MAYAN MACAROON CUPCAKES

Mayan Macaroon Cupcakes image

Provided by Food Network

Categories dessert

Time 2h5m

Yield 24 cupcakes

Number Of Ingredients 22

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Ingredients

4 cups flour
1 cup cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 cups sugar
6 eggs
2 cups canola oil
2 cups plain yogurt
2 tablespoons instant coffee
2 teaspoons cinnamon
2 teaspoons vanilla extract
1/2 teaspoon ancho chile powder
Vanilla Italian Buttercream Frosting, recipe follows
Toasted Coconut, recipe follows
Chocolate syrup, store-bought or homemade, for garnish
1 cup egg whites (7 large)
1/8 teaspoon cream of tartar
2 cups sugar
1 3/4 pounds unsalted butter, cut into 1-inch pieces
1 tablespoon vanilla extract
4 cups shredded sweetened coconut

Steps:

Preheat the oven to 325 degrees F. Line 2 cupcake pans with 24 cupcake liners.
Sift the flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Set the bowl aside. In the bowl of a stand mixer, with a paddle attachment, cream the sugar and eggs until light yellow in color, about 3 minutes. Add the oil and mix until incorporated. Add the sifted ingredients and mix until incorporated. Then, add the yogurt and mix until incorporated. Scrape down the sides of the bowl, add the coffee, cinnamon, vanilla extract and ancho chile powder. Mix until incorporated.
Fill 24 cupcake liners three-quarters full of batter. Bake until an inserted toothpick comes out clean, for 20 minutes. Let the cupcakes cool 15 minutes, then pull them from the pan and place on a cooling rack or a flat sheet pan.
To assemble: Scoop 1/4 cup Vanilla Italian Buttercream Frosting onto the middle of the cupcake. Roll the cupcake, upside down, in bowl of Toasted Coconut until top is rounded and coated in coconut. Drizzle chocolate syrup on top.
In the bowl of a large standing mixer, combine the egg whites and cream of tartar. Whip with whisk attachment at medium speed until frothy. Add 1 1/2 cups sugar and whip at high speed until stiff peaks form.
In a saucepan on medium-high heat, stir the remaining 1/2 cup sugar into 1/2 cup water. Place a candy thermometer in the pan. When the simple syrup reaches soft ball stage (235 to 245 degrees F), immediately pour into the egg white mixture while the mixer is on low speed. Once the syrup is added, turn the mixer to high speed for 15 minutes or until the bottom of the mixing bowl is cool. Add the butter and whip until smooth and silky. Add the vanilla extract and mix until incorporated.
Preheat the oven to 325 degrees F.
Spread the coconut out evenly on a cookie sheet, forming a single layer. Bake until golden brown but not scorched, 12 minutes (stirring halfway through). Let cool for 15 minutes. Put the toasted coconut in a bowl.