Toasted Coconut Cupcakes with Coffee Buttercream Frosting
1 cup all-purpse flour
1/3 cup cocoa powder
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 cup coconut oil
1 cup coconut milk
3/4 cup granulated sugar
1 tsp. vanilla extract
2 tsp. coconut extract
1/2 cup unsweetened shredded coconut
TOASTED COCONUT (tips tab)
COFFEE BUTTERCREAM FROSTING (tips tab)
Chocolate covered coffee beans, optional
Toasted Coconut
1/2 cup unsweetened shredded coconut
Directions
Preheat a small frying pan over medium heat for about 2 minutes.Pour the coconut in the pan, to stir constantly with a spatula. The coconut will begin to turn honey brown. Keep stirring and tossing for about 1 1/2 miutes to get all the coconut evenly toasted. Turn off the heat and keep stirring and tossing for 30 seconds more. Once uniformly toasted transfer to a plate and spread out to cool.
Instructions
Preheat oven to 350°F, line muffin pan with cupcake liners.
In a medium bowl, sift together flour, coca, baking powder, and salt.
Melt the coconut oil in a small saucepan over very low heat. Once melted, turn the heat off but leave it in the pan on tbe stove so that it stays warm and does not soidify.
In a separate medium bowl mix together coconut milk, sugar, vanilla, and coconut extract. Stir in the melted coconut oil. Add the flour mixture in batches, beating well after each addition. Mix until smooth, then fold in the shredded coconut.
Fill cupcake liners two-thirds full. Bake for 24 to 26 minutes. Transfer to a wire rack and cool completely.
TO ASSEMBLE
Spread a generous amount of Coffee Buttercream Frosting on cooled cupcakes. Roll the frosted cupcake along its rim in the Toasted Coconut to create a ring around the circumference.
Add chocolate-covered coffee beans or coffee lentils to the center to decorate if you wish.