Description
A rich chocolate and coconut frosting infused with toasted pecans.
Ingredients
Scale
- 1 cup shredded sweetened coconut
- 1/2 cup finely chopped pecans
- 1 cup (about 6 ounces) semi-sweet chocolate, chopped (I used chips)
- 1/4 cup butter
- 1/2 cup sour cream
- 1 teaspoon vanilla
- 1 teaspoon espresso powder
- 3 cups powdered sugar
Instructions
- Spread the coconut and pecans on a parchment lined baking sheet and bake for 8 to 10 minutes, stirring after 5 minutes, until the coconut and nuts are toasted. Remove from the oven and cool to room temperature.
- In a microwave safe bowl combine the chocolate and butter. Microwave for 30 seconds then stir the mixture. If the mixture is not completely melted return to the microwave for 15 seconds bursts, stirring after each, until smooth. Allow to cool for five minutes.
- Add the sour cream and vanilla and whisk to combine, then add 2 cups of the powdered sugar and whisk until smooth. Add the remaining powdered sugar a tablespoon at a time until the mixture is thick but not too stiff. The frosting will stiffen further as it sits. Reserve 1/3 cup of the toasted coconut and pecans for garnish. Stir the remaining coconut and pecans into the frosting.
- Pipe or spread the frosting on the cupcakes as desired. Sprinkle the tops with the reserved coconut and pecans.
- Category: Dessert