Chocolate Coconut Cupcake, with a Salted Caramel Buttercream, Topped with Chocolate Drizzle and Toasted Coconut.
When I was little (and actually a Girl Scout) I hated coconut with a passion. Therefore, I never ever ate any of the Samoa's Girl Scout cookies. I was always a sucker for Tagalongs and Do-Si-Dos...hmm, next cupcake? But as I grew up and my tastes expanded, I found coconut to be tolerable and OK in certain situations.
I had my first Samoa a couple of years ago....the first Girl Scout season that Sean and I were dating. He loves them, and I found myself actually liking them too.
I made these for him to take to work with him. I wasn't that impressed with these, but that may because I still am not too fond of the texture of coconut. But Sean like them, so that's all that mattered as these were for him.
I came across this recipe from Spice is Nice, but I don't like thin batters, so I searched for another Samoa's recipe and decided on the cupcake from Damn Delicious. But the frosting looked like it involved too much work....so I decided to combine the two recipes.
Chocolate-Coconut Cupcakes (from Damn Delicious)
- 2 cups all-purpose flour
- 3/4 cup unsweeted cocoa powder
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1 3/4 cups sugar
- 4 large eggs, at room temperature (I never get eggs to room temp, not sure what that does for the recipe, as my cupcakes always come out great)
- 2 teaspoons vanilla extract
- 1 1/2 cups milk
- 1/2 cup shredded coconut (I had never bought coconut before, so it took me forever to find it in the grocery store!)
- Preheat the oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
- In a large bowl, combine the flour, cocoa powder, baking powder and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 1 minute.
- Beat in eggs, one at a time, until well combined.
- Beat in vanilla until well combined.
- With the mixer on low speed, add the dry ingredients and the milk alternately in 3 parts, beginning and ending with the dry ingredients, beating just until incorporated.
- Stir in the coconut flakes.
- Scoop the batter evenly into the muffin tray.
- Place into oven and bake for 20-22 minutes, or until a tester inserted in the center comes out clean.
|Lots of Coconut|
Salted Caramel Buttercream (From Spice is Nice)
(made just enough to frost 24 cupcakes....it is rare that you have just enough icing. It seems I mostly either get way too much, or not enough)
- 2 sticks butter, softened
- 2 teaspoons vanilla extract
- 1/2 cup caramel topping
- 4 cups powdered sugar
- 1/2 teaspoon salt (the recipe originally called for a whole teaspoon, but I don't like my salted caramel to be so salty...so I halved it)
- Cream butter until fluffy.
- Add in vanilla extract and caramel topping.
- Add powdered sugar and salt and mix until smooth.
To toast coconut for garnishment: Place coconut on a rimmed baking sheet. Bake at 350 stirring frequently until it looks brown, This took 6-8 minutes for me.
Pipe frosting onto cupcakes. Garnish with toasted coconut. Drizzle melted milk chocolate chips on top.