Choco-Coco Cupcakes
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Description
These are decadently chocolaty cupcakes, infused with coconut and topped with chocolate ganache. Using 85% cocoa chocolate ensures a very rich cupcake.
Ingredients
- 2 ⅓ cups all-purpose flour
- 1 ½ tablespoons all-purpose flour
- 1 ½ cups white sugar
- 1 ½ tablespoons white sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup vegetable oil
- 3 eggs, beaten
- ⅓ cup coconut milk
- 1 ⅓ cups dried shredded coconut
- 1 teaspoon vanilla extract
- 6 ¼ ounces 85% dark chocolate, chopped
- 1 cup heavy whipping cream
Directions
- 1. Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
- 2. Combine 2 1/3 cups plus 1 1/2 tablespoon flour, 1 1/2 cup plus 1 1/2 tablespoon white sugar, baking powder, and salt together in a large bowl.
- 3. Mix vegetable oil, eggs, and coconut milk together in another bowl. Pour over flour mixture; stir well to combine. Fold shredded coconut and vanilla extract into batter. Spoon batter into prepared muffin tin, filling each liner 2/3 of the way.
- 4. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes. Remove from oven and transfer to a wire rack until cooled completely.
- 5. Place chopped chocolate in a bowl.
- 6. Heat cream in a small saucepan over medium heat until edges are bubbling, about 5 minutes. Pour over chocolate in the bowl. Mix until ganache is smooth and shiny. Chill until firm, about 1 hour.
- 7. Remove ganache from the refrigerator. Beat with an electric mixer on medium speed until fluffy and slightly lightened in color, 3 to 5 minutes. Transfer to a piping bag fitted with a round tip.
- 8. Frost cooled cupcakes with whipped ganache.
Nutrition Facts
serving: 2 dozen
calories: 301 kcal
carbohydrates: 29 g
protein: 3.1 g
saturated fat: 7.8 g
cholesterol: 37.2 mg
sodium: 132.8 mg
fiber: 1.7 g
sugar: 17.3 g
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