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Chocolate-Almond Cupcakes with Fluffy Coconut Frosting

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Chocolate-Almond Cupcakes with Fluffy Coconut Frosting

Chocolate-Almond Cupcakes with Fluffy Coconut Frosting

amanda

Equipment

  • Stand Mixer - Essential for combining ingredients smoothly, particularly useful for making the coconut frosting.

  • Electric Cupcake Liners - These liners are easy to handle and distribute evenly among the cupcakes, ensuring consistent baking results.

  • Silicone Baking Mat or Parchment Paper Sheets - For an easier release of cupcakes from the pan without sticking, improving presentation.

  • High-Quality Measuring Cups and Spoons Set - Ensures precise measurement for consistent flavor balance in your recipe.

  • Digital Kitchen Scale - Useful for accurate ingredient weighing which can be crucial for baking precision, especially when scaling up the recipe.

  • Electric Can Opener (for coconut milk) - For opening and possibly draining coconut milk needed for the frosting if using freshly processed whole coconuts.

  • Oven Thermometer - To ensure your oven is at the correct temperature for even baking of cupcakes.

  • Whisk - Essential for mixing ingredients before combining them with the batter, especially for whipping cream or egg whites if required by a similar frosting variation.

  • Electric Mixer Bowl - For efficient mixing and blending when preparing certain components of your recipe (e.g., cocoa powder mix).

  • Cupcake Tray with Liners Set - Specifically designed for baking cupcakes, ensuring even heat distribution and easy unmolding after cooling.

  • Spatula or Ice Cream Scoop - For scooping batter into molds neatly and leveling the tops of frosting-covered cupcakes.

Ingredients

  • 3/4 cup blanched almonds (or rounded 1/2 cup blanched slivered almonds)

  • 1 1/2 cups sugar

  • 6 cups sweetened shredded coconut (from two 14-ounce bags)

  • 2 1/4 cups all-purpose flour

  • 1/2 cup unsweetened cocoa powder

  • 1 tablespoon baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 2 ounces unsweetened chocolate

  • 1 cup (2 sticks) unsalted butter, room temperature

  • 4 large eggs, room temperature

  • 1 (13 1/2-ounce) can unsweetened coconut milk, stirred

  • 2 teaspoons pure vanilla extract

  • Seven Minute Frosting

  • Jordan almonds (optional)

  • 2 nonstick muffin pans, each with 6 large (1-cup) cups

Instructions

1

Instruction 1

Preheat oven to 350°F. Butter muffin cups.
2

Instruction 2

In food processor, process almonds and 1/2 cup sugar until finely ground. Add 2 loosely packed cups shredded coconut and pulse twice to chop slightly. Transfer mixture to medium bowl and whisk in flour, cocoa, baking powder, baking soda, and salt.
3

Instruction 3

In metal bowl set over pan of barely simmering water, melt chocolate, stirring until smooth. Remove from heat and set aside.
4

Instruction 4

Using electric mixer, beat butter and remaining 1 cup sugar at high speed until fluffy, about 5 minutes. Beat in eggs 1 at a time, beating well after each addition. Add melted chocolate and beat at moderate speed until incorporated. Add 1/2 of flour mixture and mix at low speed until nearly smooth. Add coconut milk and vanilla and mix at low speed until blended. Add remaining flour mixture and mix at low speed until smooth.
5

Instruction 5

Spoon batter into prepared muffin cups, filling almost to top. Bake until tester inserted in center of 1 cake comes out clean, about 25 minutes. Cool in pans on racks.
6

Instruction 6

Pour remaining shredded coconut into 9-inch-square baking dish. Run small knife around edges of pans and unmold cakes. Spread frosting on cakes and invert each into coconut to coat frosting liberally. Garnish with Jordan almonds, if desired.
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