Coco-choco cupcakes!

Dark, fudgy and sweet

The weather is still acting up here in Madrid, from a hot weekend to a cloudy and cold one. I haven´t had any vacation time for more than 6 months, and I still have to wait a bit. I am really longing for long days on the beach doing nothing and just enjoy everything that the seaside offers. So until then, I have to keep myself busy and indulge myself every now an then with a sweet treat, until I can finally escape the hectic city life.
We all know how uplifting chocolate can be, so I wanted to do a dessert with chocolate but flavored with an ingredient that denotes warmth, sandy beaches and vacation times, and what better than coconut to deliver just that.

The batter will make around 7 cupcakes

Of course, the recipe I developed is easy and relies on ingredients you are most likely to have in your pantry. To complement the cupcakes, the frosting was also a breeze to make.
The end result of my work: fugdy coco-choco cupcakes with a pronounced chocolate flavor that goes so well with the refreshing taste of coconuts. The perfect dessert after a long and hard day at work.

Now let´s see what you need for these cute and delicious cupcakes!

Baked and waiting to be frosted

For the batter you need: (makes 7)

• 1 egg
• 60 g  flour
• 10 g cocoa powder
• 70 g soft butter
• 65 g vanilla sugar
• 3 g baking powder
• dash of salt
• 30 g melted and cooled chocolate
• 70 ml coconut milk
• 3 to 4 tbsp shredded coconut and lightly toasted (if you wish more intense flavor)
• tsp of coffee liquor (or just use vanilla essence)

Combine the dry ingredients and sift them. In a mixing bowl, cream the butter and sugar, once well combined add the egg with the liquor, mix till well blended. Add the chocolate and mix again, when all combined, turn off the mixer, add the flour and fold into the batter. Add the coconut then the coconut milk. 

Fill the cupcakes cases about half way, pop them in a preheated oven (180C) and bake for about 20 minutes. 

Chocolate and butter frosting:

• 100 g condensed milk
• 100 g soft butter
• 20 to 40 g sifted cocoa powder (depends on how chocolaty you want the frosting)
• 20 g coconut cream (it´s the cream you find when you open the can of the coconut milk)

Be generous with the frosting

This recipe has been used by my family for as long as I can remember using frosting on cakes and Christmas logs, it is so easy to make and delicious. You just need to combine the milk, butter and coconut and mix until well combined, start adding the cocoa powder, mix well until you have a fluffy mixture. Leave it in the fridge for about half an hour before using.

Decorate with few coconut shavings

Now you can frost your cooled cupcakes, I added freshly shaved coconut to decorate and add more flavor. Enjoy!

Enjoy these cupcakes in any weather and any time