Candy-Inspired Desserts

Photo by: Jennifer Davick

Chocolate-Coconut Cupcakes

1/2 cup butter, softened
3/4 cup sugar
2 large eggs
1 tsp coconut extract or vanilla extract
1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup unsweetened coconut milk or refrigerated whole milk
3 cups sweetened flaked coconut
Coconut-Marshmallow Buttercream Frosting

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Photo by: Jennifer Davick

Chocolate-Coconut Cupcakes

1/2 cup butter, softened
3/4 cup sugar
2 large eggs
1 tsp coconut extract or vanilla extract
1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup unsweetened coconut milk or refrigerated whole milk
3 cups sweetened flaked coconut
Coconut-Marshmallow Buttercream Frosting
1/2 recipe Chocolate Ganache

1. Beat butter and sugar at medium speed with an electric mixer until fluffy. Beat in eggs, 1 at a time. Beat in coconut extract.
2. Combine flour and next 4 ingredients; add to butter mixture alternately with coconut milk, beginning and ending with flour mixture. Beat until blended after each addition. Add 1 cup of coconut, blend well.
3. Spoon batter into 18 lined muffin cups. Bake at 350 for 18 minutes. Remove from pan.
4. Top cupcakes with Coconut-Marshmallow Buttercream Frosting. Top with remaining coconut, drizzle with ganache.

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