Chocolate cupcakes with coconut
Votes: 2
Time: 2 hours.
Complexity: easily
Quantity: 12 pcs.
Complexity: easily
Quantity: 12 pcs.
Bake rich chocolate cupcakes with chocolate icing and coconut flakes. For an even more intense flavor and color, choose alkalized cocoa. A cup of freshly brewed black coffee will only enhance the chocolate flavor. Drizzle each finished cupcake with a glaze of melted chocolate and coconut milk and garnish with a pinch of coconut flakes or shavings.
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.
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
- 330 g butter, cut into pieces
- 1 cup freshly brewed coffee
- 0.5 cups of water or milk
- 3/4 cup cocoa powder
- 3 cups of flour
- 3 and 1/4 cups granulated sugar
- 3/4 tsp baking powder
- 3/4 tsp fine salt
- 0.5 tsp of soda
- 3/4 cup sour cream
- 3 large eggs, room temperature
- 1.5 tsp vanilla extract
- Powdered sugar, for sprinkling
Chocolate-coconut glaze
- 170 g dark chocolate, finely chopped
- 0.5 cups canned unsweetened coconut milk
- 1-2 tablespoons corn syrup
- 1.5 cups unsweetened coconut flakes or shavings, lightly toasted
- Special equipment: 12-cup large muffin pan
We recommend
Recipes with similar ingredients: butter, coffee, milk, cocoa, premium flour, sugar, sour cream, eggs, vanilla extract, powdered sugar, dark chocolate, coconut milk, syrup, coconut flakes
Cooking the dish according to the recipe:
- Preheat oven to 175°C. Line a large metal muffin pan with paper liners to hold 12 large muffins.
- Place the butter, coffee, water, and cocoa powder in a microwave-safe bowl, cover with plastic wrap, and microwave for about 2 minutes, until the butter has melted. Stir to combine.
- Meanwhile, in a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda. In a small bowl, whisk together the sour cream, egg, and vanilla. Fold the hot chocolate mixture into the dry ingredients. Fold in the sour cream mixture; do not beat. Divide the batter evenly among the prepared cupcake liners, filling each about 3/4 full (about 2/3 cup batter per cupcake). Bake the cupcakes until a toothpick inserted into the center comes out clean, about 30 minutes.
- Cool the cupcakes completely in the pans on a wire rack. Remove them from the paper liners and return them to the rack.
- Glaze: Place the chocolate in a medium bowl. Bring the coconut milk and corn syrup to a boil, stirring constantly, then pour over the chocolate. Let the mixture sit for 10 minutes, then stir until smooth. Spread 1 tablespoon of the warm glaze evenly over each cupcake and sprinkle with coconut flakes.
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