 cup of sugar
3 eggs, room temperature
1 cup of canned coconut milk
1 teaspoon of vanilla extract
2 1/4 cups of flour
1 teaspoon of salt
1 teaspoon of baking powder
3/4 cup of sweetened desiccated coconut

For the frosting:

4 tablespoons unsweetened cocoa powder
5 tablespoons butter
1 c. confectioners sugar
3 tablespoons milk
4 oz. heavy whipping cream

Directions

For the cupcakes:

1. Preheat the oven to 350 F. Cream the butter until light and fluffy. Add sugar and cream till light and fluffy again. Scrape sides for even mixing.
2. Add the eggs, one at a time, beating for 30 seconds each to ensure mixing. Scrape down the sides.
3. Combine the flour, salt, and baking powder in one bowl. In another add 1 cup of a well shaken can of coconut milk and a teaspoon of vanilla. Add 1/3 of the dry ingredients and mix, then add 1/2 of the wet ingredients. Continue alternating with the wet and dry mixtures, ending with the dry. Stop mixing once just as the ingredients become incorporated. Don’t overbeat.
4. Dice up desiccated coconut into shorter pieces. Fold coconut into batter.
5. Scoop batter into cupcake papers three-quarters of the way full. Bake for 18-22 minutes. Check with toothpick for doneness. If the toothpick comes out of the cupcake clean, then they’re ready (don’t over bake). Allow the cupcakes to cool for a minute or two in the pan, then transfer to a wire rack to cool completely.

For the frosting:

1. Make sure butter and milk are room temp! Cream butter in mixing bowl. Add cocoa and sugar, alternating with milk and beat until spreadable consistency. In separate vessel, blend/mix whipping cream until thick. Fold desired amount of whipped cream (I did about 2 ounces.) into frosting.
2. Spread across cupcakes and top with coconut!