Flourless Chocolate Coconut Cupcakes Food

FLOURLESS CHOCOLATE CUPCAKES (SMALL BATCH CUPCAKES FOR SPRING)

Steps:

• Preheat your oven to 350oF/180oC.
• In a microwave-safe bowl, combine the butter and chocolate and melt in 30 second increments until the butter and chocolate have melted.
• Whisk in the brown sugar, eggs and vanilla until smooth.
• Sift the cocoa powder and salt into the mixture, and mix until just combined.
• Fill each cupcake liner ⅔ full.
• Bake until the tops are set, about 15 minutes. Take care not to over bake as they will not be as fudgy.
• Let fully cool before frosting.
• To make the frosting: Beat softened butter on medium speed with an electric or stand mixer. Beat for 3 minutes until light and creamy. Add the sugar while the mixer running. Increase to high speed and continue beating until the buttercream is light and fluffy. Add in the milk, cocoa powder and vanilla and whip in.
• To Decorate: Put your buttercream into a piping bag fitted with a large round nozzle and pipe around the top of the cupcakes. Scatter toasted coconut in the middle for the nest and top with your chocolate eggs.
• Once decorated store the cupcakes in the fridge for up to 4 days. Let them reach room temperature before eating.

COCONUT CUPCAKES

Steps:

• Preheat the oven to 325 degrees F.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
• In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
• Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
• Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
• Frost the cupcakes and sprinkle with the remaining coconut.

MOIST FLOURLESS CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Line 2 muffin tins with liners.
• Combine chocolate chips and butter in a saucepan over medium-low heat. Stir until melted and smooth, about 3 minutes. Remove from heat. Let cool slightly, about 5 minutes. Whisk in egg yolks.
• Beat egg whites in a large bowl with an electric mixer until soft peaks form. Gradually add sugar with mixer running, beating until peaks are stiff and glossy.
• Stir some of the egg whites into the chocolate mixture to lighten it. Pour chocolate mixture into the bowl of egg whites and fold until batter is well-mixed.
• Scoop batter into prepared muffin tin, filling each cup 3/4 of the way full.
• Bake in the preheated oven until cupcakes are just set in the center, about 25 minutes. Place muffin tin on a wire rack to cool, about 5 minutes. Remove cupcakes from the tin and let cool completely, about 15 minutes.

FLOURLESS CHOCOLATE CUPCAKES

Steps:

• Place chocolate and almonds in a food processor.
• Grind until the consistency of course sand.
• Pulse in eggs, grapeseed oil and agave.
• Then pulse in vanilla and salt.
• Spoon batter into cupcake tins lined with unbleached baking cups.
• Bake at 350° for 12-15 minutes.
• Cool and frost with Vegan Chocolate Icing.
• Serve.

FLOURLESS CHOCOLATE COCONUT CUPCAKES

Steps:

• Preheat the oven to 350°F. Line 8 muffin cups with paper liners.
• Place the chocolate chips in a food processor and pulse until it has the consistency of coarse sand. Add the coconut and pulse briefly until combined, about 10 seconds, then add the eggs, agave nectar, and salt and pulse until well combined, 10 to 15 seconds.
• Scoop 1/4 cup of batter into each prepared muffin cup.
• Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan for 1 hour, then frost and serve.