Coconut Mocha Cupcakes

By á-43751

Shawna

Ingredients

• Icing:
• 1 3/4 c. flour
• 2 c. sugar
• 3/4 c. cocoa
• 2 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. salt
• 1 c. buttermilk
• 1/2 c. oil
• 2 eggs
• 1 tsp. vanilla (or 1/2 tsp. vanilla & 1/2 tsp. coconut extract)
• 1 c. freshly brewed coffee
• 2 c. unsalted butter, softened
• 2 tsp. vanilla (or 1 tsp. vanilla & 1 tsp. coconut extract)
• 1/8 tsp. salt
• 2/3 c. cocoa
• 5 c. powdered sugar
• 3-5 T. cold coffee

Preparation

Step 1

Heat oven to 350º. Line muffin tins with paper liners. Sift flour, sugar, cocoa, baking soda, baking powder & salt into bowl. Mix on low til combined. Combine buttermilk, oil, eggs & vanilla. Add slowly to dry ingredients. Add coffee. Fill liners 2/3 full. Bake 18-22 minutes or til tests done. Cool in pan 15 minutes. Remove to cooling rack to cool completely.

For icing:
Beat butter, vanilla & salt til creamy. Sift together cocoa & powdered sugar. Gradually add to butter on low til fluffy. Once incorporated, add 3 T. coffee. On medium speed, beat 5 minutes. If frosting needs to be thinner, add more coffee gradually, 1 tsp. at a time. Frost cupcakes. Garnish with toasted coconut.