Chocolate-Almond Cupcakes With Fluffy Coconut Frosting Recipe

Name: Chocolate-Almond Cupcakes With Fluffy Coconut Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup blanched almonds (or rounded 1/2 cup blanched slivered almonds); 1 1/2 cups sugar; 6 cups sweetened shredded coconut (from two 14-ounce bags); 2 1/4 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 tablespoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 ounces unsweetened chocolate; 1 cup (2 sticks) unsalted butter, room temperature; 4 large eggs, room temperature; 1 (13 1/2-ounce) can unsweetened coconut milk, stirred; 2 teaspoons pure vanilla extract; Jordan almonds (optional); 2 nonstick muffin pans, each with 6 large (1-cup) cups

Servings: persons

3/4 cup blanched almonds (or rounded 1/2 cup blanched slivered almonds)
1 1/2 cups sugar
6 cups sweetened shredded coconut (from two 14-ounce bags)
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 ounces unsweetened chocolate
1 cup (2 sticks) unsalted butter, room temperature
4 large eggs, room temperature
1 (13 1/2-ounce) can unsweetened coconut milk, stirred
2 teaspoons pure vanilla extract
Jordan almonds (optional)
2 nonstick muffin pans, each with 6 large (1-cup) cups

1
Preheat oven to 350u00b0F. Butter muffin cups.
2
In food processor, process almonds and 1/2 cup sugar until finely ground. Add 2 loosely packed cups shredded coconut and pulse twice to chop slightly. Transfer mixture to medium bowl and whisk in flour, cocoa, baking powder, baking soda, and salt.
3
In metal bowl set over pan of barely simmering water, melt chocolate, stirring until smooth. Remove from heat and set aside.
4
Using electric mixer, beat butter and remaining 1 cup sugar at high speed until fluffy, about 5 minutes. Beat in eggs 1 at a time, beating well after each addition. Add melted chocolate and beat at moderate speed until incorporated. Add 1/2 of flour mixture and mix at low speed until nearly smooth. Add coconut milk and vanilla and mix at low speed until blended. Add remaining flour mixture and mix at low speed until smooth.
5
Spoon batter into prepared muffin cups, filling almost to top. Bake until tester inserted in center of 1 cake comes out clean, about 25 minutes. Cool in pans on racks.
6
Pour remaining shredded coconut into 9-inch-square baking dish. Run small knife around edges of pans and unmold cakes. Spread frosting on cakes and invert each into coconut to coat frosting liberally. Garnish with Jordan almonds, if desired.

1369

kcal

Calories

Fat

152

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3/4 cup blanched almonds (or rounded 1/2 cup blanched slivered almonds), 1 1/2 cups sugar, 6 cups sweetened shredded coconut (from two 14-ounce bags), 2 1/4 cups all-purpose flour, and more.

Yes, Chocolate-Almond Cupcakes With Fluffy Coconut Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate-Almond Cupcakes With Fluffy Coconut Frosting

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