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)

 

Cupcakes:

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 egg
1 teaspoon vanilla extract

 

Frosting:
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.

 

 

 

 

A quick, savoury muffin speckled with fresh herbs! I didn’t use shredded cheese this time, but adding a 1/2 cup of sharp cheddar to the dry ingredient mix could only make these even better.

 

 

 

Herb Muffins (makes 8)

 

1 cup all-purpose flour

½ cup whole wheat flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon cayenne pepper

3-4 tablespoons chopped fresh herbs (I used chives and basil)

1 egg

1/4 cup vegetable oil

½ cup plain yogurt

½ cup milk

 

Preheat oven to 200 C. Grease 8 holes of a 12-hole muffin tin.

In a mixing bowl, combine flours, baking powder, salt, garlic powder, and cayenne pepper. Add chopped herbs and stir.

In another bowl, whisk together egg, oil, yogurt, and milk.

Add the wet ingredients to the dry and mix just until combined – do not overmix!

Divide batter between the 8 muffin holes. Bake for 15 minutes, or until the muffins test done.

Going retro! Mocha bars are a quintessential children’s favourite that have been around for decades and decades. This, like cinnamon rolls, is a classic I always come back to. Sometimes there’s just nothing better than a simple cocoa cake topped with an equally simple powdered sugar glaze!

 

The bars are curiously named, really, as they’re not very mocha-y at all – coffee only makes a small appearance in the glaze. Chocolate and coconut bars might be a more appropriate name, but who am I to argue with the curiosities of language. The original recipe is baked in a deep cookie sheet and makes 40-50 bars, but I’m posting the 1/2 recipe I usually make. Should you need to make a bigger batch, just double the recipe!

 

Mocha Bars (20 bars)

 

2 eggs

225 ml sugar

150 ml milk

300 ml all-purpose flour

2 teaspoons baking powder

2 teaspoons vanilla sugar

2 tablespoons cocoa powder

75 g butter, melted

 

Glaze:

150 g powdered sugar

1 tablespoon cocoa powder

2 tablespoons brewed coffee

2 tablespoons melted butter (about 25 g)

 

desiccated coconut (or hundreds and thousands, if you don’t like coconut)

 

Preheat oven to 175 C. Line a 13″ x 9″ pan with parchment paper.

In a medium bowl, combine all-purpose flour, baking powder, vanilla sugar and cocoa powder. Set aside. Melt butter and allow to cool.

In a larger bowl, beat eggs and sugar until light and fluffy. Add milk and mix.

Sift in the flour mixture and mix. Add melted butter, mix.

Pour batter into the prepared pan and bake for about 25 minutes, or until the cake is just done.

Allow to cool.

To make glaze: Combine powdered sugar and cocoa in a bowl. Add coffee and mix well. Add butter and mix until combined. Frost the cooled cake; sprinkle with desiccated coconut.

Allow the glaze to set and cut into bars.