Chocolate Coffee Cupcakes with Coconut Frosting

 By administrator

• Type : American Recipes
• Servings: Yields 24 cupcakes 
• Prep Time: 20 minutes Cook Time: 30 minutes
• Make Ahead: Undecorated cupcakes, if tightly wrapped, can be kept in the freezer for two-three months.

Ingredients:

• 1 box Devil’s Food cake mix + ingredients needed to make the cake according to package instructions
• 1 cup strong coffee, cooled
• 1 pound (two 8-ounce packages) cream cheese at room temperature
• 3/4 pound (3 sticks) unsalted butter at room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1 1/2 pounds powdered sugar, sifted
• ¾ cup shredded coconut

Directions:

1- Before mixing cake batter, replace one cup of the water called for in the cake mix instructions with the coffee.

2- Mix the cake batter according to package instructions. Pour batter into a cupcake pan and bake as directed; allow to cool.

3- Toast the coconut in the oven. Preheat the oven to 350 degrees F. Spread the coconut onto a baking sheet, bake in the oven for 2 minutes, check and toss the coconut then bake another 2 minutes or until all the coconut is slightly toasted.

4- To make the frosting, use a stand or hand mixer to cream together the cream cheese, butter, vanilla and coconut extracts. For this, medium-low speed is best; beat for about 2 minutes.

5- Slowly add the powdered sugar while the mixer is on low and mix until smooth.

6- Frost the cupcakes and sprinkle with the toasted coconut.

American Recipes CATEGORIES