The chocolate coffee combination is very good. But I never thought that coconut when tried with this combo taskes the taste a bit higher. I have tried coconut in several bakes - but as an addition to the dry mix in cookies or rolling in coconut in the end like that. But never before I have used coconut milk while making a cupcake dough. Since I wanted to see the changes it brings I tried the tasty recipe from How Sweet Eats for mocha coconut frappuchino cupcakes. There was a triple dose of coconut - in the batter, frosting and drizzle. If you feel this as an overdose, then please do test it, -its irresistible.
Egg: 1 OR Ener G Egg: 1.5 tsp pd + 4 tbsp of water
Sugar: 12 tbsp
Coconut milk: 12 tbsp
Butter: 8 tbsp melted
All Purpose Flour: 18 tbsp (16+2 tbsp)
Coffee Powder: 2-3 tbsp
Baking Soda: 1 1/4 tsp
Salt: 1/2 tsp
Sour cream/ Yogurt: 2 tbsp
Choco chips/Chopped Nuts /Combo: 8 tbsp
(You can check the detailed coconut buttercream in the original source. My version is given below.)
Butter: 1 cup
Powdered Sugar: 3 2/3 cups
Vanilla : 1 tbsp
Coconut Milk (thin/lite) : 1 -2 tbsp
Coffee Coconut Syrup/Drizzle:
Powdered Sugar: 2/3 cup
Coffee Powder: 1 tsp
Cocoa Powder: 2 tsp
Coconut Milk: 1-2 tsp
Whisk egg and sugar until smooth and no lumps remain. Add coconut milk, butter and vanilla and mix well.
Sift the dry ingredients together in another bowl and add to the wet mix. Mix until the batter is smooth and then stir in sour cream /yogurt.
Fold in the chocochips/nuts and mix.
Line the muffin pan with liners and scoop almost 1/4 cup of batter in each cup.
Bake for 15-20 minutes in a preheated oven at 350F/175C. reversing the tray after 7-8 minutes. Bake until a tester in the middle comes clean.
Frost with coconut mocha frosting and drizzle the coconut-coffee syrup. You can also garnish with toasted coconut flakes.
The cupcakes turned out a tad softer than I would have preferred. But tastewise they were perfect. They are perfect even without the frsting or drizzle but more enhanced with these . Loved the combination of coconut milk , coffee and chocolate.
The coconut flavour is subtle but there. The coffee hits you when you bite into it, followed y chocolate and then finally coconut. Chocolate is the dominant flavour and its definitely hard to believe the batter has coconut milk. Garnish of toasted coconut is needed as it would add a crunch and enhance the coconut flavour.
The cupcake can be veganised easily by substituting butter with earth blance or choice of vegan butter and sour cream with cashew yogurt or similar vegan versions.