Chocolate Coconut Cupcakes

By lindsayvk

Ingredients

• 1 2/3 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp salt, plus pinch for egg whites
• 3 eggs, separated
• 1/2 cup brown sugar
• 1/2 cup vegetable oil, plus 2 Tbsp
• 1 cup shredded coconut, plus 2 Tbsp for dusting
• 2 Tbsp unsweetened cocoa powder
• 4 oz dark chocolate, grated
• 4 Tbsp milk
• Chocolate pudding (instant, ready-made or homemade)
• Whipped cream, for decoration
• Powdered chocolate or cocoa powder for dusting

Details

Servings 12

Preparation

Step 1

1. Preheat oven to 350 degrees.
2. Mix flour, baking powder, and salt and set aside.
3. With a whisk or a wooden spoon, mix egg yolks and sugar together. Add oil and then flour mixture, beating until batter is smooth. Mix in coconut, cocoa powder, grated chocolate, and milk and blend well.
4. Using an electric beater, beat egg whites with a pinch of salt until stiff but not dry. Gently fold into chocolate batter.
5. Spoon batter into cupcake papers, filling about 2/3 full. Smooth batter with the back of a spoon. Sprinkle a little coconut over each cupcake. Cook for 10 minutes and then lower temperature to 300 degrees and cook for another 20 minutes or until a tester inserted into the center comes out clean. Remove from oven and cool.
6. When cupcakes are completely cool, cut a circle or cone out of the top with an apple corer and heap chocolate pudding in it. Add a little dollop of whipped cream for decoration. Dust with powdered chocolate or cocoa powder.