-
1
For the cake batter: Preheat the oven to 325 degrees F. Line cupcake pans with 30 cupcake liners.
-
2
Sift together the flour, baking powder, salt and baking soda in a large bowl and set aside.
-
3
In the bowl of a stand mixer with a paddle attachment, cream the sugar and eggs until light yellow in color, about 3 minutes.
-
4
Mix in the oil until combined.
-
5
Add the sifted ingredients and mix until incorporated.
-
6
Mix in the yogurt.
-
7
Scrape down the sides of the bowl, add the coconut emulsion and vanilla and mix until incorporated.
-
8
Fill the cupcake liners three-quarters full with batter.
-
9
Bake until an inserted toothpick comes out clean, about 25 minutes.
-
10
Let the cupcakes cool for 15 minutes, and then pull them from the pans and place on a cooling rack or baking sheet to cool completely.
-
11
Leave the oven on for the toasted coconut.
-
12
For the toasted coconut: Spread the coconut out evenly on a baking sheet, forming a single layer.
-
13
Bake, stirring halfway through, until golden brown but not scorched, about 12 minutes.
-
14
Let cool for 15 minutes, and then transfer to a bowl.
-
15
Set aside.
-
16
For the tres leches mix: Whisk the sweetened condensed milk, evaporated milk and heavy cream together.
-
17
Poke three holes in the top of each baked cupcake.
-
18
Brush the tres leches mix on top of each cupcake three times.
-
19
For the frosting: In the bowl of a stand mixer with a whisk attachment, combine the egg whites and cream of tartar and whip at medium speed until frothy.
-
20
Add 1 1/2 cups of the sugar and whip at high speed until stiff peaks form.
-
21
In a saucepan, stir the remaining 1/2 cup sugar into 1/2 cup water.
-
22
Put a candy thermometer in the pan and place the pan over medium-high heat.
-
23
When the simple syrup reaches the soft-ball stage (235 to 245 degrees F), immediately pour it into the egg whites while the mixer is on low speed.
-
24
Once all the syrup is added, turn the mixer to high and whip until the bottom of the bowl is cool, about 15 minutes.
-
25
Add the butter and whip until smooth and silky.
-
26
Add the vanilla and coffee-flavored oil and mix until incorporated.
-
27
To assemble: Scoop 1/4 cup frosting onto each cupcake.
-
28
Roll each cupcake, upside down, in the bowl of toasted coconut until the top is rounded and coated in coconut; set aside.
-
29
Melt the white chocolate in a double boiler.
-
30
Cut the marshmallows in half diagonally.
-
31
Dip two marshmallow pieces in the white chocolate and place on a cupcake toward the top (for the ears).
-
32
Place a chocolate-covered espresso bean in the middle of the cupcake (for the nose).
-
33
Repeat with the remaining marshmallows and espresso beans.
