CHOCO-COCO CUPCAKES

Choco-Coco Cupcakes image

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

Provided by Maybe

Categories World Cuisine Recipes European French

Time 2h

Yield 24

Number Of Ingredients 13

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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

Steps:

Preheat 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.

Nutrition Facts : Calories 301 calories, Carbohydrate 29 g, Cholesterol 37.2 mg, Fat 19.9 g, Fiber 1.7 g, Protein 3.1 g, SaturatedFat 7.8 g, Sodium 132.8 mg, Sugar 17.3 g