Choco-Coco Cupcakes recipe
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Ingredients
- 2 ⅓ cups all-purpose flour 1 ½ tablespoons all-purpose flour 1 ½ cups white sugar 1 ½ tablespoons white sugar 1 teaspoon baking powder 1 teaspoon salt 1 cup vegetable oil 3 eggs, beaten ⅓ cup coconut milk 1 ⅓ cups dried shredded coconut 1 teaspoon vanilla extract 6 ¼ ounces 85% dark chocolate, chopped 1 cup heavy whipping cream
Nutrition Info
- 301 caloriescarbohydrate: 29 gcholesterol: 37.2 mgfat: 19.9 gfiber: 1.7 gprotein: 3.1 gsaturatedFat: 7.8 gservingSize: -sodium: 132.8 mgsugar: 17.3 gtransFat: : -unsaturatedFat: : -
Directions Choco-Coco Cupcakes
Directions
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Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
Combine 2 1/3 cups plus 1 1/2 tablespoon flour, 1 1/2 cup plus 1 1/2 tablespoon white sugar, baking powder, and salt together in a large bowl.
Mix vegetable oil, eggs, and coconut milk together in another bowl. Pour over flour mixture, stir well to combine. Fold shredded coconut and vanilla extract into batter. Spoon batter into prepared muffin tin, filling each liner 2/3 of the way.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes. Remove from oven and transfer to a wire rack until cooled completely.
Place chopped chocolate in a bowl.
Heat cream in a small saucepan over medium heat until edges are bubbling, about 5 minutes. Pour over chocolate in the bowl. Mix until ganache is smooth and shiny. Chill until firm, about 1 hour.
Remove ganache from the refrigerator. Beat with an electric mixer on medium speed until fluffy and slightly lightened in color, 3 to 5 minutes. Transfer to a piping bag fitted with a round tip.
Frost cooled cupcakes with whipped ganache.