Chocolate Cupcakes W/ Coconut Buttercream Frosting
I actually bought the bag of coconut flakes for macaroons after I saw Ina Garten’s recipe on Food Network. I love macaroons and when I first made some years ago, it didn’t look like macaroons at all. That means they were an EPIC Fail. But I learned what I did wrong while watching Ina make her macaroons so I was definitely ready to redeem myself. Too bad that when I started to assemble the stuff in my counter to make them, I realize that I forgot to buy 1 major ingredient. The condense milk. Like Duhhhhh. However, I did not let that deter me from making something sweet that day, heh. If all else fails, MAKE CUPCAKES. If there’s a coconut cake, I’m sure cupcakes with coconut frosting wouldn’t be so bad. And VOILA, behold the chocolate cupcakes with coconut buttercream frosting.
Of course I wanted to make sure that I’m not the only one in thi world who’s thought of such combination. I googled for recipes to see what other fabulous food bloggers out there have come up with. I found one at Cupcake Bakeshop. I followed that with a few exceptions. I didn’t add the espresso powder coz I didn’t have any. And I used regular Hershey’s brand for cocoa powder.
Chocolate Cupcakes W/ Coconut Buttercream Frosting
Ingredients
CUPCAKE
- 3/4 cup butter (room temperature) (1-1/2 sticks)
- 2 cups sugar
- 3 eggs
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup cocoa powder
- 1 1/2 cups milk
- 2 tsp vanilla extract
FROSTING
- 1 1/2 sticks butter (room temperature)
- 1/4 cup milk
- 1 tsp vanilla extract
- 2 cups confectionery sugar
- 1 1/2 cups sweetened coconut flakes
Instructions
CUPCAKE
- Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.
- Add eggs, one at a time, beating 30 seconds after each addition.
- Measure the flour, baking soda, salt, cocoa powder, and espresso powder into a medium sized bowl and whisk to combine.
- Measure the milk and vanilla into a measuring thing.
- Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
- Scoop batter into cupcake cups about 3/4’s full. Bake at 350 degrees for about 25-30 minutes or until a cake tester comes out clean.
FROSTING
- Beat butter briefly, scrape bowl. Add the sifted powdered sugar and milk. Beat until smooth. Add coconut and mix until combined.
She garnished her cupcakes with chocolate shavings, I used toasted coconut flakes on mine. Just sprinkle 1/4 cup on a sheet pat and toast in the oven for like 2-3 minutes. Keep an eye out coz they burn really fast.
The chocolate cupcakes were very light but very chocolate-y. I think I’ll use this recipe for chocolate based cakes more often.
