Hey everyone!
We have recently made Chocolate Coconut Cupcakes, with coconut milk... which makes them so moist and yummy!
So we are sharing the recipe with you! :)
Ingredients:
{this recipe makes about 18 regular sized cupcakes}
{Reduced Coconut Milk}
* 2 13-to-14-ounce cans of unsweetened coconut milk {preferably organic}
{Cupcakes}
* 2 cups all-purpose flour
* 1/3 cup unsweetened cocoa powder
* 2 1/4 teaspoons baking powder
* 1/2 teaspoon salt
* 1 1/2 sticks unsalted butter at room temp.
* 1 1/3 cups granulated sugar
* 3 large eggs
* 1 1/2 teaspoons vanilla extract
* 1 cup reduced coconut milk at room temp.
{Frosting}
* 2 sticks unsalted butter at room temp.
* 2 1/2 cups powdered sugar
* 1/3 cup reduced coconut milk
* 1 1/2 teaspoons vanilla extract
* 1/2 teaspoon coconut extract (or to taste)
* 1/4 cup shredded sweetened coconut lightly toasted {for garnish}
Reduced Coconut Milk:
Bring coconut milk to boil in a large deep saucepan over medium-high heat {coconut milk will boil up high in the pan}. Once milk comes to a rolling boil reduce heat to medium-low; boil for about 25-30 minutes, stirring occasionally. Remove from heat; cool completely. Transfer the coconut milk to a bowl, cover and chill in the refrigerator until slightly cooler than room temp {coconut milk will slightly settle while cooling}.
Cupcakes:
Position rack in center of oven and preheat the oven to 350 degrees F. Line eighteen muffin cups with eighteen paper cupcake liners. Whisk together flour, baking powder, cocoa powder, and salt in a medium sized bowl. Set aside. Now, using a stand mixer fitted with paddle attachment or hand-held electric mixer, beat softened butter in bowl until fluffy and smooth {about 2-3 minutes}. Add sugar and beat on medium-high speed until well blended and fluffy {about 2-3 minutes}. Add 2 eggs, 1 at a time, beating well after each addition {occasionally scraping down sides of bowl}. Beat in vanilla extract and remaining egg. Now add half of the flour mixture, mixing on low speed until just combined. Add 1 cup of the reduced coconut milk and mix until just combined. Now add the remaining flour mixture and mix on low speed until just combined.
Fill the cupcake liners about 3/4 of the way full. Bake the cupcakes until tops gently spring back when lightly touched and a toothpick inserted into the center comes out clean, about 20 minutes. Take the cupcakes out of the oven and cool in the pans for about 5 minutes, then transfer the cupcakes to a cooling rack and let cool completely.
Frosting:
Using a stand mixer fitted with the paddle attachment or a hand-held electric mixer, beat the softened butter until smooth and fluffy {about 2 minutes}. Add the powdered sugar, 1/3 cup of the reduced coconut milk, vanilla extract, coconut extract, and salt. Beat on medium-low speed until all is combined, scraping down sides of the bowl to ensure everything is combined. Increase speed to medium-high and beat until light and fluffy.
Using a pastry bag fitted with a large star tip, pipe a swirl of frosting on the cooled and ready cupcakes.
Or you can just spread on a good layer of frosting with a small spatula or butter knife.
Toasted Coconut:
{for garnishing}
evenly spread the shredded sweetened coconut onto a sheet pan and put in the oven, it should only take around a minute to lightly toast the coconut. Once you start to see some browning, quickly toss the coconut and evenly spread the coconut back out, and put the pan back in the oven.
You should know when it looks done, all of the coconut does not need to be all brown, there should still be some coconut that is still white.
Once the coconut is done, sprinkle over the frosted cupcakes and... voila!
~ Head Red + Blondi ~
