CHOCOLATE-ALMOND CUPCAKES WITH FLUFFY COCONUT FROSTING
Provided by Tracey Seaman
Categories Cake Food Processor Mixer Chocolate Egg Fruit Nut Dessert Bake Easter Super Bowl Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 cupcakes
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F. Butter muffin cups.
- In food processor, process almonds and 1/2 cup sugar until finely ground. Add 2 loosely packed cups shredded coconut and pulse twice to chop slightly. Transfer mixture to medium bowl and whisk in flour, cocoa, baking powder, baking soda, and salt.
- In metal bowl set over pan of barely simmering water, melt chocolate, stirring until smooth. Remove from heat and set aside.
- Using electric mixer, beat butter and remaining 1 cup sugar at high speed until fluffy, about 5 minutes. Beat in eggs 1 at a time, beating well after each addition. Add melted chocolate and beat at moderate speed until incorporated. Add 1/2 of flour mixture and mix at low speed until nearly smooth. Add coconut milk and vanilla and mix at low speed until blended. Add remaining flour mixture and mix at low speed until smooth.
- Spoon batter into prepared muffin cups, filling almost to top. Bake until tester inserted in center of 1 cake comes out clean, about 25 minutes. Cool in pans on racks.
- Pour remaining shredded coconut into 9-inch-square baking dish. Run small knife around edges of pans and unmold cakes. Spread frosting on cakes and invert each into coconut to coat frosting liberally. Garnish with Jordan almonds, if desired.
COCONUT CUPCAKES WITH ALMOND CREAM FROSTING
The complexity of this coconut cupcake recipe, with almond and vanilla enhancing the coconut flavor, makes for a very rich flavor.
Provided by Erin Brocklehurst
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Combine flour, baking powder, baking soda, and salt in a bowl. Whisk to combine.
- Beat sugar and butter together using an electric mixer in a large mixing bowl until creamy. Add eggs, one at a time, mixing well after each addition. Pour in vanilla extract, almond extract, and coconut extract; mix well. Add flour mixture alternately with buttermilk, mixing until incorporated. Fold in coconut.
- Spoon batter into the prepared muffin cups, filling each 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 15 to 17 minutes. Remove from the oven and transfer to wire racks to cool completely, about 30 minutes.
- Beat cream cheese and shortening together using an electric mixer in a mixing bowl until creamy. Slowly add powdered sugar, 1 cup at a time, until creamy. Mix in vanilla extract and almond extract.
- Pipe frosting onto cooled cupcakes. Top each with shredded coconut.
Nutrition Facts : Calories 501.6 calories, Carbohydrate 61.7 g, Cholesterol 92.4 mg, Fat 26.8 g, Fiber 1.5 g, Protein 5.2 g, SaturatedFat 15.9 g, Sodium 290.9 mg, Sugar 47.1 g
CHOCOLATE, ALMOND & COCONUT CUPCAKES
Chocolate. Almonds. Coconut. That's a promising trio! Enjoy them all together in one scrumptious devil's food cupcake.
Provided by My Food and Family
Categories Home
Time 1h32m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Prepare cake batter as directed on package, blending extract into batter before spooning into prepared muffin cups.
- Bake 20 to 22 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. Remove to wire racks; cool completely. Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min.
- Cut 1/2-inch round piece from top of each cupcake, cutting halfway down into cupcake. Crumble removed cake pieces into crumbs. Reserve 1/2 cup crumbs; discard remaining crumbs. Spoon pudding into holes in tops of cupcakes.
- Spread each cupcake with frosting. Top with reserved cake crumbs, coconut and nuts.
Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 25 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
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