Old-Fashioned Chocolate Cupcake with Coconut Buttercream Frosting 16

Old-Fashioned Chocolate Cupcakes

24 regular cupcakes / 350 degree oven

INGREDIENTS

3/4 cup (1-1/2 sticks) butter
2 cups sugar
3 eggs
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup cocoa powdered
2 tablespoons instant espresso powder
1-1/2 cups milk
2 teaspoons vanilla

INSTRUCTIONS

1. Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.
2. Add eggs, one at a time, beating 30 seconds after each addition.
3. Measure the flour, baking soda, salt, cocoa powder, and espresso powder into a medium sized bowl and whisk to combine.
4. Measure the milk and vanilla into a measuring thing.
5. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
6. Scoop batter into cupcake cups about 3/4’s full. Bake at 350 degrees for about 25-30 minutes or until a cake tester comes out clean.

Note: I try to use the best quality cocoa I can find. It makes a huge difference. For this recipe I used Valrhona cocoa.

Coconut Buttercream Frosting

INGREDIENTS

1-1/2 sticks butter, room temperature
1/4 cup milk
1 teaspoon vanilla
2 cups powdered sugar
1-1/2 cups coconut, sweetened flaked

INSTRUCTIONS

1. Beat butter briefly, scrape bowl.
2. Add the sifted powdered sugar and milk. Beat until smooth.
3. Add coconut and mix until combined.

Assemble
1. Top cooled cupcakes with coconut-buttercream frosting.
2. Top with chocolate shavings.

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