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Coconut Cupcakes with Chocolate Ganache Filling, Topped with Caramel Buttercream Frosting and Toasted Coconut Recipe

Coconut Cupcakes with Chocolate Ganache Filling, Topped with Caramel Buttercream Frosting and Toasted Coconut Recipe

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Coconut Cupcakes with Chocolate Ganache Filling, Topped with Caramel Buttercream Frosting and Toasted Coconut

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Ingredients:

Serving

2 1/3 cups all-purpose flour
1 tbsp baking powder
3/4 tsp fine salt
1 1/2 cups white sugar
1/2 cup canola oil
2 eggs
1 1/2 cups whole milk
1/2 tsp coconut extract
chocolate ganache filling , recipe follows
caramel buttercream frosting , recipe follows
3 oz shredded coconut, for garnish
this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
1 cup semisweet dark chocolate
1/2 cup heavy whipping cream
8 oz unsalted butter
1 cup plus 1 lb unsalted butter, room temperature
1 cup heavy cream
1 cup brown sugar
1 cup white sugar
1 tbsp vanilla extract
6 cups powdered sugar

Directions:

Preheat the oven to 325 degrees F. Line a regular-size cupcake pan with 18 cupcake liners.
Sift together flour, baking powder, salt, and sugar. In the bowl of an electric stand mixer with a paddle attachment, add the sifted dry ingredients and mix on low speed for 30 seconds. Slowly add oil to the mixture until fine crumbs are formed. Add the eggs, milk, and coconut extract and mix on low speed for 1 minute. Stop and scrape the bowl and paddle, and then mix on medium speed for 2 minutes.
Fill the cupcake liners three-quarters full with batter and bake until baked through, about 20 minutes. Do not open the oven during this time. Cool the cupcakes completely after baking.
To assemble, core each cupcake with an apple corer to create a pocket for the filling. Put the Chocolate Ganache Filling into a pastry bag and cut 1/2-inch off the tip. Fill each cupcake with the filling. Put the Caramel Buttercream Frosting into a pastry bag and cut 1/2-inch off the tip. Pipe the frosting on top of the cupcakes in a circular motion until completely covered. Once frosted, dip the cupcakes in a bowl of the toasted coconut and serve.
Chocolate Ganache Filling:
Melt the ingredients in a saucepan over low heat. Stir the mixture constantly until melted and smooth. Be careful not to burn. Remove from the heat to cool completely.
Caramel Buttercream:
Stir 1 cup butter, heavy cream, brown sugar, white sugar, and vanilla together in a microwave-safe dish. Microwave at 1 to 2 minute intervals, stirring between intervals. The caramel will be thick and bubbly when done. The caramel must sit and cool completely in order to incorporate into the buttercream.
In the bowl of an electric stand mixer with a whisk attachment, whip the remaining 1 pound butter until creamed. Add the powdered sugar and 1/4 cup cooled caramel and mix until the ingredients are evenly incorporated and the frosting is smooth and creamy.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1524.98 Kcal (6385 kJ)
Calories from fat	748.33 Kcal
		% Daily Value*
Total Fat	83.15g	128%
Cholesterol	86.5mg	29%
Sodium	1284.22mg	54%
Potassium	2684.55mg	57%
Total Carbs	186.74g	62%
Sugars	122.07g	488%
Dietary Fiber	1.49g	6%
Protein	14.23g	28%
Vitamin C	0.2mg	0%
Vitamin A	0.3mg	8%
Iron	0.8mg	5%
Calcium	167.7mg	17%

Amount Per 100 g
Calories	454.39 Kcal (1902 kJ)
Calories from fat	222.98 Kcal
		% Daily Value*
Total Fat	24.78g	128%
Cholesterol	25.77mg	29%
Sodium	382.65mg	54%
Potassium	799.9mg	57%
Total Carbs	55.64g	62%
Sugars	36.37g	488%
Dietary Fiber	0.44g	6%
Protein	4.24g	28%
Vitamin C	0.1mg	0%
Vitamin A	0.1mg	8%
Iron	0.2mg	5%
Calcium	50mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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