Chocolate Coconut Cupcakes
April 9, 2010 § Leave a comment
In celebration of the new season of LOST, I made chocolate coconut cupcakes. These cupcakes require a glass of soy milk (or regular milk) because they are extremely chocolatey and rich. They are also very moist because of the sour cream that is added to the recipe. If the sour cream sounds odd and you are having doubts about adding it…. don’t even think about it. You need to add the sour cream to these because there is nothing worse than a dry chocolate cupcake! Nothing!
Ingredients for the cup cakes:
- 5 oz. unsweetened chocolate, chopped
- 1 1/2 cups unbleached all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup (one stick) unsalted butter, at room temperature
- 1 1/4 cup sugar
- 2 large eggs
- 1 tsp. vanilla
- 1/2 cup sour cream
- 1/2 cup water
Ingredients for the frosting:
- 3/4 cup heavy whipping cream
- 2 Tbsp. unsalted butter, cut into two pieces
- 1 1/2 cups semisweet chocolate chips
- 1/2 tsp. vanilla
- Powdered sugar to thicken
1. Preheat the oven to 350°. Put the chopped chocolate in a heat proof bowl or the top bowl in a double boiler. Place the bowl over a sauce pan of barley simmering water or over the bottom of a double boiler. Stir until the chocolate is melted and smooth. Remove from heat and set aside to cool slightly.
2. Sift the flour, baking powder, baking soda, and salt into a medium sized bowl and set aside.
3. Using an electric mixer (I love my Kitchen Aid) on medium speed, beat the butter and sugar together for about 2 minutes or until creamy.
4. Scape the sides of the bowl and add the melted chocolate on low speed.
5. On medium speed, add the eggs (one at a time). Make sure each egg is incorporated into the batter before adding the next.
6. Add the vanilla and blend until creamy, about 1 minute. Mix in the sour cream until no white streaks remain.
7. On low speed, add half of the flour mixture. Mix just to incorporate it, do ont over mix. Add in the water and then the remaining flour mixture.
8. Bake the cupcakes until the tops are firm and a toothpick inserted into the center comes out clean, about 20 minutes. Cool the cupcakes on a metal rack before frosting.
9. To make the frosting, heat the cream and butter over low heat until the butter has melted.
10. When the butter has melted and small bubbles begin to form on the surface, remove the pot from the heat. Add chocolate chips and stir until melted. Add the vanilla. Whisk until the sauce is smooth and all of the chocolate has melted.
11. Let the cool to room temperature. Add powdered sugar 1/4 cup at a time until the frosting is at your desired consistency. Top the cupcakes with the chocolate frosting, sweetened shredded coconut, and a small dollop of the chocolate frosting (on top of the layer of coconut). If you don’t like coconut, you can top the chocolate frosting with chocolate sprinkles.