Chocolate-Almond Cupcakes with Fluffy Coconut Frosting

Chocolate-Almond Cupcakes with Fluffy Coconut Frosting
Photo by Deborah Ory

Ingredients

  • 1 13 1/2-ounce can unsweetened coconut milk
  • ½ cup unsweetened cocoa powder
  • 1 cup unsalted butter
  • Seven Minute Frosting
  • 2 nonstick muffin pans, each with 6 large (1-cup) cups
  • 1 teaspoon baking soda
  • Jordan almonds
  • + 9 more ingredients
    • 2 ounces unsweetened chocolate
    • 4 large eggs
    • 2 teaspoons pure vanilla extract
    • 6 cups sweetened shredded coconut
    • 1 ½ cups sugar
    • ½ teaspoon salt
    • 2 ¼ cups all-purpose flour
    • 1 tablespoon baking powder
    • ¾ cup blanched almonds

Preheat oven to 350°F. Butter muffin cups. 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. In met...

View full recipe at Epicurious

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