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Chocolate-Almond Cupcakes with Fluffy Coconut Frosting

Chocolate-Almond Cupcakes with Fluffy Coconut Frosting
Chocolate-Almond Cupcakes with Fluffy Coconut Frosting might be just the dessert you are searching for. This recipe serves 12. One serving contains 721 calories, 9g of protein, and 48g of fat. This recipe is typical of American cuisine. Head to the store and pick up coconut, minute frosting, flour, and a few other things to make it today. From preparation to the plate, this recipe takes about 55 minutes.

Instructions

1
Preheat oven to 350°F. Butter muffin cups.
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ButterButter
Equipment you will use
Muffin LinersMuffin Liners
OvenOven
2
In food processor, process almonds and 1/2 cup sugar until finely ground.
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AlmondsAlmonds
SugarSugar
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Food ProcessorFood Processor
3
Add 2 loosely packed cups shredded coconut and pulse twice to chop slightly.
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Shredded CoconutShredded Coconut
4
Transfer mixture to medium bowl and whisk in flour, cocoa, baking powder, baking soda, and salt.
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Baking SodaBaking Soda
Cocoa PowderCocoa Powder
All Purpose FlourAll Purpose Flour
SaltSalt
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WhiskWhisk
BowlBowl
5
In metal bowl set over pan of barely simmering water, melt chocolate, stirring until smooth.
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ChocolateChocolate
WaterWater
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BowlBowl
Frying PanFrying Pan
6
Remove from heat and set aside.
7
Using electric mixer, beat butter and remaining 1 cup sugar at high speed until fluffy, about 5 minutes. Beat in eggs 1 at a time, beating well after each addition.
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ButterButter
SugarSugar
EggEgg
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Hand MixerHand Mixer
8
Add melted chocolate and beat at moderate speed until incorporated.
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ChocolateChocolate
9
Add 1/2 of flour mixture and mix at low speed until nearly smooth.
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All Purpose FlourAll Purpose Flour
10
Add coconut milk and vanilla and mix at low speed until blended.
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Coconut MilkCoconut Milk
VanillaVanilla
11
Add remaining flour mixture and mix at low speed until smooth.
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All Purpose FlourAll Purpose Flour
12
Spoon batter into prepared muffin cups, filling almost to top.
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Muffin LinersMuffin Liners
13
Bake until tester inserted in center of 1 cake comes out clean, about 25 minutes. Cool in pans on racks.
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OvenOven
14
Pour remaining shredded coconut into 9-inch-square baking dish. Run small knife around edges of pans and unmold cakes.
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Shredded CoconutShredded Coconut
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Baking PanBaking Pan
KnifeKnife
15
Spread frosting on cakes and invert each into coconut to coat frosting liberally.
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FrostingFrosting
CoconutCoconut
SpreadSpread
16
Garnish with Jordan almonds, if desired.
Ingredients you will need
Jordan AlmondsJordan Almonds
DifficultyExpert
Ready In55 m.
Servings12
Health Score8
CuisinesAmerican
Dish TypesSide Dish
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