This month’s We Should Cocoa, by Choclette and guest host Laura at I’d Much Rather Bake Than … , goes coco-nutty! Funnily enough, I’ve been on a bit of a coconut chocolate roll lately anyway! My alcohol challenge recipe for December’s WSC was made with coconut rum, I just posted the recipe for Mocha Bars (which is actually a chocolate & coconut bar no matter how you look at it!), and I’ve been working on a sugar-free chocolate ball recipe that includes coconut flour and desiccated coconut (not quite happy with it yet!). Isn’t coconut just divine?
For this month’s challenge, I really wanted to use my new mini cupcake pan (Whee! Nothing better than a new baking gadget!), so Coconut Chocolate Mini Cupcakes it is! The recipe can be made into 12 regular cupcakes too; just adjust the baking time accordingly (I would guesstimate some 25 minutes?). To make this recipe, you need a 400 ml/14 fl oz tin of coconut milk – after you’ve used 1/2 cup for the cupcakes, the remainder of the tin is reduced to use in the frosting.
Coconut Chocolate Mini Cupcakes (makes 24)
25 g bittersweet chocolate
1/4 cup cocoa powder
1/2 cup coconut milk (from a 400 ml tin)
2/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup coconut oil
1/2 cup caster sugar
1/4 cup brown sugar
1 teaspoon vanilla extract
1/3 cup reduced coconut milk (see instructions)
1/3 cup butter
1/2 cup powdered sugar
1 teaspoon vanilla sugar (or extract)
grated chocolate or chocolate shavings, for garnishing
Preheat oven to 160 C. Line a mini cupcake pan with liners (or spray liberally with cooking spray).
To make cupcakes: In a bowl, microwave chocolate until melted. Mix in cocoa powder. Whisk in coconut milk. Set aside.
In a small bowl, sift together all-purpose flour, baking powder and salt. Set aside.
In a larger mixing bowl, beat together coconut oil, caster sugar and brown sugar (you may want to warm the coconut oil a little first so it mixes easier) until well blended. Add the egg, mixing well. Add vanilla, mix.
Add the flour mixture in two parts, alternating with the chocolate mixture.
Divide the batter between the liners. Bake in the preheated oven for about 15 minutes, or until the cupcakes test done with a toothpick.
Let cool for 5 minutes, then transfer to a wire rack to cool completely.
To make frosting: Pour the remainder of the coconut milk into a saucepan. Bring gently to boil, and allow to simmer over medium heat, stirring occasionally, until the milk has reduced to about 1/2 cup. Transfer the reduced coconut milk into a container and chill. The milk will reduce a little further as it cools, so you should end up with approximately the 1/3 cup needed.
In a bowl, beat together the butter, powdered sugar and vanilla sugar until light and fluffy. Add the reduced coconut milk and beat well. Add more powdered sugar if needed, until you have a nice, thick spreadable/pipable consistency.
Frost the cupcakes and garnish with grated chocolate. Transfer to the fridge to set the frosting.