Best 2 Chocolate Almond Cupcakes With Fluffy Coconut Frosting Recipes
Indulge in a delightful culinary adventure with our irresistible Chocolate Almond Cupcakes adorned with a cloud-like Fluffy Coconut Frosting. These cupcakes are a symphony of flavors and textures, featuring a moist and decadent chocolate cake base studded with crunchy almond pieces, topped with a luscious and airy coconut frosting that melts in your mouth. Prepare to be captivated by the harmony of rich chocolate, nutty almonds, and the tropical essence of coconut in every bite. Let your taste buds embark on a journey of pure bliss as you explore this delectable treat.
Unleash your inner baker with our step-by-step guide, providing detailed instructions and precise measurements to ensure your cupcakes turn out perfectly. Discover the secrets behind the moist and fluffy texture of the chocolate cake batter, and learn how to incorporate almond pieces for that extra crunch. As you whip up the fluffy coconut frosting, you'll be amazed by its lightness and how it effortlessly complements the chocolate almond cupcakes.
Whether you're a seasoned baker or a novice in the kitchen, this recipe is designed for success. We'll guide you through the entire process, from preparing the ingredients to baking the cupcakes and finally assembling them with the heavenly coconut frosting. Get ready to impress your family and friends with these extraordinary Chocolate Almond Cupcakes with Fluffy Coconut Frosting, and create lasting memories around the dessert table.
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
Tips:
- Use high-quality chocolate for the cupcakes and frosting. This will make a big difference in the overall flavor of the dessert.
- Be sure to toast the almonds before adding them to the batter. This will enhance their flavor and add a nice crunch to the cupcakes.
- Don't overmix the batter. Overmixing can make the cupcakes tough.
- Fill the cupcake liners only about 2/3 full. This will prevent them from overflowing in the oven.
- Bake the cupcakes until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely before frosting them. This will help the frosting to set properly.
- If you don't have a piping bag, you can use a zip-top bag with the corner snipped off to pipe the frosting onto the cupcakes.
- Garnish the cupcakes with a few toasted almonds or a sprinkle of shredded coconut before serving.
Conclusion:
These chocolate almond cupcakes with fluffy coconut frosting are a delicious and easy-to-make treat that are perfect for any occasion. The cupcakes are moist and chocolatey, with a hint of almond flavor. The frosting is light and fluffy, with a subtle coconut flavor. These cupcakes are sure to be a hit with everyone who tries them!
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