Name: Chocolate-Frosted Golden Cupcakes with Coconut
Yield: 1
Ingredients: 1 c. all-purpose flour -; 2 tbsp. all-purpose flour -; 2 tbsp. cornstarch -; 1 1/4 tsp. baking powder -; tsp. salt -; 3/4 c. granulated sugar -; 2 large eggs -; 1 1/4 tsp. pure vanilla extract -; 4 tbsp. unsalted butter -; 1/4 c. vegetable oil -; 1/2 c. milk -; 4 oz. bittersweet chocolate -; 1/2 c. heavy cream -; 3 tbsp. unsalted butter -; 1 tbsp. light corn syrup -; Sweetened shredded coconut -; Mini nonpareil candies -

Chocolate-Frosted Golden Cupcakes with Coconut

Recipe information

Cooking:

Servings per container:

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Ingredients for - Chocolate-Frosted Golden Cupcakes with Coconut

1. 1 c. all-purpose flour -

2. 2 tbsp. all-purpose flour -

3. 2 tbsp. cornstarch -

4. 1 1/4 tsp. baking powder -

5. tsp. salt -

6. 3/4 c. granulated sugar -

7. 2 large eggs -

8. 1 1/4 tsp. pure vanilla extract -

9. 4 tbsp. unsalted butter -

10. 1/4 c. vegetable oil -

11. 1/2 c. milk -

12. 4 oz. bittersweet chocolate -

13. 1/2 c. heavy cream -

14. 3 tbsp. unsalted butter -

15. 1 tbsp. light corn syrup -

16. Sweetened shredded coconut -

17. Mini nonpareil candies -

How to cook deliciously - Chocolate-Frosted Golden Cupcakes with Coconut

1. Stage

Make the cake: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper or foil liners.

2. Stage

In a medium bowl, whisk the flour with the cornstarch, baking powder, and salt.

3. Stage

In a large bowl, using a handheld electric mixer, beat the sugar with the eggs and vanilla extract at medium-high speed until smooth and thickened slightly, about 3 minutes. Add the butter and oil and beat until incorporated, scraping the bottom and side of the bowl. Add the dry ingredients and milk in 3 alternating batches, beating well between additions. Carefully pour the batter into the lined muffin tins, filling them about two-thirds full.

4. Stage

Bake the cupcakes in the center of the oven for 20 to 23 minutes, until springy and a toothpick or cake tester inserted in the center comes out clean. Let the cupcakes cool slightly in the muffin tin, then transfer them to a wire rack to cool completely.

5. Stage

Meanwhile, make the frosting: Put the chopped chocolate in a heatproof medium bowl. In a small saucepan, heat the cream with the butter, corn syrup, and salt until hot but not boiling. Immediately pour the mixture over the chocolate. Let stand for 5 minutes, then whisk until smooth. Let the frosting cool, whisking occasionally, until thick enough for dipping and glazing the cupcakes, about 30 minutes. For a frosting firm enough to spread, let stand for 1 hour.

6. Stage

Frost the cooled cupcakes, top with the sweetened shredded coconut and mini nonpareil candies.