- 18
Ingredients
- 1 1/2 cups cake flour (not self-rising)
- 1/2 cup sour cream, at room temperature
- 2 cups sugar
- 4 cups sweetened flaked coconut
- 3/4 teaspoon baking soda
- Powdered food coloring
- 1/2 teaspoon fine sea salt
- 1/2 cup all-purpose flour
- 4 ounces unsweetened chocolate, finely chopped
- 2 cups whole milk
- 1 cup hot freshly brewed coffee
- 2 teaspoons coconut extract
- 3 1/2 teaspoons pure vanilla extract
- 1 pound (4 sticks) unsalted butter, at room temperature
- 2 large eggs, at room temperature
- 2 cups confectioners’ sugar
- 1/2 cup canola oil
Preparation
Step 1
1 Position rack in lower third of oven and preheat oven to 350°. Line 18 cupcake cups with paper liners.
2 In bowl of stand mixer fitted with paddle attachment (or in large mixing bowl, using handheld mixer), combine non self-rising flour, sugar, baking soda, and salt. Let mixer run on low speed for 2 to 3 minutes to aerate flour.
3 Meanwhile, put chocolate in medium bowl and pour in hot coffee and vanilla (1 1/2 teaspoons). Let mixture stand for about 2 minutes to melt chocolate, then stir until smooth.
4 In another medium bowl, whisk eggs and oil together until thick, satiny, and light in color. Whisk in sour cream, being careful not to over mix; leave some visible streaks of white. Pour in melted chocolate mixture and mix until just combined.
5 Add chocolate-sour cream mixture to dry ingredients in thirds, mixing on medium speed for 1 to 2 minutes, until just combined.
6 Remove bowl from mixer and, using rubber spatula, incorporate any ingredients hiding at bottom of bowl, making sure batter is completely mixed. Batter will be very runny, so it’s best to transfer it to large liquid measuring cup to make it easier to pour.
7 Pour batter into prepared cupcake cups, filling each one about two-thirds full. Bake for 20 to 25 minutes, until cake tester inserted in center of cupcake comes out clean. Let cool for at least 20 minutes. Once cupcakes are cool, remove them from paper liners.
8 To assemble cupcakes: Use apple corer or paring knife to scoop out hole in middle of each cupcake, about 1 inch deep. (Extra cake is yours for snacking!)
9 Fill pastry bag with 1/2-inch or larger tip with frosting and fill holes in each cupcake with frosting. Arrange cupcakes on baking sheet lined with parchment or foil and refrigerate for at least 15 minutes to set frosting.
10 To make tinted coconut: Put coconut in Mason jar or zip-top plastic bag. Add few pinches of food coloring, one drop at a time, and shake until the coconut is evenly colored.
11 Once frosting in centers of cupcakes sets, frost tops and sides of cupcakes with remaining frosting. Put coconut in small bowl, roll frosted cupcakes in coconut, and place them in cupcake papers. Cupcakes can be stored in airtight container at room temperature for up to 2 days.
12 To make coconut buttercream: Combine all-purpose flour, 1/2 cup milk, vanilla (2 teaspoons), and coconut extract in small saucepan and whisk until blended. Set pan over medium heat and gradually add remaining 1 1/2 cups milk, whisking constantly. Cook mixture, whisking, until it comes to low boil, then reduce heat to low and continue to whisk until mixture begins to thicken and starts to “burp,” 2 to 3 minutes.
13 Transfer mixture to small heatproof bowl and stir it occasionally as it cools to keep it lump-free. (If you do get a few lumps, don’t worry -- you can whisk mixture to dissolve lumps, or pass it through fine-mesh sieve.) Set mixture aside to cool to room temperature. (You can put it in refrigerator for 10 minutes to speed up the process.)
14 In bowl of stand mixer fitted with whisk attachment (or in large bowl, using handheld mixer), whip butter on medium speed until soft and creamy, 2 to 3 minutes. Gradually add confectioners’ sugar and beat on high speed until light and fluffy, 5 to 7 minutes.
15 Gradually add milk mixture, then increase speed to medium-high and whip until frosting is light and fluffy, scraping down bottom and sides of bowl as necessary with rubber spatula to make sure frosting is thoroughly mixed. Frosting can be stored in airtight container at room temperature for up to 2 days.