If Your A Chocolate Lover, This Recipe Is For You!
Difficulty: Moderate
Ingredients
1 1/2 cups sugar
1 1/2 cups all-purpose flour
1/2 cup unsweetened Dutch cocoa
3/4 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
3/4 cup whole milk
6 tbsp unsalted butter, melted
1 heaping tbsp sour cream
1 large egg
1 large egg yolk
1/2 tsp almond extract
3/4 cup boiling-hot water
Filling
7 ounces sweetened flaked coconut
1 cup pecan bits
1/2 cup almond bits
1 (14 ounce) can sweetened condensed milk
Directions
Preheat the oven to 350 Degrees F, line muffin tins with cupcake liners taller than the muffin tins. ( the larger liners hold more batter).
Make Filling: Place half of the coconut, almonds and the pecans on a baking sheet and toast in the oven until the coconut is evenly browned (about 5 minutes). Stir together toasted coconut, almonds and pecans with the remaining coconut, almonds, pecans 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, sour cream, 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 tbsp of the coconut filling in center and press slightly into the batter. Bake cupcakes for 25 minutes. After the cupcakes have baked, then remove to a cooling rack. The filling will sink the center slightly. Cool completely before icing the cupcakes.
Yields approx. 12
Chocolate Icing
Ingredients
1/4 lb butter
1/2 bag of 2lb. powdered sugar
1/2 cup + 1tbsp cocoa
1 1/2 tsp vanilla
1/2 cup whole milk
pinch of salt
Directions
Melt butter in a large bowl, and then add cocoa, mix until smooth. Add milk, powdered sugar, vanilla and salt and whisk. ( add the powdered sugar in small amounts as you whisk ) Can add more powdered sugar to make thicker or more milk to make thinner depending on consistency desired.
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