Chocolate Coconut Cupcakes with Toasted Coconut Buttercream
Author: 
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Truly chocolaty cupcakes with a sweet, tender crumb topped with a pillow of coconut Swiss meringue buttercream and toasted coconut.
Ingredients
For the cupcakes
  • 125ml coconut milk
  • ½ tsp lemon juice
  • 6 tbsp melted coconut oil
  • 75g dark chocolate, chopped
  • 125g plain white flour
  • 2 tbsp cocoa powder
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • 100g golden caster sugar
  • 75g light brown muscovado sugar
  • pinch salt
  • 2 large free range eggs
For the buttercream
  • 2 large egg whites
  • 100g golden caster sugar
  • 150g unsalted butter, really soft
  • 50ml coconut milk
  • ½ tsp coconut extract
  • ½ vanilla pod, seeds scraped
  • handful coconut flakes, lightly toasted
Instructions
  1. Preheat the oven to 160 degrees C fan. Line two a 12-hole cupcake tin with paper cases.
  2. In a small bowl, whisk together the coconut milk and lemon juice.
  3. In a heatproof bowl suspended over a pan of barely simmering water, melt the coconut oil and chocolate together, stirring until smooth. Set aside to cool slightly.
  4. In a large bowl, sift together the flour, cocoa powder, baking powder and bicarbonate of soda. Add both sugars and salt and whisk to combine.
  5. Whisk the melted chocolate mixture into your dry ingredients, followed by the coconut milk. Whisk in the eggs until you have a smooth, thick batter.
  6. Divide between your cupcake cases - they should be about ¾ full - then bake for 18 - 20 minutes or until a skewer inserted in the middle comes out clean.
  7. Allow to cool in the tray for a few minutes then transfer to a wire rack to cool completely while you make the buttercream.
  8. To make the buttercream, combine the egg whites and sugar in a heatproof bowl suspended over a pan of barely simmering water. Whisk continuously using a hand whisk until the sugar has dissolved, about 8 minutes. Test by rubbing a small amount between your thumb and forefinger: it should feel smooth with no grains of sugar.
  9. Remove the bowl from the heat and use an electric whisk to whisk until thick and meringue-like and the mixture is no longer warm, about 10 minutes.
  10. Gradually begin to add the softened butter, one small piece at a time, whisking well after each addition. The mixture may look like it has curdled, but keep whisking and it will come back together.
  11. Once the butter is fully incorporated, whisk in the coconut milk, a little at a time, followed by the coconut extract and vanilla seeds.
  12. Transfer your buttercream to a piping bag fitted with a large round nozzle and pipe onto your cooled cupcakes. Decorate with the toasted flaked coconut.
  13. The frosted cupcakes will keep in an airtight container for 2 - 3 days.
Notes
This recipe makes a generous amount of buttercream. If you don't use it all, the buttercream can be kept in an airtight container in the freezer for up to one month. Defrost fully in the fridge then beat again until light and creamy before using.

If you're not planning to eat these cupcakes straight away, hold off adding the toasted coconut until the last minute as the flakes will soften into the buttercream over time.
Recipe by thelittleloaf at http://www.thelittleloaf.com/2015/02/23/chocolate-coconut-cupcakes/