Chocolate-Frosted Golden Cupcakes with Coconut |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup plus 2 tablespoons all-purpose flour |
2 tablespoons cornstarch |
1 1/4 teaspoons baking powder |
1/8 teaspoon salt |
3/4 cup granulated sugar |
2 large eggs, at room temperature |
1 1/4 teaspoons pure vanilla extract |
4 tablespoons unsalted butter, melted |
1/4 cup vegetable oil |
1/2 cup milk, at room temperature |
4 ounces bittersweet chocolate, finely chopped |
1/2 cup heavy cream |
3 tablespoons unsalted butter |
1 tablespoon light corn syrup |
sweetened shredded coconut, for topping |
mini nonpareil candies, for topping |
Directions:
1. Make the cake : Preheat the oven to 350°. Line a 12-cup muffin tin with paper or foil liners.
2. In a medium bowl, whisk the flour with the cornstarch, baking powder and salt.
3. In a large bowl, using a handheld electric mixer, beat the sugar with the eggs and vanilla extract at medium-high speed until smooth and thickened slightly, about 3 minutes. Add the butter and oil and beat until incorporated, scraping the bottom and side of the bowl. Add the dry ingredients and milk in 3 alternating batches, beating well between additions. Carefully pour the batter into the lined muffin tins, filling them about two-thirds full.
4. Bake the cupcakes in the center of the oven for 20 to 23 minutes, until springy and a toothpick or cake tester inserted in the center comes out clean. Let the cupcakes cool slightly in the muffin tin, then transfer them to a wire rack to cool completely.
5. Meanwhile, make the frosting : Put the chopped chocolate in a heatproof medium bowl. In a small saucepan, heat the cream with the butter, corn syrup and salt until hot but not boiling. Immediately pour the mixture over the chocolate. Let stand for 5 minutes, then whisk until smooth. Let the frosting cool, whisking occasionally, until thick enough for dipping and glazing the cupcakes, about 30 minutes. For a frosting firm enough to spread, let stand for 1 hour.
6. Frost the cooled cupcakes, top with the sweetened shredded coconut and mini nonpareil candies.
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