The Lovell Table

I LOVE the combination of coconut and coffee- add some chocolate in the mix and now you really have something good.

These cupcakes are unbelievable moist (yes I said it) and decadent. Enjoy!

Ingredients

• 1 cup all purpose flour
• 1 cup cocoa powder
• 1 cup brown sugar
• 2 eggs
• 1/4 teaspoon salt
• 1 1/2 cups butter
• 1 cup milk (plus more as needed)
• 1 cup coconut shreds (plus more for topping)
• 2 tablespoons coffee
• 1 1/2 teaspoons baking powder
• 3 2/3 cups powdered sugar
• 3/4 teaspoons coconut extract
• 1 packet instant coffee
• 1 cup heavy cream
• 1/2 cup chocolate chips

Method

1. Make the cupcake batter:
   • Heat 1 cup of milk on stove (medium-low heat) until steam starts (about 3 minutes) pour warm milk over 1/2 cup coconut shreds and let steep for 30 minutes. Once 30 minutes is up strain milk and discard coconut shreds. The coconut will have absorbed some of the milk. Top it off with extra milk to make sure you have 1 cup.
   • Heat oven to 350 degrees
   • In a bowl whisk together the flour, cocoa powder, baking powder, and salt
   • In a stand mixer fitted with a paddle attachment beat 1/2 cup of butter until creamy
   • Add in the sugar and mix until combined
   • Add in the eggs, coffee, and 1/4 teaspoon coconut extract
   • To the stand mixer alternate adding the flour mixture and coconut infused milk until completely combined
   • Scoop batter into muffin tin lined with cupcake liners
   • Bake 20-22 minutes
2. While the cupcakes bake make the ganache:
   • Combine chocolate chips and heavy cream in a microwave safe bowl
   • Microwave for 3 minutes
   • Whisk the cream and the chocolate chips together adding the instant coffee and whisking until completely combined
   • Set aside while the cupcakes cool
   • Once the cupcakes are cool use a spoon to carefully spread coffee ganache over the top of each cupcake
   • Transfer the cupcakes to the fridge to set for at least 30 minutes
3. While the cupcakes set make the buttercream:
   • In a stand mixer fitted with a whisk attachment whisk the butter until creamy
   • Carefully add in the powdered sugar in small increments until combined
   • Add in 1/2 teaspoon coconut extract and coconut flakes
   • Pipe buttercream on cooled cupcakes as desired and stamp in additional coconut flakes