Description
These cupcakes are a perfect twist on plain ol chocolate. I you like coconut, you’ll love these cupcakes.
Ingredients
Scale
- 1/2 cup butter, at room temperature
- 1/2 cup sugar
- 1/2 cup packed light brown sugar
- 3 eggs, separated
- 1 1/2 ounces unsweetened chocolate, melted and cooled
- 1 2/3 cup all-purpose flour
- 3 tablespoons Dutch-processed cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 tsp espresso powder
- 1/2 cup buttermilk
- 1 teaspoon vanilla
- 1/2 cup shredded sweetened coconut
- 1/3 cup finely chopped pecans
- 2 tablespoons crushed cocoa nibs
Instructions
- Heat the oven to 350 F and line two 12-cup cupcake pans with paper liners.
- In a medium bowl cream together the butter, sugar, and brown sugar until smooth but not fluffy. Add the egg yolks and mix well, then add the melted chocolate and mix until well incorporated.
- In a separate bowl sift together the flour, cocoa powder, baking soda, and baking powder. Once sifted whisk in the salt.
- Alternately add the flour mixture and buttermilk into the butter, in three additions, beginning and ending with the flour. Stir in the vanilla, coconut, pecans, and cocoa nibs.
- In a clean bowl whip the egg whites until they form stiff peaks. Fold the egg whites into the batter in two additions making sure no streaks of white remain in the batter.
- Divide the batter evenly between the cupcake liners and bake for 12 to 15 minutes, or until the cupcakes spring back when gently pressed in the center. Cool for 5 minutes in the pan then turn out onto a wire rack to cool completely. Leave the oven on.
- While the cupcakes cool prepare the frosting.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dessert