Chocolate cupcakes are one of my favorite desserts of all time. Who doesn’t feel happy when eating a cupcake? This is my go-to chocolate cupcake recipe, I make it for just about every special occasion in our house. And sometimes I make them just because. For a little winter flair I like to top them with sweetened coconut and add a little coconut extract to the frosting. I love how the coconut flakes make the cupcakes look like they’ve just come in from the blizzard. My daughter especially likes being in charge of the coconut flake application. This is no surprise, like most children, decorating is her favorite party of baking! Try these out this winter, everyone will love the fun wintery feel.
Chocolate Coconut Cupcakes
loosely adapted from Ina Garten
1 1/2 sticks unsalted butter, room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 teaspoons vanilla extract
1/2 cup full fat yogurt, well-stirred
1 cup buttermilk
1 3/4 cups all-purpose flour
1 cup cocoa powder
1 1/2 teaspoons baking soda
1 pinch Kosher salt
1. Preheat oven to 350ºF.
2. In a mixer fitted with a paddle attachment beat the butter and sugars until light and fluffy. With the mixer on low add the eggs and vanilla and mix well.
3. In a separate bowl whisk together the yogurt, buttermilk and coffee. Then, in a separate bowl whisk together the flour, cocoa, baking soda and salt. Working batches add the buttermilk mixture and the flour mixture in alternating batches to the mixing bowl while it is on low speed. Mix just until blended.
4. Spoon the batter into lined cupcake tin and bake cupcakes for 20 to 25 minutes, or until the are set and spring back when touch. Cool completely before frosting.
Coconut Buttercream Frosting
2 cups confectioners’ sugar
1 stick unsalted butter, softened
1 teaspoon coconut extract
2 -3 Tablespoons whole milk
1 cup sweetened coconut flakes
1. Beat together the sugar and butter until well combined. Then add the coconut extract and the milk. Add more milk by the teaspoonful to achieve desired consistency. Spread on top of cooled cupcakes and sprinkle with sweetened coconut. Serve!