Cupcakes on my mind!

Chocolate Coconut Cupcake with Coconut Buttercream Frosting

It's been awhile since I last baked something. Sadly, my Significant Other (S.O.) does not have any sweet tooth and have an aversion to chocolate so I hardly bake anything these days. But, lately, I have been dreaming of cupcakes.

I do not like commercialized, overly-sweet and very dry cupcakes.  I want my cupcakes to be very moist, frosting not too sweet, and I am partial to chocolate but I will eat any cupcake flavour. And today, I was craving Chocolate and Coconut. So, I scoured the cyberspace for several recipes for Chocolate Coconut Cupcake with Coconut Buttercream Frosting. I tweaked or rather made my own recipe,  followed my recipe, baked and ate it AND it's a little bit on the sweet side but it's oh so moist!

 Chocolate Coconut Cupcake with Coconut Buttercream Frosting:

Chocolate Coconut Cupcake:

1 3/4 cup sugar
1 3/4 cup all-purpose flour
3/4 cup cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
3/4 cup milk
1/4 cup coconut milk
1/2 cup vegetable oil
1 tsp vanilla extract
1 tsp coconut extract
1 cup shredded coconut
1 cup boiling water

Coconut Buttercream Frosting:

1 cup butter (room temperature)
1 tsp coconut extract
3 cups powdered sugar
1 Tbsp coconut milk
2 Tbsp cream or milk

For Chocolate Coconut Cupcake

1) Preheat oven to 350F
2) Mix and sift all dry ingredients: sugar, flour, cocoa, baking powder, baking soda, and salt.
3) Add eggs slowly whisking/mixing in between addition. Slowly add milk and coconut milk. Whisk for two minutes.
4) Slowly add vegetable oil and whisk/mix for another two minutes. Add vanilla and coconut extract and mix.
5) Add boiling water (batter will be thin).
6) Fold shredded coconut.
7) Line muffin pans and distribute mixture. Always fill the muffin pans 2/3 of the way.
8) Bake for 17 - 20 minutes. Cool before frosting.

For Coconut Buttercream Frosting:

1) Cream butter. Add powdered sugar. Make sure the sugar is mixed thoroughly with butter.
2) Slowly add coconut milk and milk and mix for two minutes.
3) Add coconut extract and mix for another two minutes.

I find that the frosting is a little bit on the sweet side for me so I might bring down the amount of sugar when I make it the next time.

S.O. suggested that I put some green colouring on my frosting for St. Patty's day.  I only have water-based food colouring so my frosting might "sweat" a little bit (butter + water = not so good) so I might just try it on a few of the cupcakes.

Anyhoo, I hope you enjoy this cupcake. Let me know how it turns out for you. . .

Various Stages of my Chocolate Coconut Cupcake with Coconut Buttercream Frosting