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Coconut-Mocha Cupcakes

source: www.mybakingaddiction.com


For the Cupcakes
1 3/4 cups all-purpose flour
2 cups sugar
3/4 cups unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee

For the Mocha Buttercream
4 sticks (2 cups) unsalted butter, room temperature
2 teaspoons pure vanilla extract
1/8 teaspoon fine sea salt
2/3 cup unsweetened cocoa powder
5 cups confectioners’ sugar (powdered sugar)
3-5 tablespoons cold coffee

For the Garnish
1 1/2 cups coconut, lightly toasted (see recipe notes below)


For the Cupcakes
1. Preheat the oven to 350 degrees F. Line muffin tins with paper liners or spray with nonstick cooking spray.

2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.

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