I’m generally not the biggest cupcake eater, but once this idea popped into my head I simply couldn’t get it out! At my school, we were having a bake sale for Unified Sports, and being a member of the club, I wanted to bake something. It was slightly Halloween themed, hence the black and orange, but I would have made these anyway. For me, cupcakes tend to be over-the-top sweet with the frosting, and the cupcakes a little bit dry (maybe that’s why I like muffins so much!), but these cupcakes are a clear exception.
They were wonderfully chocolatey and moist, and the pumpkin buttercream wasn’t too too sweet, rather it was the perfect balance between the powdered sugar and the warmth of the pumpkin. These would be a great twist to have on your Thanksgiving table (maybe a chocolate cake with pumpkin buttercream? Yum!) and a nice change from the classic pumpkin pie. Enjoy!
When you have an aunt that LOVES coconut and happens to live in the same town, you can be sure that there’s no shortage of coconut desserts around my place. If I had made these correctly (A.K.A. read the directions…) then the cupcakes would have turned out better. However, the coconut buttercream was top notch, due to the help from my soon-to-be-chef mom. 🙂
My best friend Deanna certainly knows that my family is not one that lacks for…unusual ingredients, let’s say. We’ll have date paste and dried chrysanthemum flowers, but a stick of butter is no where to be found. This leads to me choosing the wrong type of coconut (*rolls eyes*) and instead of the sweetened coconut, I chose the dried unsweetened coconut, which resulted in the cupcakes not quite having the texture I was looking for. Meh.
Preheat the oven to 350 degrees. In a large bowl, mix together flour and baking powder.
With and electric mixer, cream the butter and the sugar until smooth.
Once smooth, add in the eggs, vanilla extract, and coconut milk.
Reduce the speed of the mixer, and slowly add in the dry ingredients.
Once fully mixed, add in the sweetened shredded coconut.
Bake for 20 minutes, or until a toothpick comes out clean. Completely cool before applying frosting, about 30 minutes.
2 sticks (1 cup) ROOM TEMPERATURE unsalted butter
3-4 cups powdered sugar
1 tablespoon vanilla extract
Up to 4 tablespoons heavy cream
1 cup sweetened shredded coconut
Directions: (Makes 2 1/2 cups)
Beat butter with electric mixer until nice ‘n’ creamy. Add 3 cups of powdered sugar with the mixer on low until the sugar mixes in with the butter.
Add vanilla extract and 2 tablespoons heavy cream slowly. If your frosting is too thick, add another tablespoon of heavy cream and mix, and if needed, another one. If too thin, add powdered sugar by 1/4 of a cup.
Mix in the sweetened shredded coconut.
TA DA. There’s a coconuty-creamy-fatty-delicious cupcake to satisfy anyone’s sweet tooth. My soon-to-be chef mother suggests toasting some coconut and sticking it on top of these delicious delights in order to furthermore enhance the coconutyness of it all. Enjoy!