Coconut Cupcakes with Chocolate and Almonds

1. 1

   Make the cupcakes: Position a rack in the middle of the oven and preheat to 325 degrees F. Line two 12-cup muffin pans with paper liners.

2. 2

   Whisk the whole eggs and egg whites in a large bowl.

3. 3

   Whisk in the cream of coconut and the coconut and vanilla extracts until smooth.

4. 4

   Whisk the flour, sugar, baking powder and salt in a large bowl.

5. 5

   Beat in the butter, one piece at a time, with a mixer on low speed until the mixture resembles coarse meal, 3 to 4 minutes.

6. 6

   Add half of the egg mixture, increase the speed to medium-high and beat until fluffy, about 1 minute.

7. 7

   Beat in the remaining egg mixture until combined, scraping down the bowl as needed.

8. 8

   Divide the batter among the prepared cups, filling each about halfway.

9. 9

   Bake until a toothpick inserted into a cupcake comes out clean, 18 to 22 minutes.

10. 10

    Let cool in the pans 10 minutes; transfer to racks to cool completely.

11. 11

    Make the topping: Combine the milk, coconut, confectioners' sugar, vanilla and salt in a medium saucepan.

12. 12

    Bring to a simmer over medium-high heat and cook until the milk is absorbed and the mixture thickens, stirring occasionally, about 15 minutes.

13. 13

    Cool completely.

14. 14

    Make the glaze: Put the chocolate, corn syrup, butter and 3 tablespoons hot water in a microwave-safe bowl, cover with plastic wrap and microwave on 50 percent power until the chocolate melts, about 2 minutes.

15. 15

    Whisk to combine.

16. 16

    Keep warm.

17. 17

    Top each cupcake with a heaping tablespoonful of the coconut mixture, pressing gently until compact.

18. 18

    Spoon 1 teaspoon glaze on top and garnish with 2 almonds.

19. 19

    Refrigerate until the glaze sets, about 20 minutes.

20. 20

    Photograph by Con Poulos

* Per serving · 4 servings · Values may vary.