Ingredients
The following ingredients have 12 Servings
- 1 cup full-fat coconut milk
- 3/4 cup granulated sugar
- 1/3 cup coconut oil (softened)
- 1 1/4 cup all-purpose flour
- 1/3 cup cocoa powder, sifted
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 12 ounces coconut cream, chilled overnight*
- 1/2 cup powdered sugar
- 1/2 cup shredded coconut
Instruction
- Preheat oven to 350 degrees F. Line cupcake pan with paper liners.Whisk together the coconut milk, sugar, and coconut oil until incorporated. If necessary, microwave in short 10-15 second bursts to warm coconut oil enough to melt it so that no chunks remain. Stir in vanilla.In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Make a well in the center of dry ingredients and pour in the coconut milk mixture. Stir until dry ingredients are just incorporated (do not overmix).Spoon into liners, filling each with a scant 1/4 cup of batter (cups should be no more than 2/3 full). Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.For whipped coconut cream, spoon solid coconut out of can, discarding any remaining liquid in the bottom (or reserve for another use). Place in a chilled mixing bowl (keeping it cold is key here!) and beat on high speed until smooth. Add powdered sugar and mix until smooth and holds soft peaks. It won’t firm up quite like whipped cream. Return to refrigerator for 15 to 20 minutes to firm up slightly.Frost cupcakes with a thin layer of coconut cream. It’s pretty lose, so it won’t hold huge swirls like buttercream. Dollop a bit of frosting on top of the cupcake, then dip top in a bowl of shredded coconut. The coconut will help hold the frosting in place.Cupcakes are best enjoyed the day they are made, but can be refrigerated in an airtight container for 1 to 2 days.
