I got an unusual request from Rob. Chocolate cupcakes topped with chocolate frosting and coconut. Normally, coconut is not his bag.. but luckily I had coconut in my stash of baking items (it is rare I am missing anything). So I made a small batch (5) of jumbo brownie cupcakes, frosted them and sprinkled them with coconut. Not sure what to do with the rest of the coconut. Of course, you do not have to use coconut. And you can use regular size cupcake pans and liners, but they will cook in less time.
- 1 stick butter
- 4 oz unsweetened chocolate (I used a bar of baker’s and broke it into pieces
- 1/2 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 cup flour
Directions – preheat oven to 350 degrees for 20 minutes. Line a jumbo cupcake pan with jumbo cupcake liners. in a microwave safe bowl, melt butter and unsweetened chocolate in 40 second increments until you can stir smooth. Let cool 5 to 10 minutes. Add sugar and brown sugar. Mix in eggs and vanilla. Add flour and stir until just blended. Spoon 2/3 cup batter into prepared pans for jumbo cupcakes. Spoon 1/3 into regular size cupcakes. Jumbo cupcakes take 18 to 22 minutes to bake. Regular take 15 to 19 minutes. (A toothpick inserted in center comes out with a few crumbs) The middles might seem a little soft, but they will continue to cook in the pan after being removed from oven. I always err of the side of underbaking. Cool completely.
- Frosting ingredients
- 1/2 stick butter soft
- 2 tbs unsweetened baking cocoa
- 1 1/2 cups powdered sugar
- 2 tbs milk
Blend butter and baking cocoa. Add powdered sugar. Add milk. You can add more powdered sugar and /or milk to get the consistency you want. Frost cupcakes. Sprinkle with coconut.
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