Choco-Coco Cupcakes
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Recipe Summary 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.Ingredients | Choco Quicklook2 ⅓ cups all-purpose flour1 ½ tablespoons all-purpose flour1 ½ cups white sugar1 ½ tablespoons white sugar1 teaspoon baking powder1 teaspoon salt1 cup vegetable oil3 eggs, beaten⅓ cup coconut milk1 ⅓ cups dried shredded coconut1 teaspoon vanilla extract6 ¼ ounces 85% dark chocolate, chopped1 cup heavy whipping creamDirectionsPreheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.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.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.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.Place chopped chocolate in a bowl.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.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.Frost cooled cupcakes with whipped ganache.Use a knife instead of a piping bag to frost the cupcakes if preferred.Info | Choco Quicklookprep: 30 mins cook: 30 mins additional: 1 hr total: 2 hrs Servings: 24 Yield: 2 dozen
TAG : Choco-Coco CupcakesWorld Cuisine Recipes, European, French,
