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.
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Marc Silvers
[email protected]Thanks for sharing this recipe!
Wendy Winja
[email protected]I'll definitely be making these again.
Ijaz ali shah
[email protected]Yum!
RHILIX
[email protected]5 stars!
The Seeker
[email protected]These cupcakes are a must-try!
IS IFFAT Shorif
[email protected]I highly recommend this recipe to anyone who loves chocolate and coconut.
Nickaru Audio
[email protected]These cupcakes are perfect for any occasion. I've made them for birthday parties, baby showers, and even just for a weeknight treat.
Sohel vai 782
[email protected]I love that this recipe uses simple ingredients that I already have on hand.
Courtney Noel
[email protected]These cupcakes are so easy to make! I was able to make them in under an hour.
Qasim Raza Official
[email protected]I made these cupcakes in mini muffin tins and they turned out perfectly. They were the perfect size for a party.
Joe Seliga
[email protected]I used dark chocolate chips instead of semi-sweet chocolate chips. The cupcakes were still very good, but I think I would prefer them with semi-sweet chocolate chips next time.
singer voice king
[email protected]I added some chopped almonds to the frosting for extra flavor. It was a great addition!
Nouman official
[email protected]I made these cupcakes gluten-free by using almond flour instead of all-purpose flour. They turned out great! The texture was a little denser than regular cupcakes, but the flavor was just as good.
Hasnain H_A
[email protected]These cupcakes were a bit too sweet for my taste, but they were still very good. I think I would reduce the amount of sugar in the frosting next time.
Elizabeth Louis
[email protected]I'm not a big fan of coconut, but I loved these cupcakes! The chocolate almond flavor was so good that it overpowered the coconut flavor. The frosting was also very light and fluffy.
Beki Jones
[email protected]These cupcakes are so delicious! The chocolate almond flavor is rich and decadent, and the coconut frosting is the perfect finishing touch. I highly recommend this recipe.
Rs Korban
[email protected]I made these cupcakes for my son's birthday party and they were a huge success! The kids loved them and the adults raved about them as well. The recipe was easy to follow and the cupcakes turned out perfectly.
Sumon Babu
[email protected]These cupcakes were a hit at my party! The chocolate almond flavor was perfect, and the coconut frosting was light and fluffy. I will definitely be making these again.