one of my all-time favorite cupcake recipes would have to be chocolate cupcakes with vanilla buttercream frosting, topped with coconut. there is just something about the combination of chocolate and coconut that can't be beat. ever since we bought a bag of coconut at the grocery store for my dad's german chocolate birthday cake, i have been eyeing up the coconut to put on top of cupcakes.
the other day, while ryan was ever so nice to go out and clean the garage, i whipped up a batch of these cupcakes. i thought it would be nice to surprise him with a cupcake when he came back in (and, it sounded like a really good excuse to bake). i'd say that's a win-win situation: a clean garage and fresh cupcakes!
chocolate cupcakes with vanilla buttercream frosting topped with coconutprep time: 10-15 minutes
baking time: 30-35 minutes
yields: 24 cupcakes
1 1/2 cups granulated sugar
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 cup cocoa powder
1 cup milk
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup hot coffee
1/2 cup salted butter (softened)
2-3 cups powdered sugar
1-2 tablespoons milk
1 teaspoon pure vanilla extract
preheat your oven to 350 degrees F. line 24 muffin cups with paper muffin liners. beat all cupcake ingredients (except the coffee) together with an electric mixer. stir in the hot coffee. the batter will be very thin. pour the batter into the prepared muffin cups. bake the cupcakes in the preheated oven for 30-35 minutes, or until a knife inserted in the center comes out clean. cool the cupcakes for at least 10 minutes on a wire rack.
to make the vanilla buttercream frosting: beat the butter with an electric mixer until smooth. beat in the powdered sugar and milk gradually, until incorporated. add the vanilla extract, and beat until fluffy. frost the cupcakes and top with coconut.