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Make the cupcakes: Preheat the oven to 375 degrees F and coat a 12-cup mini-muffin pan with cooking spray.
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2
Sift the flour, cocoa powder and salt into a small bowl.
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3
Beat the egg yolk and 2 tablespoons granulated sugar in a medium bowl with a mixer on medium-high speed until light and thick, about 2 minutes.
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4
Beat in 2 teaspoons coffee and the vanilla.
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Fold in the flour mixture with a rubber spatula until just incorporated.
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Beat the egg white in a separate bowl with clean beaters on medium speed until foamy.
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Increase the speed to medium high and gradually add the remaining 1 tablespoon granulated sugar; beat until stiff shiny peaks form, about 3 minutes.
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8
Stir about one-third of the beaten egg white into the batter with a rubber spatula, then gently fold in the rest.
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Divide the batter evenly among the mini-muffin cups, filling them halfway.
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Bake until the cupcakes are golden brown and spring back when pressed, about 10 minutes.
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Poke a few holes into each with a toothpick, then brush with the remaining 1 tablespoon coffee.
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Remove to a rack and let cool completely.
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Make the frosting: Beat the butter and confectioners' sugar in a large bowl with a mixer on low speed until combined, then increase the speed to medium high and beat until light and fluffy, about 2 minutes; add the mascarpone and beat until just incorporated.
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14
Beat in the vanilla.
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Spread the coconut on a plate.
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Cover each cupcake completely with a thick layer of frosting, then roll in the coconut.
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Refrigerate at least 30 minutes and up to 1 day.
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18
What do you think this pull apart bread should be called?
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Let us know; you must use the entry formin order to be considered.
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Photograph by Kang Kim
