Coconut Cupcakes with Chocolate Ganache Frosting

by angelika on April 25, 2011

On Easter some friends posted on the Plant Food Fabulous Facebook page that they were making cupcakes to celebrate Easter. Now, I already had plenty of chocolate and candy in the kids baskets, but what I can say… I am very suggestible. I went looking through my pantry and discovered that I had all the ingredients for coconut cupcakes, which are my favorite. Instead of putting a buttercream or meringue frosting on them, which I often find too sweet, I covered these cupcakes in a delicious and creamy bittersweet ganache. They were divine! (Please pardon my less than awesome photos, my camera is in the shop so these were taken with my son’s point and shoot.)

Coconut Cupcakes

1 3/4 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shredded coconut
6 ounces butter, softened (1 1/2 sick)
1 1/3 cups sugar
2 large eggs + 2 egg whites
3/4 cup coconut milk 
1 1/2 teaspoons vanilla
1/2 lb (8oz) chocolate
(I used 4oz semisweet and 4 oz bittersweet)
1 1/4 cup heavy cream 
1/8 cup agave nectar

This is a tweaked version of a Martha Stewart recipe. 
Preheat the oven to 350º. 
In the mixer cream the butter and sugar on medium. When they are light and fluffy add the eggs, one at a time. Add the vanilla, then the coconut milk. 
In a medium bowl whisk together the flour, baking powder and salt. Stir in the coconut. Add the flour mixture to the wet ingredients in the mixer, a bit at a time, until incorporated. 

Fill a cupcake tin with liners, and then fill each liner about 3/4 of the way full. You can eyeball it, no need to be exact. Unless you have a nifty ice cream scoop and you can make all the cupcakes exactly the same. Bake for 20 minutes, or until a toothpick comes out clean. Transfer to a wire rack to cool. 

Heat the cream and agave nectar on the stove to a low boil.  Usually one uses corn syrup in ganache, but I try to avoid it. The point of the corn syrup is to make the ganache shiny- and agave works just as well and has a better flavor anyway. If you don’t have agave you can use corn syrup, or just omit it. 
Chop the chocolate, and then put in it a heat proof bowl or the bowl of a food processor. Pour the cream over the chocolate and let it stand for a minute. Then whisk it, or if you are using a food processor whiz it until you have a super smooth luscious chocolate sauce. Transfer the ganache to a covered storage container and set it in the refrigerator for at about an hour. You want it to cool down and set up so you can smooth it over the cupcakes. 

Once it is cool spread a generous portion out onto the cupcakes, and dust with fresh coconut. Keep them in the refrigerator until you are ready to eat them. They are best if you give them 30 minutes at room temperature before serving. If they sit out too long though, the ganache might start to get a bit melty. 
A votre santé!

{ 4 comments… read them below or add one }

Andrea Marie V April 26, 2011 at 1:01 am

Wow! those look amazing! must try these sometime :)

xo//Andrea Marie


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