Sometimes, I think food (much like art), imitates life. Or, maybe it’s just that these Dark Chocolate Coconut Cupcakes seem to imitate my life at this moment.
There are some things that, at first blush, might not make sense together. Take, for example, dark chocolate and coconut. These flavors aren’t paired together frequently. But, as I took a bite of one of these dreamy cupcakes, I wondered how dark chocolate has gotten along all this time without coconut by its side. Yes, I’m still taking about cupcakes.
These rich, but not too rich, dark chocolate cupcakes are very moist. They are perfectly paired with this creamy coconut buttercream. I can’t decide what I love more about this frosting—the creamy depth of the coconut milk, or the earthy, crunchy bits of toasted coconut mixed with sweet shredded coconut. Each of these flavors stand on its own beautifully. Yet, when you put them together, holy smokes. They just make delicious sense.
Dark Chocolate Coconut Cupcakes
Dark Chocolate Cupcakes
Adapted from: Hershey’s “Perfectly Chocolate” Chocolate Cake
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup dark cocoa (I used Hershey’s “Special Dark” Cocoa)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup sour cream
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup hot, freshly brewed coffee
Pre-heat your oven to 350 degrees. Line muffin tins with cupcake liners. Whisk together in a large bowl the sugar, flour, dark cocoa, baking powder, baking soda and salt. Then, add the eggs, sour cream, oil, and vanilla. Beat the batter with your mixer on medium speed for about 2 minutes. Lastly, stir in the hot coffee. Fill each cupcake liner 2/3 full with batter. (Do not over-fill.) Bake the cupcakes for 20-22 minutes or until a wooden toothpick inserted in the center comes out clean. Cool completely before frosting the cupcakes.
Adapted from: Baked Perfection
2 sticks of butter, room temperature
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
5 cups powdered sugar, sifted
6 tablespoons coconut milk
pinch of salt
Beat the butter, vanilla, and almond extract until creamy. Continue beating the mixture while adding the salt and coconut milk. Then, add the powdered sugar, one cup at a time, scraping down the sides of the bowl with a rubber spatula after each addition. Lastly, before using, take a rubber spatula and stir the frosting thoroughly to eliminate any air bubbles.
3/4 cup of toasted coconut (Click HERE to learn how.)
3/4 shredded coconut
Place both types of coconut into a bowl and toss with your hands. Place a generous amount on top of frosted cupcakes. Enjoy!