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Chocolate Coconut Cupcakes

Ultra moist, rich chocolatey cupcakes, topped with a smooth coconut cream cheese frosting, and rolled in sweetened shredded coconut. 



Chocolate Coconut Cupcakes


Yield: 12 cupcakes 

Ingredients

Chocolate Cupcakes:
  • 1/2 cup boiling water
  • 1 teaspoon instant coffee granules (may use 1/2 hot coffee instead)
  • 6 tablespoons (30g) unsweetened cocoa powder, dutch processed
  • 1 cup (192g) granulated white sugar
  • 1/4 cup vegetable oil
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup (120g) sour cream, room temperature 
  • 3/4 cup + 2 tablespoons (105g) all-purpose flour, weighed or spooned and leveled
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
Coconut Cream Cheese Frosting:
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 4oz cream cheese, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon coconut flavor extract
  • 2 cups (1/2lb) powdered sugar (confectioners' sugar), sifted 
  • sweetened, shredded coconut


Directions  

Prepare Cupcakes:
Preheat oven to 350 degrees F. Line a cupcake pan with baking cups.

Dissolve the instant coffee and cocoa powder into the boiling water and set aside. With an electric mixer, beat together the sugar and oil on medium speed for about 1-2 minutes. Add the egg, mixing well until smooth and pale in color. Beat in the vanilla and sour cream. 

In a small bowl, whisk together the flour, baking soda, baking powder and salt. Gradually add the flour mixture on low speed, until incorporated. In a steady stream, beat in the cocoa mixture until fully combine. Scrape down bottom and sides of bowl. Beat for about 20-30 seconds until smooth and thin.

Distribute the batter between the baking cups, filling about 3/4 full. Bake for 16-20 minutes, or until an inserted toothpick comes out clean. (About 10 minutes for mini cupcakes). Transfer to a wire rack to cool completely before frosting.

Prepare frosting:


With an electric mixer, beat the softened butter on medium-high speed until light and creamy, about 2-3 minutes. Beat in cream cheese, vanilla and coconut extract until smooth (make sure it is at room temperature so you don't get any lumps in your frosting). Add powdered sugar, 1 cup at a time on low speed, until fully incorporated. Scrape down bottom and sides of bowl. Increase to medium-high speed and beat for an additional 2-3 minutes until smooth and creamy. Frost cooled cupcakes and roll in bowl of shredded coconut.