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Chocolate Cupcakes W/ Coconut Buttercream Frosting

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Ingredients Method

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

Method
 

CUPCAKE
  1. Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.
  2. Add eggs, one at a time, beating 30 seconds after each addition.
  3. Measure the flour, baking soda, salt, cocoa powder, and espresso powder into a medium sized bowl and whisk to combine.
  4. Measure the milk and vanilla into a measuring thing.
  5. 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.
  6. 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
  1. Beat butter briefly, scrape bowl. Add the sifted powdered sugar and milk. Beat until smooth. Add coconut and mix until combined.