Chocolate Coconut Cupcakes

If you have read a domestic diva mystery, you know that Natasha loves a contest. More specifically, she likes to win contests. So when she heard there would be a cupcake contest in connection with the Cupcakes and Pupcakes fundraiser in THE DIVA FROSTS A CUPCAKE, she entered even though she isn't a professional baker.



 


Natasha is always in tune with the latest trends. In fact, she thinks she sets the trends. So naturally, she had to develop a very special cupcake and came up with the Coco Loco Cupcake. Why is it special? Because it has a filling and that's all the rage. It seems like every cupcake baked for the show Cupcake Wars has a filling. This one is simple but a fun surprise. These cupcakes aren't as pretty as some because the coconut in the frosting means it won't be smooth. But they are tasty!

Did Natasha win the contest with her Coco Loco Cupcakes? I'm not telling. But someone made off with one of them!




These cupcakes freeze well, even filled and frosted. If freezing after frosting, place in the freezer uncovered until the frosting has frozen. Then slide frozen cupcakes into a zip top freezer bag for up to a week. To thaw, remove from freezer bag and allow to sit at room temperature about 45 minutes.

Coco Loco Cupcakes

Chocolate Cupcakes
(makes 24 cupcakes)

1 cup flour
1/4 cup high quality unsweetened powdered chocolate (like Pensey’s)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

1 ounce unsweetened chocolate (1 square)

1/2 cup light coconut milk

6 tablespoons unsalted butter (room temperature)
1 cup sugar
2 eggs (room temperature)
1 teaspoon vanilla extract

Combine flour, powdered chocolate, baking powder, baking soda, and salt in a bowl and blend well with a small whisk or a fork.

Cream butter with sugar. Add each egg and beat well. Add the flour mixture in small amounts, alternating with the coconut milk. Beat in the melted chocolate and then the vanilla. Beat to combine.

Divide between cupcake papers, filling each about 1/2 full. Bake 15 minutes or until a cake tester comes out clean.


Coconut Creme Filling
(for 12 cupcakes)

1/2 cup marshmallow fluff
1/3 cup shredded unsweetened coconut
1 teaspoon light corn syrup
1 teaspoon heavy cream

Mix all ingredients. Carve a divot out of each cupcake and fill with coconut creme. Replace divot.

Frosting

2 ounces (squares) unsweetened chocolate
2 tablespoons butter (room temperature)
1 teaspoon vanilla
1/4 cup heavy cream
1/4 cup milk
3+ cups powdered sugar
1 cup shredded unsweetened coconut

Melt the chocolate in the microwave on short bursts. Allow to cool. Cream the butter with the chocolate, then add the vanilla and cream. Add the powdered sugar 1/2 cup at a time, adding milk as needed until the desired consistency is reached. Beat in the coconut. Frost cupcakes with a knife or an offset spatula, heaping it on and “smoothing”. Frosting will not be smooth due to the coconut.