Chocolate-Almond Cupcakes With Fluffy Coconut Frosting
Serves: 2
Cody DuBuque
1 January 1970
Based on User reviews:
48
Spice
33
Sweetness
48
Sourness
40
mins
Prep time (avg)
4
Difficulty
Ingredients:
3 cup
Blanched Almonds1.5 cups
Sugar2.25 cups
All-Purpose Flour1 cup
Unsweetened Cocoa Powder1 tbsp
Baking Powder1 tsp
Baking Soda1 tsp
Salt4 large
Egg (room temperature)2 tsps
Pure Vanilla ExtractDirections:
1
Preheat oven to 350°F
2
Butter muffin cups
3
In food processor, process almonds and 1/2 cup sugar until finely ground
4
Add 2 loosely packed cups shredded coconut and pulse twice to chop slightly
5
Transfer mixture to medium bowl and whisk in flour, cocoa, baking powder, baking soda, and salt
6
In metal bowl set over pan of barely simmering water, melt chocolate, stirring until smooth
7
Remove from heat and set aside
8
Using electric mixer, beat butter and remaining 1 cup sugar at high speed until fluffy, about 5 minutes
9
Beat in eggs 1 at a time, beating well after each addition
10
Add melted chocolate and beat at moderate speed until incorporated
11
Add 1/2 of flour mixture and mix at low speed until nearly smooth
12
Add coconut milk and vanilla and mix at low speed until blended
13
Add remaining flour mixture and mix at low speed until smooth
14
Spoon batter into prepared muffin cups, filling almost to top
15
Bake until tester inserted in center of 1 cake comes out clean, about 25 minutes
16
Cool in pans on racks
17
Pour remaining shredded coconut into 9-inch-square baking dish
18
Run small knife around edges of pans and unmold cakes
19
Spread frosting on cakes and invert each into coconut to coat frosting liberally
20
Garnish with Jordan almonds, if desired
21
Preheat oven to 350°F
22
Butter muffin cups
23
In food processor, process almonds and 1/2 cup sugar until finely ground
24
Add 2 loosely packed cups shredded coconut and pulse twice to chop slightly
25
Transfer mixture to medium bowl and whisk in flour, cocoa, baking powder, baking soda, and salt
26
In metal bowl set over pan of barely simmering water, melt chocolate, stirring until smooth
27
Remove from heat and set aside
28
Using electric mixer, beat butter and remaining 1 cup sugar at high speed until fluffy, about 5 minutes
29
Beat in eggs 1 at a time, beating well after each addition
30
Add melted chocolate and beat at moderate speed until incorporated
31
Add 1/2 of flour mixture and mix at low speed until nearly smooth
32
Add coconut milk and vanilla and mix at low speed until blended
33
Add remaining flour mixture and mix at low speed until smooth
34
Spoon batter into prepared muffin cups, filling almost to top
35
Bake until tester inserted in center of 1 cake comes out clean, about 25 minutes
36
Cool in pans on racks
37
Pour remaining shredded coconut into 9-inch-square baking dish
38
Run small knife around edges of pans and unmold cakes
39
Spread frosting on cakes and invert each into coconut to coat frosting liberally
40
Garnish with Jordan almonds, if desired