Layered Chocolate Cupcakes with Coconut-Pecan Frosting

Chocolate Cupcakes with Coconut Pecan Frosting

I’d love to write a proper post about these cupcakes, but my hands are covered in oohey-gooey, chocolatey, coconutty amazingness.

LAYERED CHOCOLATE CUPCAKES WITH COCONUT-PECAN FROSTING

Yields: 24 cupcakes

For cupcakes:

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 3/4 cup unsweetened cocoa powder
  • 2 cups sugar
  • 1 cup vegetable oil
  • 1 cup hot coffee
  • 1 cup 2% milk
  • 2 large fresh eggs
  • 1 teaspoon pure vanilla extract

For chocolate buttercream:

  • 1 1/2 cups (3 sticks) unsalted butter, softened
  • 1 cup unsweetened cocoa powder
  • 5 cups confectioner’s sugar
  • 1/2 cup 2% milk
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon espresso powder

For coconut-pecan frosting:

  • 1 cup evaporated milk
  • 1 cup sugar
  • 3 egg yolks
  • 1/2 cup (1 stick) unsalted butter
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups flaked sweetened coconut
  • 1 cup chopped pecans

To make cupcakes (recipe courtesy of Food.com):

  1. Preheat oven to 350 degrees Fahrenheit. Line two 12-mold muffin tins with paper baking cups; set aside.
  2. In the large bowl of an electric mixer, sift together flour, salt, baking powder, baking soda, cocoa powder, and sugar. Add oil, coffee, and milk, then mix for 2 minutes at medium speed. Add eggs and vanilla, then mix for 2 additional minutes.
  3. Pour batter into paper baking cups until 2/3 full. Bake in preheated oven for 14 to 16 minutes. Cool in pans for 5 minutes, then transfer to a wire rack to cool completely.

To make chocolate buttercream (recipe courtesy of Add a Pinch):

  1. Add cocoa powder to the large bowl of an electric mixer. Whisk for 10-15 seconds to remove any lumps.
  2. Cream cocoa powder and butter until thoroughly combined. Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto high speed for approximately one minute. Repeat until all sugar and milk have been added.
  3. Add vanilla extract and espresso powder and mix until thoroughly combined.

Note: If frosting appears too dry, add more milk, 1 tablespoon at a time until it reaches the desired consistency. If it appears too wet and does not hold its form, add more confectioner’s sugar, 1 tablespoon at a time until it reaches the desired consistency.

To make coconut-pecan frosting (recipe courtesy of my Mum):

  1. In a saucepan over medium heat, cook evaporated milk, sugar, egg yolks, butter, and vanilla extract until thick, approximately 12 minutes, stirring constantly.
  2. Strain thickened milk-egg mixture through a fine sieve to remove any lumps.
  3. Add coconut and pecans to strained mixture and stir until thoroughly coated. Remove from heat and cool for 15-20 minutes.

To assemble:

  1. Remove paper cups from cooled cupcakes; discard. Using a sharp, slightly serrated knife, gently slice cupcakes in half. Spoon a teaspoon of chocolate buttercream onto sliced side of upper portion, spread carefully using a butter knife, and press gently into lower sliced portion. Repeat until all cupcakes have been layered. To finish, top each cupcake with cooled coconut-pecan frosting.
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