Chocolate Coconut Frosted Treats (Print Version)
# Ingredients:
→ For the chocolate cupcakes
01 -
5 ounces (142 grams) bittersweet chocolate, finely chopped
02 -
1/3 cup (28 grams) Dutch-process cocoa
03 -
1/2 cup boiling water
04 -
3/4 cup (95 grams) all-purpose flour
05 -
1/2 cup (100 grams) granulated sugar
06 -
1/4 cup (50 grams) packed light brown sugar
07 -
1/2 teaspoon salt
08 -
1/2 teaspoon baking soda
09 -
1/2 cup full-fat canned coconut milk, shaken well or whisked until smooth
10 -
1/4 cup melted virgin coconut oil
11 -
2 large eggs plus one egg yolk, at room temperature
12 -
2 teaspoons white vinegar
13 -
1 teaspoon vanilla extract
→ For the coconut buttercream
14 -
3 cups (375 grams) powdered sugar, sifted
15 -
8 ounces (227 grams) unsalted butter, at room temperature
16 -
1/4 teaspoon fine salt
17 -
1/2 to 1 teaspoon coconut extract
18 -
2 tablespoons full-fat canned coconut milk
→ For the toppings
19 -
1 cup (85 grams) shredded sweetened coconut
# Instructions:
01 -
In a medium heatproof bowl, combine the chocolate and cocoa powder. Pour hot water over the mixture. Cover and let stand for 5 minutes. Whisk gently until thick and smooth, then set aside to cool completely.
02 -
Preheat the oven to 350°F. Line a standard 12-cup muffin tin with liners.
03 -
In a small bowl, whisk together the flour, granulated sugar, brown sugar, salt, and baking soda.
04 -
Whisk the coconut milk, coconut oil, eggs, egg yolk, vinegar, and vanilla into the cooled chocolate mixture until smooth. Stir in the dry mixture until smooth, being careful not to overmix.
05 -
Using a spring-loaded scoop, divide the batter evenly among the prepared muffin cups. Bake until cupcakes are set and firm to the touch, about 17 to 20 minutes. Let cupcakes cool in the pan on a wire rack for 10 minutes before transferring to cool completely, about 1 hour.
06 -
In the bowl of a stand mixer fitted with the paddle attachment, mix together the powdered sugar and butter on low speed until well blended. Increase the speed to medium and beat for another 3 minutes. Add the salt, coconut extract, and coconut milk and beat on medium for 1 minute, adjusting the consistency with more cream or powdered sugar if needed.
07 -
Place the shredded coconut in a medium skillet set over medium heat. Stir constantly and toast until golden brown. Remove from heat and let cool.
08 -
Use an offset spatula to spread the frosting onto each cupcake. Sprinkle with the cooled toasted coconut. Serve immediately or store for up to 1 day at room temperature or 2 days in the fridge.
# Notes:
01 -
Store frosted cupcakes in an airtight container to retain moisture and freshness.