These are A-M-A-Z-I-N-G!!
Pinkie's Chocolate Lunch Box Treats
4 cups sweetened flake coconut
Pink or red powdered food coloring
2 cups granulated sugar
1 1/2 c cake flour (not self-rising)
3/4 tsp baking soda
1/2 tsp fine sea salt
3/4 c chopped unsweetened chocolate
1 cup hot, freshly brewed coffee
1 1/2 tsp pure vanilla extract
1/2 c oil
2 large eggs at room temperature
Creamy Coconut Buttercream Frosting
1/2 c all purpose flour
2 1/2 c whole milk
2 tsp pure vanilla extract
2 tsp coconut extract
4 sticks of unsalted butter, softened
2 c granulated sugar
For tinted coconut: Place the coconut in a mason jar or zip-top baggie. Add 3 - 5 drops of food coloring, one at a time. Shake until the coconut is the desired shade and set aside.
For the Cupcakes:
Line your cupcake tin with paper liners. Preheat oven atg 350 degrees. Recipe should make 18 cupcakes.
Meanwhile, place the chocolate in a medium bowl, and pour the hot coffee and vanilla extract over the chocolate. Let the chocolate and coffee mixture stand for about 2 minutes to melt the chocolate, then stir until smooth. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, flour, baking soda and sea salt. Let the mixer run on low for 2 - 3 minutes to incorporate air without sifting.
In another medium bowl, whisk the oil and eggs together quickly so that they combine thoroughly. They should be thick and satiny and light in color. Whisk in the sour cream but leave some visible streaks of white, being careful not to over mix. Pour in the melted chocolate mixture and mix until just combined. Add the chocolate and sour cream mixture to the dry ingredients in the mixing bowl fitted with the paddle attachment and mix on medium speed adding in thirds until just combined, 1 - 2 minutes.
Remove the bowl from the mixer and incorporate with a rubber spatula any ingredients that may be hiding at the bottom of the bowl. The batter will be very wet and chocolaty. So it helps to transfer the better into a liquid measuring cup to make it easier to pour.
Pour the batter into your cupcake lined tin filling each baking cup 2/3 full. Bake 20 - 25 minutes or until inserted toothpick comes out clean. Cool for at least 20 minutes.
Frosting: (a little tricky but well worth it)
Combine the flour and 1/2 c of the milk and vanilla extract in a small saucepan, and whisk until incorporated. Over medium heat, gradually add the remaining 1 1/2 c milk and whisk constantly. (tricky part) Continue to cook the mixture until it comes to a low boil. Reduce the heat to low and continue to whisk until the mixture begins to thicken and starts to burp, 2 - 3 minutes.
Remove the mixture from the heat and transfer to a small heat-proof bowl to cool completely. Stir the mixture occasionally as it continues to cool to keep it lump free. If you do get a few lumps, you can whisk the mixture to dissolve the lumps or pass the mixture through a mesh sieve to get a completely smooth consistency. Set the mixture aside to cool to room temperature.
In a stand mixer with whisk attachment, whip the butter on medium speed until it is soft and creamy, 2 - 3 minutes. Gradually add the sugar and beat on high speed until light and fluffy, 5 - 7 minutes. Gradually add in to cooled milk mixture and increase the mixer speed to medium-high and whip until the frosting is light and fluffy. Add in the coconut extract. Beat to combine.
Once your cupcakes are cool, frost, sprinkle with tinted coconut and enjoy!
A Paula Dean Recipe
A Paula Dean Recipe