These cupcakes were a bit of an impulse bake because I wanted to try out this decorating technique. Which typically is not my strategy when it comes to baking! I’m more of a taste-over-looks baker. But it’s Easter time and I’ve been seeing Cadbury egg ideas everywhere, so I hopped on the bandwagon. I also like Coconut Chocolate, so why not make cupcakes
Unfortunately, the focus on looks meant that the coconut cake was slightly lacking. It has a great texture, but it definitely needed some coconut extract for a little extra oomf. The coconut chocolate nests are where the bulk of the coconut flavor comes from. I was hoping that using coconut milk in the cake would have a stronger coconut effect, but it didn’t. Lesson learned!
These still taste fine, they’re just more chocolate than chocolate coconut. But, I used Joy the Baker’s classic chocolate frosting, which I have not been using nearly enough recently. And that stuff is always delicious. The secret is Ovaltine, and it really is the perfect frosting.
I find it hilarious how Ovaltine tries to brand itself. It’s been around for ages (apparently 1904!), so it’s probably got a pretty solid market. And yet the packaging has to have on it, “Supports Immune Health!” and “A great source of 12 vitamins and minerals!”
It’s chocolate milk. Why must we play a charade.
I’ll include coconut extract in the recipe below, because I think with it, this is a very solid cupcake, decorations or not!
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PinDescription
Coconut cake, chocolate frosting, and chocolate covered coconut nest
Ingredients
For the coconut cupcakes:
- 6 tbsp unsalted butter, room temperature
- 1/2 cup + 2 tbsp sugar
- 1 egg, room temperature
- 1 teaspoon coconut extract
- 1 cup + 2 tbsp all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup full-fat canned coconut milk
- 1/2 teaspoon vanilla extract
- 1/4 cup sweetened shredded coconut
For the Chocolate Buttercream:
- 1 1/2 sticks unsalted butter, softened to room temperature
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 2 cups powdered sugar
- 1 teaspoons pure vanilla extract
- 1 tablespoons whole milk
- 1/3 cup heavy cream
- 1/3 cup Chocolate Ovaltine powder
To decorate (optional):
- 1/2 cup chocolate chips
- 1 1/2 cups shredded coconut
- 1 bag Cadbury eggs
Instructions
- Preheat the oven to 350°F, and line a muffin tin with cupcake liners.
- Beat the butter until light and fluffy, about 3 minutes. Add sugar and beat until light and fluffy again, another 3 minutes, scraping down the sides halfway through to ensure even mixing.
- Add the egg and coconut extract and beat for 30 seconds. Scrape down the sides of the bowl and mix briefly again.
- Whisk together the flour, salt, and baking powder in a bowl.
- Shake the can of coconut milk well. In a separate bowl, stir together the coconut milk and the vanilla.
- Add 1/3 of the dry ingredients to the butter sugar mixture and mix, then add 1/2 of the coconut milk mixture.
- Continue alternating with the wet and dry mixtures, ending with the dry. Stop mixing once the ingredients become incorporated; do not over-mix! Fold in the sweetened desiccated coconut.
- Scoop the batter into the cupcake liners about 2/3 to 3/4 of the way full.
- Bake for 18 to 22 minutes, rotating the pan after the first 15 minutes to ensure even baking.
- Check with a toothpick to see if the cupcakes are done. If the toothpick comes out of the cupcake clean, then they’re ready.
- Allow the cupcakes to cool for a minute or two in the pan, then transfer to a wire rack to cool completely.
- Make the frosting: Cream together butter, cocoa powder and salt. Butter mixture will be very thick. Turn off the mixer, scrape down the sides of the bowl.
- Add powdered sugar. Turn mixer on low and mix in powdered sugar while adding milk and vanilla extract. As the sugar incorporates, raise the speed of the mixer to beat the frosting. Beat until smooth, about 1 minute.
- In a 2 cup measuring glass, stir together heavy cream and Ovaltine. Turn mixer speed to medium and pour half of the cream mixture into frosting in a slow, steady stream. Stop the mister scrape down the sides of the bowl. Add remaining cream mixture or until you’ve reached your desired consistency. Beat until soft and creamy, about 1 minute.
- Decorate: Frost the cooled cupcakes with the chocolate frosting.
- Melt chocolate chips and stir in shredded coconut. Use that mixture and place it on top of the cupcakes, and arrange in a nest pattern. Add in Cadbury eggs to the nest, and refrigerate the cupcakes if you’d like them to firm up faster.
Notes
Coconut Cupcakes from Simply Recipes, Chocolate Frosting from Joy the Baker