Chocolate Almond Cupcakes With Fluffy Coconut Frosting Food
COCONUT CUPCAKES WITH ALMOND CREAM FROSTING
The complexity of this coconut cupcake recipe, with almond and vanilla enhancing the coconut flavor, makes for a very rich flavor.
Provided by Erin Brocklehurst
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Combine flour, baking powder, baking soda, and salt in a bowl. Whisk to combine.
- Beat sugar and butter together using an electric mixer in a large mixing bowl until creamy. Add eggs, one at a time, mixing well after each addition. Pour in vanilla extract, almond extract, and coconut extract; mix well. Add flour mixture alternately with buttermilk, mixing until incorporated. Fold in coconut.
- Spoon batter into the prepared muffin cups, filling each 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 15 to 17 minutes. Remove from the oven and transfer to wire racks to cool completely, about 30 minutes.
- Beat cream cheese and shortening together using an electric mixer in a mixing bowl until creamy. Slowly add powdered sugar, 1 cup at a time, until creamy. Mix in vanilla extract and almond extract.
- Pipe frosting onto cooled cupcakes. Top each with shredded coconut.
Nutrition Facts : Calories 501.6 calories, Carbohydrate 61.7 g, Cholesterol 92.4 mg, Fat 26.8 g, Fiber 1.5 g, Protein 5.2 g, SaturatedFat 15.9 g, Sodium 290.9 mg, Sugar 47.1 g
COCONUT-ALMOND LAYER CAKE WITH CHOCOLATE FROSTING
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Make the cake: Preheat the oven to 325 degrees F. Butter two 9-inch round cake pans and line the bottoms with parchment paper. Butter the parchment and dust with cake flour, tapping out the excess; set aside.
- Whisk the cake flour, almond flour, baking powder and salt in a separate large bowl; set aside. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Beat in the eggs, one at a time, until incorporated, scraping down the sides of the bowl as needed. Beat in the vanilla and coconut extracts. Reduce the mixer speed to low; beat in the flour mixture in three additions, alternating with the milk. Increase the speed to medium high and beat until just combined.
- Divide the batter between the prepared pans. Bake until the cakes are golden brown and a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Transfer to a rack and let cool 10 minutes in the pans. Run a thin knife around the edges of the cakes and gently turn out onto the rack; remove the parchment and let cool completely.
- Make the frosting: Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted and smooth; let cool slightly. Combine the butter, confectioners' sugar, melted chocolate, cocoa powder, milk, rum and vanilla in a food processor. Pulse until smooth.
- Place 1 cake layer on a serving plate and spread with 1 cup frosting. Top with the second cake layer, then frost the top and side of the cake with the remaining frosting. Sprinkle the top with the coconut.
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CHOCOLATE ALMOND CUPCAKE WITH COCONUT FROSTING
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Category DessertsTotal Time 45 mins
- Prepare muffin tin by lightly spraying with cooking spray. Could make between 18 and 24 muffins. Preheat oven to 350. In food processor, process almonds and 1/2 cup sugar until finely ground. Add 2 cups toasted shredded coconut. Transfer mixture to medium bowl and whisk in flour, cocoa, baking powder, baking soda, and salt. In metal bowl, set over pan of barely simmering water, melt chocolate, stirring until smooth. Remove from heat and set aside. Using electric mixer, beat La Tourangelle Coconut Oil and remaining 1 cup sugar at high speed until fluffy, about 5 minutes. Beat in eggs 1 at a time, beating well after each addition. Add melted chocolate and beat at moderate speed until incorporated. Add 1/2 of flour mixture and mix
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CHOCOLATE CUPCAKES WITH COCONUT FILLING & FROSTING
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Reviews 6Category DessertServings 22Total Time 35 mins
- In a medium-sized bowl, combine the sweetened condensed milk and the shredded coconut and stir until well combined. The texture should be thick.
- Using an electric mixer, beat the butter at a medium-high speed for approximately 5 minutes until the butter is almost white. Scrape down the sides of the bowl occasionally.
CHOCOLATE CUPCAKES WITH COCONUT FROSTING & ALMONDS …
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Estimated Reading Time 4 mins
- Preheat oven to 350 degrees. In large heat proof mixing bowl, whisk together cocoa powder and baking soda. Carefully pour in boiling water and whisk until bubbling subsides and mixture is well blended, allow to cool for 5 minutes. Meanwhile, in a separate large mixing bowl, using an electric hand mixer set on low speed, blend together melted butter, vegetable oil, granulated sugar, vanilla and salt until well combined, about 30 seconds. Stir in eggs and eggs yolks, mixing just until combined after each addition. Blend in lukewarm cocoa mixture then blend in heavy cream. Slowly mix in flour and blend until combined, while scraping down sides and bottom of bowl.
- Divide batter among 24 paper lined muffin cups and bake in preheated oven until toothpick inserted into center comes out clean, about 18 - 20 minutes. Remove from oven and allow to cool in muffin tin several minutes before transferring to wire rack to cool. Cool completely then frost with coconut frosting. Sprinkle each frosted cupcake with coconut (before frosting sets), leaving about a 1/2 - 1 inch circle in center of cupcake uncoated with coconut. Gently press 5 or more sliced almonds around 1 chocolate chip in center of cupcake, or gently press 1 whole almond into the center of each cupcake. Store in an airtight container.
- In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and coconut milk on medium-low speed until combined, then increase speed to medium-high and whip until very pale and fluffy, about 6 minutes. Blend in coconut extract. With mixer set on low speed, slowly add in powdered sugar then increase speed to medium-high and blend until fluffy, about 2 minutes.
ALMOND CUPCAKES WITH CHOCOLATE COCONUT FROSTING
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- In the bowl of a stand mixer, beat the butter until smooth. Sift the cocoa powder and powdered sugar over the butter and beat on low speed until combined. Add the coconut milk and coconut extract and beat until on medium-high speed until light and fluffy, adding more coconut milk to thin the frosting as needed.
- Use an offset spatula to spread a thick layer of frosting over each cupcake. Sprinkle with the toasted coconut just before serving.
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