Coconut Cupcakes with Chocolate Swiss Meringue Buttercream? Yep, you heard me right. 🙂 Coconut and chocolate are one of my all-time favorite combinations. Think Coconut Macaroons dipped in chocolate or this popcorn. I often send treats into work with my hubby and this week I wanted to make a bit of a different holiday treat seeing we are in the Christmas season and all.
The cupcakes are light and airy so I didn’t want to weigh them down with heavy buttercream, so I opted for a Swiss meringue buttercream instead. That was So the right move for these cupcakes!
These cupcakes can be stored in the refrigerator for up to 3 days, just make sure you bring them to room temperature before serving.
- 1 large egg
- 5 large egg whites
- ¾ cup cream of coconut
- ¼ cup water
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 2¼ Cups cake flour, sifted
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ¾ teaspoon table salt
- 12 Tablespoons unsalted butter, cut into 12 pieces, softened, but still cool
- ½ cup packed sweetened shredded coconut
- 4 oz bittersweet chocolate chips, melted
- 3 large egg whites
- 1 cup granulated sugar
- 1½ Cups unsalted butter, cut into 24 pieces, softened, but still cool
- ½ teaspoon vanilla extract
- ½ teaspoon coconut extract
- Adjust oven rack to lower-middle position and heat oven to 350 degrees F. Line cupcake tins with paper liners.
Beat egg whites and whole egg in large measuring cup with fork to combine. Add cream of coconut, water, vanilla, and coconut extract and beat with fork until thoroughly combined.
Combine flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Mix on lowest speed to combine, about 30 seconds. With mixer still running on lowest speed, add butter 1 piece at a time, then beat until mixture resembles coarse meal, with butter bits no larger than small peas, 2 to 2½ minutes.
- With mixer still running, add 1 cup liquid. Increase speed to medium-high and beat until light and fluffy, about 45 seconds. With mixer still running, add remaining 1 cup liquid in steady stream (this should take about 15 seconds). Stop mixer and scrape down bowl with rubber spatula, then beat at medium-high speed to combine, about 15 seconds.
Scoop batter into muffin tins. Bake until toothpick inserted into center of cupcake comes out clean, about 18-20 minutes (rotate pans after about 10 minutes). Do not turn off oven.
Cool in pans on wire racks about 5 minutes, then take out of pans and cool completely on wire racks.
- While cupcakes are cooling, spread shredded coconut on baking sheet; toast in oven until shreds are a mix of golden brown and white, about 10 to 15 minutes, stirring 2 or 3 times. Cool to room temperature.
- Melt the chocolate in a medium glass bowl in the microwave for 30 seconds on 50% power. Stir. Repeat until the chocolate is completely melted. Set aside to cool.
- Place egg whites and sugar in a large metal or glass bowl. Set the bowl over a pot of simmering water, and whisk, constantly, until the sugar has completely dissolved and the mixture has reached 120 degrees F on an instant-read thermometer and looks opaque, about 2 minutes.
- Remove the bowl from the heat, add vanilla and coconut extract, and whip on high speed until the whites have become thickened, glossy and cooled to about 80 degrees F, about 7 minutes.
- Reduce speed to medium-high and whip in the butter, one piece at a time, until thick and fluffy. Stop mixer and scrape bottom and sides of bowl. Continue to beat at medium-high speed until well-combined, and the mixture is light and fluffy, about 1-3 minutes.
- Add ½ cup of the buttercream to the now melted and cooled chocolate. Mix until well combined. Fold the chocolate mixture into the buttercream until just combined.
- Frost the cooled cupcakes and sprinkle with toasted coconut. Serve at room temperature.
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