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This will not be a cupcake blog.  This will not be a cupcake blog.  This will not be a cupcake blog…. Buttttttt here’s another cupcake. Pin It on Pinterest

 I’m heading to a picnic for work tomorrow, and there was a request for me to make my favorite cupcake.  I never thought I’d share this recipe.

I really thought this was going to be my goldmine.  You see, I’ve always had a dream of opening a cupcake shop–The Little Black Cupcake.  See how that works? It’s like…the little black dress.  Only it’s a cupcake.  And all of the cupcakes were going to be puns on famous designers.  For example, this cupcake (which i hold very dear to my heart) would be named “Coco Chanella”…because it’s a vanilla coconut cupcake.  Get it?  No?  I’m afraid the bank probably won’t either.  So I’ll keep my day job, and save the cupcakes for the blog for now.

This cupcake is a bit time consuming because there are a handful of parts, but trust me, it’s worth trying.  So for now, enjoy the Coco Chanella, and maybe one day in the future, the BurBerry-Berry or the Tory Burchbeer cupcakes will make an appearance. 😉

P.S. Like the cake stand?  It’s a work in progress.  Stay tuned for instrucions on how to make your own. 🙂

The Specs

Cake: Toasted Coconut Vanilla
Filling: Semi Sweet Chocolate Ganache
Frosting: Cream Cheese
Toppings: Toasted Coconut
 
 

The Ingredients

Yields 24 cupcakes and 3 cups of frosting

Cake
1 cups shredded coconut, toasted
3 cups flour
1 cup unsalted butter, at room temperature
1-1/4 cup sugar
2 eggs
1-1/2 cup coconut milk
3 tsp baking powder
3 tsp vanilla
1/2 tsp salt
 
Frosting
1/2 cup butter
2 8oz pkg cream cheese
2-3/4 cups powdered sugar
1 tsp vanilla
 
Filling
6 oz good quality semi sweet chocolate
1/3 cup half and half
 
Topping
1 cup  shredded coconut, toasted
 

The Directions

1.  Preheat the oven to 375 degrees. 2.  Put both cups of shredded coconut on a baking sheet and put in the oven for 3-6 minutes, stirring every 1-2 minutes, until lightly toasted.  Keep a close eye on the coconut, as the coconut can burn very easily.  One cup will be used in the cake batter. The other cup will be used as a topping. 3.  Begin the cake by beating butter and sugar in a mixing bowl until light and fluffy.  If using a stand mixer, use the paddle and let it beat the butter and sugar for about 2 minutes.

4.  Add the eggs to the butter/sugar mixture one at a time, being sure to scrape the sides of the bowl after each egg. Add the vanilla to the butter/sugar/egg mixture.

5.  In a separate bowl, sift together flour, baking powder, and salt.  Sifting the ingredients together will help the cake be fluffy.

6.  While mixing on a low setting, alternate adding the coconut milk and the dry ingredients to the wet ingredients, starting and ending with the dry ingredients.

7.  Stir 1 cup of the toasted coconut into the batter 8.  Once all of the ingredients are combined, pour the batter 2/3 full into two 12-cupcake tins lined with baking cups.  Bake in the oven for 20 minutes or until a toothpick inserted into the middle of the cupcakes come out clean.

9.  While the cupcakes are baking, begin on the chocolate ganache filling.  Heat 1/3 cup of half and half to a near boil.  This can be done on the stove or in the microwave.

10.  While the half and half is heating up, put the 6oz of chocolate into a bowl.

11.  When the half is half is very hot, but not boiling, pour the half and half over the chocolate and stir the mixture until all of the chocolate is melted.  As the ganache cools, it will have the consistency of a thick chocolate syrup and should easily coat the back of a spoon. 12.  To make the frosting, begin by beating the butter and cream cheese until smooth.  Do not overbeat, as it could cause the cream cheese to separate.  However, you will need to ensure that the butter/cream cheese mixture is smooth and creamy or you will not be able to get the lumps out of your frosting.

13.  Once butter/cream cheese mixture is smooth, add the vanilla and beat until incorporated.  Add the powdered sugar 1 cup at a time, beating after each cup until the sugar has been fully incorporated.

14.  To assemble, use a melon baller to create a small hole in your cupcake.  Fill the hole with the chocolate ganache. 15.  Using a piping bag fitted with a star tip, pipe the cream cheese frosting on top of the cupcakes, covering the hole with the ganache.  Sprinkle the frosting with the remaining toasted coconut. Enjoy 🙂

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