Chocolate Coconut Cupcakes…Again!

I know I know. I have already made coconut cupcakes. But I wanted to make them again, and I promise you- this recipe is 10 times better! It is from Martha Stewarts’s cupcake book, so of course it would be delicious. The frosting is also her recipe. I was super surprised when I saw sour cream on the list of ingredients! I didn’t have any, so I used yogurt instead, which is apparently much healthier. It tasted the same, but make sure you use plain yogurt. Alright! I hope you have fun with this recipe. I sure did! They are pretty delicious!

You’ll need:

  • 3/4 cup unsweetened Dutch-process cocoa powder
  • 3/4 cup hot water
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/4 teaspoons coarse salt
  • 1 1/2 cups (3 sticks) unsalted butter
  • 2 1/4 cups sugar
  • 4 large eggs, room temperature
  • 1 tablespoon plus 1 teaspoon pure vanilla extract
  • 1 cup sour cream, room temperature

  1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
  2. Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
  3. Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
  4. To finish, use a small offset spatula to spread cupcakes with frosting.
Now- we make the frosting!
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 6 to 8 cups confectioners’ sugar
  • 1/2 cup milk
  • 1 teaspoon pure vanilla extract
In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.
You can use a piping bag, but if you don’t have one, you can use a plastic bag, and cut a hole in the corner. Sprinkle the top with shredded coconut and- voila!
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One Response to Chocolate Coconut Cupcakes…Again!

  1. They look delicious – I’ve never thought to use yogurt in a cake mix before – definitely going to try these!

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