Chocolate Cupcakes with Coconut

Bake very saturated chocolate icing cupcakes and coconut flakes. So that their taste and color become even more intense, prefer alkalized cocoa. A cup freshly brewed black coffee will only enhance the chocolate flavor. Each pour the finished cupcake with melted chocolate icing and coconut milk and garnish with a pinch of coconut flakes or стружки. Time: 2 час. Complexity: Easy Quantity: 12pcs Recipes use volumetric containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Cupcakes

• 330 gr diced butter
• 1 tbsp. freshly brewed coffee
• 0.5 tbsp. water or milk
• 3/4 Art. cocoa powder
• 3 tbsp. flour
• 3 and 1/4 Art. granulated sugar
• 3/4 tsp baking powder
• 3/4 tsp fine salt
• 0.5 tsp soda
• 3/4 Art. sour cream
• 3 large eggs, room temperature
• 1.5 tsp vanilla extract
• Powdered sugar for sprinkling

Chocolate Coconut Glaze

• 170 gr dark chocolate, finely chopped
• 0.5 tbsp. canned unsweetened coconut milk
• 1-2 tbsp. l corn syrup
• 1.5 tbsp. unsweetened coconut flakes or chips, lightly toasted
• Special equipment: mold for large muffins on 12 cells

Recipes with similar ingredients: butter, coffee, milk, cocoa, premium flour, sugar, sour cream, eggs, vanilla extract, icing sugar, dark chocolate, coconut milk, syrup, coconut flakes

Recipe preparation:

1. Preheat the oven to 175 ° C. Fold the paper in metal mold for 12 large muffins.
2. Put butter, coffee, water and cocoa in the microwave bowl cover with plastic wrap and place in the microwave for about 2 minutes, until the butter has melted. Shuffle to combine all the ingredients.
3. Meanwhile, in a large bowl, whisk the flour, sugar, baking powder, salt and soda. In a small bowl, beat the sour cream with egg and vanilla. Stir the hot chocolate mixture into dry Ingredients. Stir in a mixture of sour cream; do not whisk. Split up the dough evenly according to the prepared molds, filling each about 3/4 (about 2/3 tbsp. cupcake dough) Bake cupcakes until a toothpick inserted in the center of the cupcake comes out clean, about 30 minutes.
4. Cool the cupcakes in the molds on the wire rack completely. Get out paper forms and put the cupcakes on the wire rack again.
5. Frosting: Put the chocolate in a medium-sized bowl. Bring coconut milk with corn syrup to a boil, stirring constantly, then pour onto chocolate. Give the mixture stand for 10 minutes, then mix until smooth. Apply 1 tbsp. l warm glaze evenly on each cupcake and sprinkle coconut on top.