WARNING: This is not a ‘healthy’ post, so don’t say I didn’t warn you 🙂 These aren’t really “Almond Joy” cupcakes, but more so “Mounds” cupcakes. But I figured Mounds isn’t as popular as Almond Joy, so no one would’ve known what I was referring too. Anyways, Mounds is like the sister to Almond Joy- the better of the two :-p.
It’s moist coconut enrobed in dark chocolate- it’s delicious! I was really in the mood for coconut, and felt like coconut was very Easter-y and perfect for this time of the year. So I combined a Coconut-flake cupcake with dark chocolate-coconut frosting.. I kind of made it up as I was making the cupcakes, but it turned out really good! No, this is NOT one of my healthy posts- sorry healthy reader fans!
Coconut Flake Cupcake Batter:
- 2 sticks unsalted butter- at room temperature
- 4 extra-large eggs- room temperature (broken in a measuring cup that you can easily pour out of)
- 1 cup buttermilk (I used homemade)
- 2 cups sugar
- 3 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 1/2 tsp coconut extract
- 3/4 cup sweetened coconut flakes, some extra for topping (I use Baker’s Brand)
- PAM Baking Flavor
Preheat oven 325 degrees F. Spray and line 2 regular sized cupcakes trays.
1. In a large bowl cream the butter and sugar on high speed- about 4 or 5 minutes. It should be fluffy and light in color. With the mixer on low, add each egg one at a time, mixing well after each addition. Scrape the bowl frequently, the yolk tends to stay against the wall of the bowl. Add the vanilla and coconut extract, mix. Make sure to NOT overbeat!
2. Sift the flour, baking powder, baking soda and salt together into a medium sized bowl (or newspaper). In about 4 stages, add the dry ingredients and buttermilk alternating between each- starting & ending with the dry ingredients. Make sure to incorporate well and scrape the bowl frequently.
3. Fold in the sweetened coconut flakes. Using a ladle, ladle in the batter into the lined cupcake tins, about 3/4 the way up. Bake for 30 minutes, or until slightly golden brown and toothpick comes out clean.
4. Cool for a few hours, and top with a generous amount of frosting and sprinkle with more sweetened coconut flakes.
Makes 24 Cupcakes
Dark Chocolate-Coconut Frosting:
- 1 stick unsalted butter- room temperature
- 3 cups confectioner’s sugar
- 1/2-3/4 cup unsweetened cocoa powder (I use Ghiradelli)
- 5-6 tbsp fat free half&half
- 1 1/2 tsp coconut extract
1. In a large bowl whip together butter and 1 cup of the sugar. With the mixer on medium-low sift in the remaining sugar and cocoa powder (it will be reallyyy thick). Add a few tbsp of half&half, until you’ve reached desired consistency- I like my frosting pretty thick! At the last moment whip in coconut extract, and taste to see if its coconutty enough.
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