Coconut cupcakes with chocolate and almonds

Votes: 1

Time: 1 hour 45 minutes
Complexity: easily
Quantity: 24 cupcakes

Nutritional value per serving:

Serving size: 1 of 26 servings
Calories 338, total fat 22 G., saturated fats 16 G., proteins 4 G., carbohydrates 35 G., fiber 3 G., cholesterol 31 mg, sodium 112 mg, sugar 22 G.

Coconut, almonds, and chocolate fill these cupcakes with tons of flavor and texture. The batter is mixed with coconut cream and coconut extract, resulting in fragrant, fluffy, and moist cupcakes. Once completely cool, decorate the tops with coconut topping—delicious and creamy, like the filling of a coconut bar—and top with chocolate icing and two almonds. These cupcakes look truly impressive and festive.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cupcakes

2 large eggs + 4 egg whites, room temperature
1 cup coconut cream for drinks
1 teaspoon coconut extract
1 tsp vanilla extract
2 and 1/4 cups cake flour, sifted
1 cup of sugar
2 tsp baking powder
0.5 tsp salt
160 g unsalted butter, cut into pieces, at room temperature

Topping

2 cups whole milk
400 g of coconut flakes
1 tbsp powdered sugar
0.5 tsp vanilla extract
A pinch of salt

Icing and decoration

170 g dark chocolate, finely chopped
3 tablespoons light corn syrup
1 tbsp unsalted butter
48 roasted almonds, for garnish

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cake flour, eggs, coconut cream, milk, dark chocolate, coconut flakes, coconut extract, corn syrup, almond

Cooking the dish according to the recipe:

Position the oven rack in the middle position and preheat to 160°C. Line two 12-cup muffin tins with paper liners.
Bake cupcakes:

Whisk all the eggs and egg whites in a large bowl. Stir in the coconut cream, coconut extract, and vanilla extract until smooth.

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Beat in the butter, one piece at a time, with a mixer on low speed until the mixture resembles coarse meal, 3-4 minutes. Add half the egg mixture, increase the mixer speed to medium, and beat until fluffy, about 1 minute.
Stir in the remaining egg mixture until smooth, scraping down the sides of the bowl as needed.
Divide the batter evenly among the prepared cupcake liners, filling each about three-quarters full. Bake until a toothpick inserted into the cupcake comes out clean, 18-22 minutes.
Let cool in the pan for 10 minutes, then transfer to wire racks to cool completely.
Prepare the topping:

In a medium saucepan, combine milk, coconut, powdered sugar, vanilla, and salt. Bring to a simmer over medium heat and cook, stirring occasionally, until the milk is absorbed and the mixture thickens, about 15 minutes. Cool completely.
Prepare the glaze:

Combine the chocolate, corn syrup, butter, and 3 tablespoons hot water in a microwave-safe bowl, cover with plastic wrap, and microwave. Heat at 50% power until the chocolate is melted, about 2 minutes. Stir until smooth. Keep the glaze warm.
Spoon 1 tablespoon of the coconut mixture onto each cupcake, pressing gently. Top with 1 teaspoon of glaze and garnish with two slivered almonds.
Place the cupcakes in the refrigerator until the frosting sets, about 20 minutes.