COCONUT-PECAN CUPCAKES WITH CHOCOLATE GANACHE

Coconut-Pecan Cupcakes with Chocolate Ganache image

Yield makes 26

Number Of Ingredients 13

1 cup firmly packed sweetened shredded coconut
3/4 cup pecans (about 3 ounces), toasted (see page 323) and cooled
2 cups sugar
2 1/4 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/4 cup creamed coconut (or 4 tablespoons unsalted butter, room temperature)
1 tablespoon pure coconut extract
4 large eggs, room temperature
1 cup plus 2 tablespoons unsweetened coconut milk (9 ounces)
Chocolate Ganache Glaze (page 312)
2 cups unsweetened coconut flakes, toasted (see page 323), for garnish

Steps:

Preheat oven to 350°F. Line standard muffin tins with paper liners. In a food processor, finely grind shredded coconut; transfer to a bowl. Process pecans with 2 tablespoons sugar until finely ground. Sift together flour, baking powder, and salt; stir in ground coconut and pecans.
With an electric mixer on medium-high speed, cream butter, creamed coconut, and remaining sugar until pale and fluffy. Add extract and then eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of coconut milk, and beating until just combined after each.
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden and a cake tester inserted in centers comes out clean, 20 to 22 minutes (cupcakes will not be domed). Turn out cupcakes onto wire racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
To finish, dip tops of cupcakes in chocolate glaze, then turn over quickly and garnish with toasted coconut. Cupcakes are best eaten the day they are glazed; keep at room temperature until ready to serve.