Chocolate-Coconut Cupcakes
Serves: 1 dozen
  • 1½ cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup, plus ⅓ cup unsweetened cocoa divided
  • ½ cup boiling water
  • ⅓ cup sour cream
  • ¾ teaspoon vanilla extract
  • 12 tablespoons butter, softened
  • 1½ cups sugar
  • 3 large eggs, at room temperature
  • 1 can (13.5 ounces) regular (not light) coconut milk, fat and liquid separated
  • ⅓ confectioners sugar
  • ¼ teaspoon coconut extract
  • 1 drop red food coloring
  • ½ cup sweetened flaked coconut
  1. Adjust oven rack to lower-middle position and heat oven to 400 degrees. Line a 12-cup muffin tin with cupcake papers; spray with vegetable cooking spray.
  2. Whisk flour, baking soda, and salt in a medium bowl; set aside. Measure ½ cup cocoa in a medium bowl. Whisk in water to form a smooth thick paste. Stir in sour cream and vanilla; set aside.
  3. With a hand mixer, beat butter and sugar until light and fluffy. Beat in eggs, one at a time. Starting and ending with dry ingredients, alternate adding chocolate mixture and flour, beating until each is thoroughly incorporated.
  4. Evenly divide batter among prepared muffin cups. Bake until fully set, about 20 minutes. Remove from oven, let cupcakes stand a couple of minutes; turn onto a wire rack to cool.
  5. Meanwhile, with a hand mixer, beat coconut milk fat with a hand mixer, beat in confectioner’s sugar and remaining ⅓ cup cocoa powder, and coconut extract until light and fluffy, Beat in coconut milk liquid, 1 tablespoon at a time, to desired consistency. Thoroughly mix food coloring and coconut until coconut is evenly pale pink. Frost cup cakes and then sprinkle with coconut. Serve.
Recipe by Three Many Cooks at