Difficutly: very easy
Time: 5 Min
Portion: 1 serving
Ingredients:
Makes 18 cupcakes
INGREDIENTS
For chocolate cupcake
1-3/4 cups AP flour
1/4 cup unsweetened cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1-1/2 sticks (12 tbsp) unsalted butter, softened
3/4 cup lightly packed brown sugar (I used light brown sugar)
2 large eggs
2 oz unsweetened chocolate, melted
1 cup buttermilk
1/2 tsp vanilla extract
For coconut cream cheese filling
1 (8 ounce) package cream cheese, softened
1/2 cup unsalted butter, softened
4 cups confectioners’ sugar
2 tablespoons heavy cream
1/2 teaspoon salt
1/2 teaspoon coconut extract
1 teaspoon vanilla extract
1/2 cup sweetened shredded coconut
For chocolate ganache
3/4 cup semi-sweet chocolate
3/4 cup bittersweet chocolate
1/3 cup heavy whipping cream
almond, garnish
Directions:
To make cupcakes—
Preheat oven 350F. Prepare cupcake pan with liners.
Whisk together the flour, cocoa powder, baking soda, baking powder and salt in medium bowl. In another medium bowl with an electric mixer on high, beat the butter and sugar until light and fluffy about 3 minutes.
Add the eggs, one at a time, beating well after each addition. Beat in the melted chocolate. Reduce the speed to low and add the flour mixture alternatively with the buttermilk in batches, beginning and ending with the flour mixture and beating until blended. Stir in vanilla.
Fill the cupcake liners about 1/2-2/3 full. Bake until golden and a toothpick inserted in the center comes out clean about 17-20 minutes. Allow to cool completely before frosting.
To make cream cheese frosting—
Beat the cream cheese and butter in a mixer bowl until light and fluffy. Gradually add the confectioners’ sugar, one cup at a time, alternating with heavy cream. Beat in the salt, coconut flavoring, and vanilla extract. Continue beating until mixture is smooth and spreadable. Add additional confectioners’ sugar if necessary to thicken the frosting, or more cream to thin. Fold in the shredded coconut.
To make chocolate ganache—
In saucepan bring whipping cream to boil over high heat. Pour hot whipping cream over chocolate and stir until chocolate melted. You can add more cream if your ganache is too thick to spread.
To assemble cupcakes—
Remove center of cupcake using the cone method. Set cone aside. Trim the excess tip of the cone. Fill the cupcake with coconut cream cheese. Replace cone. Frost with ganache and garnish with almond.