Provided by Brandi Neuwirth
Categories Cake Milk/Cream Chocolate Egg Dessert Bake Kid-Friendly Cream Cheese Coconut Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 18
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Line 18 muffin cups with paper liners. Sift flour and cocoa into small bowl. Using electric mixer, beat 1 1/2 cups sugar and 3/4 cup butter in large bowl until smooth. Beat in eggs 1 at a time, then red food coloring and 1 teaspoon vanilla. Mix in dry ingredients in 3 additions alternately with 2/3 cup buttermilk in 2 additions. Make well in center; pour in remaining 1/3 cup buttermilk, vinegar, and baking soda. When bubbles form, stir into batter.
- Divide batter equally among paper liners. Bake cupcakes until tester inserted into center comes out clean, about 20 minutes. Cool 10 minutes; transfer to rack and cool completely.
- Beat cream cheese, 1/4 cup butter, and remaining 1 teaspoon vanilla in medium bowl until smooth. Beat in powdered sugar; fold in 1 cup flaked coconut. Spread frosting on cupcakes, leaving 1/2-inch plain border; sprinkle with remaining 1 cup coconut.
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