Double Chocolate Coconut Cupcakes
Adapted from "The Hummingbird Baker's Dark Chocolate Cupcakes" in Green & Black's Ultimate Chocolate Recipes, The New Collection
Print Recipe
Ingredients
- 3 tablespoons unsalted butter softened
- ¾ cup superfine sugar
- ¾ cup all-purpose flour
- 2 tablespoons cocoa powder
- ½ tablespoon baking powder
- ⅓ cup whole milk
- 1 medium egg
- 2 ounces Green & Black's Dark Baking Chocolate 72%
- For the frosting:
- 7 tablespoons butter softened
- 2 ½ cups superfine sugar
- ¼ cup coconut milk
- 2 ounces Green & Black's White Chocolate melted
- 1 cup organic coconut flakes
Instructions
- Heat your oven to 350F.
- In a mixer, stir together the butter, sugar, flour, cocoa powder, and baking powder.
- Whisk together the egg and milk and slowly drizzle into dry ingredients. Do not overmix.
- In the meantime, melt the dark baking chocolate. Stir and let cool. Drizzle and fold into cake batter.
- Scoop into lined muffin tins and bake until done - springy to the touch. Let cool before frosting.
- To make frosting, whisk butter and sugar until creamy. Drizzle in coconut milk slowly. Follow by adding melted COOLED white chocolate. Whisk until fluffy. Decorate cupcakes and top with coconut flakes.
Notes
These were also filled with passion fruit curd made in Hawaii by Paradise Sweets. I find that using an apple corer to scoop out the center of the cupcakes works well.
Servings: 10 -12 cupcakes