Choco-Coco Cupcakes

These are decadently chocolaty cupcakes, infused with coconut and topped with chocolate ganache. Using 85% cocoa chocolate ensures a very rich cupcake.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 301 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 ½ cups white sugar
• 1 teaspoon salt
• 2 ⅓ cups all-purpose flour
• 1 cup vegetable oil
• 1 cup heavy whipping cream
• 1 ½ tablespoons all-purpose flour
• 1 ½ tablespoons white sugar
• 3 eggs, beaten
• ⅓ cup coconut milk
• 1 ⅓ cups dried shredded coconut
• 6 ¼ ounces 85% dark chocolate, chopped

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.

Step 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.

Step 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.

Step 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.

Step 5

Place chopped chocolate in a bowl.

Step 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.

Step 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.

Step 8

Frost cooled cupcakes with whipped ganache.