Recipe Details
Ingredients
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1(12 ounce) canevaporated milk
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½cupunsalted butter
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⅓cuppacked light brown sugar
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⅓cupgranulated sugar
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3largeegg yolks
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¼teaspoontable salt
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¾cupsweetened shredded coconut
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¾cuptoasted chopped pecans or walnuts
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½teaspoonalmond extract (Optional)
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baking spray with flour
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1 ½cupsall-purpose flour
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1 ½cupsgranulated sugar
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¾cupunsweetened cocoa (such as Hershey’s)
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1teaspooninstant espresso granules
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1teaspoonbaking powder
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½teaspoonbaking soda
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¼teaspoontable salt
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¾cupsour cream
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½cupcanola oil or other neutral oil
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½cupwhole buttermilk
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2teaspoonsvanilla extract
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2largeeggs, at room temperature
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10tablespoonsunsalted butter, softened
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⅓cuppowdered sugar
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3tablespoonsunsweetened cocoa
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⅓cup60% cacao dark chocolate chips, melted, cooled slightly
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⅓cupheavy cream at room temperature
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¾teaspoonvanilla extract
Cooking Directions
Coconut Icing:
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Combine evaporated milk, butter, brown sugar, sugar, egg yolks, and salt in a saucepan. Cook over medium-high, whisking constantly, until it coats the back of a spoon, 3 to 4 minutes. Remove from heat, and stir in coconut, pecans, and almond extract. Transfer to a medium bowl, and cool in the refrigerator, uncovered, stirring occasionally, until just chilled, about 1 hour.
Cupcakes:
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Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin pan with paper liners, and lightly coat liners with baking spray.
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Whisk together flour, granulated sugar, cocoa, espresso granules, baking powder, baking soda, and salt in a large bowl until combined. Stir in sour cream, oil, buttermilk, vanilla, and eggs just until smooth. Divide batter evenly among prepared muffin cups (about 1/3 cup batter each).
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Place pan in preheated oven; immediately reduce oven temperature to 350 degrees F (175 degrees C).
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Bake until a wooden pick inserted in center of cupcakes comes out clean, about 25 minutes. Cool in pan 10 minutes; transfer cupcakes to a wire rack to cool completely, about 30 minutes.
Chocolate Frosting:
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Place butter, powdered sugar, and cocoa in bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until light and fluffy, scraping down sides as needed, about 3 minutes. Stir in melted chocolate, cream, and vanilla until combined and smooth. Cover and chill until just firm, about 30 minutes.
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Stir frosting, and spoon into a piping bag fitted with a Wilton #21 fluted tip. Pipe a circle around the edge of each cupcake. Spoon coconut icing inside each circle of chocolate frosting.
Cook’s Note:
Store cupcakes in the refrigerator in an airtight container for up to 3 days.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe12 | |
Calories636 | |
% Daily Value * | |
Total Fat 44g |
56% |
Saturated Fat 19g |
97% |
Cholesterol 152mg |
51% |
Sodium 256mg |
11% |
Total Carbohydrate 58g |
21% |
Dietary Fiber 4g |
14% |
Protein 9g |
17% |
Potassium 319mg |
7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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