While I was making my previous post about Coconut Chocolate Macaroons, I started thinking cupcakes. Well, this is what came out of my head and I am sure glad it did. Moist, coconut infused cupcakes with chocolate ganache, and a cream cheese coconut butter cream. I am done talking! It is time to eat!
Coconut Cake Recipe: I use large muffin pan
12-15 Jumbo Size Cupcakes
3 sticks unsalted butter, room temperature4 T. canola oil
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure coconut extract
1 1/2 all purpose flour cups flour
1 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cups butter milk
1/4 cup sour cream
1/2 cup shredded sweet coconut
Coconut Cream Cheese Frosting:
1/2 pound cream cheese at room temperature
1 1/2 sticks unsalted butter, room temperature
1 teaspoon pure coconut extract
1/2 teaspoon pure almond extract
3 to 4 cups of confectioners' sugar, sifted
1/2 cup shredded coconut
Extra shredded coconut to drizzle on top of cupcakes
Preheat the oven to 325 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, oil and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and coconut extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk, sour cream to the batter, beginning and ending with the dry. Mix until just combined. Fold in 1/2 cup coconut.
Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and almond and coconut extracts. Add the confectioner's sugar and mix until smooth; add coconut until well incorporated.
Chocolate Ganache Recipe:
8 ounces of semi-sweet chocolate, chopped into small pieces
1 cup heavy cream
*optional 3 Tablespoons of flavored liqueur
Place chocolate pieces in a large bowl. Heat heavy cream on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy. Allow ganache to cool before pouring over cakes as a glaze. The longer you allow the ganache to cool, the thicker it will set.
Time to Decorate your Cupcakes!
Add a round tsp. full of chocolate ganache on top of cooled cupcake, let cool and set. Pipe out a dollop of cream cheese frosting on top. Sprinkle with extra coconut.