Description
Calling these cupcakes is almost misleading. They're rich, decadent and almost sinful. Leave the other cupcakes for the kiddos and serve these to the adults.
Ingredients
- Sugar
- All-purpose Flour
- Unsweetened Dutch Cocoa
- Baking Powder
- Baking Soda
- Salt
- Whole Milk
- Unsalted Butter
- Egg
- Egg Yolk
- Almond Extract
- Water
- Sweetened Flaked Coconut
- Pecans
- Sweetened Condensed Milk
- Chocolate Pieces
- Heavy Cream
Instructions
- Preheat the oven to 350
- Butter and flour a muffin tin
- Make filling: place half of the coconut and the pecans on a baking sheet and toast in the oven until the coconut is evenly browned
- Stir together toasted coconut and pecans with the remaining coconut and condensed milk
- Set aside
- For cupcakes: sift together all dry ingredients into a large bowl
- In a another large bowl, whisk together whole milk, butter, eggs, almond extract and water until combined
- Slowly add the dry ingredients to the egg mixture, and stir until just incorporated
- Fill cupcake cups 3 / 4 full with the batter
- Drop in 1-2 tablespoons of the coconut filling
- Bake cupcakes for 15-18 minutes
- After the cupcakes have baked, allow to cool for 5-10 minutes in the pan, then remove to a cooling rack
- While the cupcakes are cooling, melt the chocolate
- Once completely melted, slowly stir in the cream
- Drop large spoonfuls of the icing on top of the cupcakes, and allow the chocolate to drip down the sides of the cupcakes
- Either eat at once, or transfer to the refrigerator to allow the icing to set