Ingredients: |
Ingredients: For The Coconut Middle
1/3 cup sugar
1/3 cup evaporated milk
3 tablespoons butter
1 large egg thoroughly beaten
3/4 cups desiccated coconut sweetened or un-sweetened
1/2 cup chopped pecans
1/2 teaspoon vanilla extract
For the Chocolate Cupcakes
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 cup cocoa powder natural or Dutch
1/4 cup unsalted butter, room temp
1 cup sugar
2 ounces milk chocolate
2 large eggs, room temp
2 large egg yolks, room temp
1/2 cup + 1 tbsp vegetable oil
2 tsp vanilla extract
1/3 cup full-fat sour cream, room temp
1/2 cup water, room temp
For the Butter Cream
1 cup unsalted butter, room temp
1/2 cup cocoa powder
3 cups powdered sugar
1/2 tsp vanilla extract
1/2 teaspoon salt
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Directions: |
Directions:To make the Coconut Middle
1. In a medium saucepan, combine the sugar, evaporated milk, butter, and egg. Cook over medium heat until the mixture starts to lightly bubble. Stir CONSTANTLY!! You dont want scrambled eggs!
2. Remove from heat immediately and stir in remaining ingredients.
3. Cool to room temperature, then refrigerate while you prepare, bake, and cool cupcakes.
To make the Chocolate Cupcakes
1. Preheat the oven at 350 F. Line a cupcake pan with liners.
2. Using a stand mixer, fitted with the paddle attachment, mix the butter and sugar until fully combined. It should look like wet sand.
3. Melt the chocolate in the microwave, at 20 second intervals.
4. Once the melted chocolate is cool enough to touch, add it to the butter/sugar mixture and mix until just combined.
5. Mix in eggs and egg yolks one at a time until just combined.
6. Mix in oil, vanilla, and sour cream until just combined.
7. Add dry ingredients to wet ingredients in three additions, mixing until just combined after each addition.
8. Mix in water until just combined.
9. Fill cupcake liners 2/3 full
10. Check for doneness at 18 minutes a toothpick inserted into the center of a cupcake should come out clean. If they are not done, check again every minute until they are done.
11. Immediately remove cupcakes from the cupcake tin and place on a cooling rack or on the counter to cool to room temperature.
12. Using a cupcake corer, core out the middle of the cupcakes, being careful not to go all the way thru. Set aside.
To make the Chocolate Buttercream
13. In the bowl of a stand mixer, beat butter at high speed for three minutes until light and fluffy.
14. Mix in cocoa powder.
15. Next, add ½ your powdered sugar. Mix in vanilla and salt. Mix until combined. Then add the rest of the powdered sugar and beat until fully combined and smooth. About 2-3 minutes.
16. Now, lets put it all together. Once the cupcakes are completely cooled, fill the centers with the coconut middle mixture. Using any tip youd like, frost the cupcakes. Finally, decorate using the extra coconut and pecans, and some chocolate syrup. Enjoy!
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