CHOCOLATE-ALMOND CUPCAKES WITH FLUFFY COCONUT FROSTING
Provided by Tracey Seaman
Categories Cake Food Processor Mixer Chocolate Egg Fruit Nut Dessert Bake Easter Super Bowl Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 cupcakes
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F. Butter muffin cups.
- In food processor, process almonds and 1/2 cup sugar until finely ground. Add 2 loosely packed cups shredded coconut and pulse twice to chop slightly. 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 butter 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 at low speed until nearly smooth. Add coconut milk and vanilla and mix at low speed until blended. Add remaining flour mixture and mix at low speed until smooth.
- Spoon batter into prepared muffin cups, filling almost to top. Bake until tester inserted in center of 1 cake comes out clean, about 25 minutes. Cool in pans on racks.
- Pour remaining shredded coconut into 9-inch-square baking dish. Run small knife around edges of pans and unmold cakes. Spread frosting on cakes and invert each into coconut to coat frosting liberally. Garnish with Jordan almonds, if desired.
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Lizzifer
[email protected]These cupcakes were a hit at my party! Everyone loved the chocolate almond flavor and the coconut frosting. I will definitely be making these again.
Ig Verxcy
[email protected]These cupcakes were easy to make and turned out great! The chocolate almond flavor was delicious and the coconut frosting was the perfect complement. I would definitely make these again.
Noel Reddy
[email protected]I loved these cupcakes! They were so moist and flavorful, and the coconut frosting was the perfect finishing touch. I will definitely be making these again.
Orion Mengest
[email protected]These cupcakes were delicious! The chocolate almond flavor was rich and decadent, and the coconut frosting was light and fluffy. I would definitely make these again.
Oluwafunke Komolafe
[email protected]Overall, these cupcakes were a good experience. The flavor was great and the frosting was fluffy and light. However, the cupcakes were a bit dry, so I would recommend adding more moisture to the batter next time.
Jessica Crespin
[email protected]These cupcakes were a bit too dense for my liking, but the flavor was spot on. I would recommend using a different cupcake recipe or adjusting the baking time.
Gabirieli Rogovakalali
[email protected]The frosting was too sweet for my taste, but the cupcakes themselves were very good. I would recommend using less sugar in the frosting or omitting it altogether.
Tristin Coyle
[email protected]The cupcakes were a bit dry, but the frosting was delicious. I would recommend using a different cupcake recipe or adding more moisture to the batter.
Youmna Mohammed
[email protected]These cupcakes were a bit more work than I expected, but they were worth it in the end. The chocolate almond flavor was rich and decadent, and the coconut frosting was a perfect complement. I would recommend this recipe to anyone who loves chocolate
Emmans chidera
[email protected]I made these cupcakes for a potluck and they were a huge success! Everyone loved them and wanted the recipe. The chocolate almond flavor was divine and the coconut frosting was light and fluffy. I would definitely recommend this recipe to anyone look
Delilah
[email protected]These cupcakes were a hit with my family! My kids loved the coconut frosting, and my husband couldn't get enough of the chocolate almond flavor. They were so moist and fluffy, and the frosting was the perfect amount of sweetness. I will definitely be