Chocolate Coconut Cream Cupcakes
This chocolate cupcake is rich, moist, slightly dense and reminiscent of devil’s food cake. The frosting is sweet and full of coconut flavor. My inspiration for these cupcakes came from the coconut cream Hershey Kisses. So a coconut hershey kiss in the bottom, a chocolate cupcake, coconut frosting, and a hershey kiss on top. The hershey kiss inside the cupcake melts into it, keeping the inside moist.
Ingredients: Makes 12
1 cup granulated sugar
3/4 cup plus 2 tablespoons all-purpose flour
3/4 teaspoon baking soda
1/4 cup plus 2 tablespoons natural unsweetened cocoa powder
1/2 teaspoon salt
1 egg, room temperature
1 teaspoon vanilla extract
1/4 cup buttermilk
1/4 cup light sour cream
1/4 cup butter, mostly melted
1/2 cup boiling coffee
24 coconut hershey kisses (12 for garnish)
2 sticks salted butter
4 and 1/4 powdered sugar
1/2 cup coconut milk
1/2 teaspoon vanilla extract
1 teaspoon coconut extract
1 bag flaked coconut
Heat oven to 375F. Line cupcake tin with wrappers and put an unwrapped hershey kiss in the bottom of each tin.
Stir together sugar, flour, baking soda, salt, and cocoa powder.
Add the egg, vanilla, buttermilk, sour cream, and vanilla extract. Beat on medium-high speed for 2 minutes or until smooth.
Stir in boiling coffee.
Fill cupcake liners 2/3 of the way.
Bake for 15-20 minutes or until a toothpick comes out clean.
Let cool for ten minutes on a wire rack then take cupcakes out of tray and let finish cooling.
Whip frosting until fluffy, about 3 minutes. Slowly beat in powdered sugar.
Add coconut milk.
When combined add the extracts and flaked coconut.