One of my favourite candy bars when I was a child was Bounty. Top it off with an almond and it becomes Mounds. My Nonna used to give us change so we could walk down to the corner store and buy snacks – I always got Bounty.
Then when they came out with the dark chocolate version some 12 years later I nearly died!
I don’t know if I could ever get enough coconut. One day I’ll test those limits…when I have absolutely nothing to do but eat coconut. Until then I’ll just think about it and wonder how much it takes to do me in.
These cupcakes are brilliant. They are made with coconut milk. They have a creamy flavour and soft texture. I like to stare at them while they bake. Jon thinks he should build a tiny stool in front of the oven so I have something to sit on.
They’re white like coconut and fluffy like cotton candy. Just be wise when you mix in the flour – use a gentle hand.
The frosting is even more genius. I was able to squeeze a whole 2/3 cup (thats 150 ml!) of coconut milk in it.
In order to do that I made one of my favourite types of frosting – a cooked frosting.
It starts with making an eggless custard-like mixture. I combine flour, sugar and coconut milk in a saucepan and then cook it until it boils and gets super thick. After this mixture cools, I beat it into softened butter AND cream cheese.
Coconut and cream cheese. I don’t think my brain can handle this.
This recipe makes a good amount so you can really pile that frosting nice and thick!
The flour in the coconut mixture contains proteins, which are powerful emulsifiers and will help to bring this frosting together without separation. Make sure you use all of the flour required because you need the strength to bind all of the moisture from the coconut milk with the fat from the butter and cream cheese. You are basically creating an emulsion here.
In the end it will be silky, smooth and highly addictive.
You can share. Or, not. I won’t judge.
Chocolate Chip Coconut Cupcakes
Makes about 12 cupcakes
- For the cupcake batter:
- 1 ¼ cups all-purpose flour
- 1 ¼ tsp baking powder
- ¼ tsp salt
- 1/3 cup unsalted butter, at room temperature
- 2/3 cup granulated sugar
- 1 large egg, at room temperature
- ½ tsp pure vanilla extract
- ½ cup coconut milk, at room temperature
- 1 tbsp pure canola oil
- 2 oz bittersweet chocolate (70% cocoa), finely chopped
- For the frosting:
- 3 tbsp all-purpose flour
- ½ cup granulated sugar
- 2/3 cup coconut milk
- 5 tbsp unsalted butter, at room temperature
- 4 oz brick cream cheese, at room temperature
- ¼ tsp pure vanilla extract
- pinch of salt
- Preheat your oven to 350°F. Line a standard 12-cup muffin pan with paper liners and set aside.
- In a medium bowl, whisk together flour, baking powder and salt; set aside.
- In a separate medium bowl, beat butter with sugar using an electric hand mixer on medium-high speed until light and fluffy, about 3 minutes. Add egg and vanilla extract and beat until well incorporated and fluffy, about 30 seconds on medium-high speed.
- In a small bowl or volumetric measuring cup, whisk together coconut milk and oil with a fork. Sift one-third of the flour mixture over the butter mixture and beat on medium-low speed until mostly incorporated. Add half of the coconut milk mixture and beat until well blended, 10-15 seconds. Sift in half of the remaining flour mixture followed by the last of the milk mixture on medium speed just until the batter is smooth, but do not over-mix. Finally, add the chopped chocolate and sift in the rest of the flour mixture. Fold it in by hand until evenly combined. Divide the batter among prepared muffin cups, filling them about two-thirds full and bake until a toothpick inserted into the center comes out clean and the edges are just lightly golden, about 18 minutes. Transfer cupcakes to a wire rack to cool completely.
- To make the frosting, whisk together flour and sugar in a 1 or 2-quart saucepan until even blended and no lumps remain. Gradually whisk in coconut milk and then place pan over medium heat. Bring the mixture to a boil, whisking constantly. Once the mixture comes to a boil, continue to cook another 3 minutes while whisking constantly. It will turn into a thick, smooth, translucent paste. It should be as thick as butterscotch sauce. Remove this mixture from heat and pass it through a fine mesh sieve and into a clean bowl. Let it cool at room temperature until completely cool, about 30 minutes. You can refrigerate the mixture to speed up the process, but make sure to check up on it and stir it frequently. It should be cool, not cold. The ingredients need to be at the same temperature for them to emulsify properly.
- In a large bowl, beat butter with cream cheese until very smooth and creamy using an electric hand mixer on medium-high speed. Beat in vanilla extract and salt. Add one-third of the cooled milk mixture and beat on medium-high speed for about 30 seconds. Add the remaining coconut milk mixture in two parts, beating until well incorporated after each addition. Once it has all been incorporated beat until light, fluffy and smooth, about 1 minute. Refrigerate the mixture for 15 minutes and then beat again for 30 seconds to fluff it up. Decorate cupcakes as you wish!