Two things of note: I had a job interview, and I have recently discovered the wonder and joy of Coconut in it’s myriad forms.
Previously, coconut had been almost entirely experienced as dried chewy chunks from the baking aisle that had been sprinkled onto sugar cookies, and I didn’t know that coconut could be AMAZING.This is a straight-up rehash of a VCTOTW recipe, and I have no shame in my lack of originality. The Coconut, Chocolate and Coffee flavors all play off each other in totally amazing ways, and the toasted coconut on the top looks fantastic.
1 cup all purpose 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
1/2 cup unsweetened shredded coconut
Coffee Buttercream Icing
Preheat the over, line the cupcake tins.
Sift together flour, cocoa, baking powder and salt. Sifting does a really good job of evenly distributing the cocoa, baking powder and salt.
Now comes the unexpected coconut oil step. Coconut oil is an oil, sort of. At room temperature, it’s a solid block; at body temperature, it melts down into a mildly-scented liquid, which is how we want it for the cupcakes.
As nice as it smells, I didn’t particularly feel like cuddling with a pat of coconut oil to melt it down for cupcakes, which is why I did this, instead:
In a separate bowl, mix together the coconut milk, sugar, and vanilla, and stir in the coconut oil. Mix in the flour in batches, and then fold in the shredded coconut.
Then fill the cupcake liners 2/3 full, and bake for 24-26 minutes.
The frosting is a pretty standard buttercream with espresso as the fluid instead of soy milk, and they’re decorated with all the joy and wonder a panful of toasted coconut can bring.
And these are quite quite tasty.