Mocha Coconut Frappuccino Cupcakes
By: Liam Gibbons
Published: Friday, March 9, 2012 - 3:46am

Ingredients




Mocha Cupcakes
makes 12 cupcakes
1 1/8 cups all purpose flour
1/4 cup dark cocoa powder
3 tablespoons instant coffee powder
1 1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup white sugar
1 egg
2 teaspoons vanilla extract
3/4 cup coconut milk
1/2 cup butter, melted
2 tablespoons sour cream
1/2 cup chocolate or cappuccino chips
Coconut Frosting
2 sticks of butter, softened (1 cup)
3 2/3 cups powdered sugar + more if needed
1 tablespoon vanilla extract
1 teaspoon of coconut extract (if you don’t have this, no big deal)
1-2 tablespoons of lite coconut milk
1/2 cup shredded, sweetened coconut
1/2 cup shredded coconut, toasted
Mocha Coconut Drizzle
2/3 cup powdered sugar
1 teaspoon instant coffee powder
2 teaspoons dark cocoa powder
1-2 teaspoons coconut milk

Preparation

1 Preheat oven to 350 degrees. 2 In a bowl, whisk egg and sugar until smooth and no lumps remain. Add milk, butter and vanilla, and mix until combined. 3 Sift dry ingredients together and add to wet mixture. Mix until batter is smooth, then stir in sour cream. 4 Fold in chocolate chips and mix. Line a muffin tin with liners and using a 1/4 cup measure, add batter to each cup. 5 Bake for 15-18 minutes. Let cool completely before frosting. 6 Cream butter in the bowl of an electric mixture until completely smooth and creamy. With the mixer on low speed, add in powdered sugar slowly. 7 Gradually increase mixer speed and add vanilla and coconut extracts, then beat for 2-3 minutes, scraping down sides and bottom of the bowl. Continue to whip for another 4-5 minutes, continuously scrapping. If frosting is too thick, add coconut milk 1 teaspoon at a time until desired consistency is reached If it’s too thin, add powdered sugar gradually until it thickens. 8 Fold in shredded coconut and mix until just combined. Frost cupcakes, then sprinkle toasted coconut on top. 9 Combine dry ingredients in a bowl, then add in one teaspoon of coconut milk. Really mix to combine, as you want it to be glaze-like and easy to drizzle. If too thick, add a drop of coconut milk and stir again. If it accidentally gets too thin, just add a bit more powdered sugar and mix.

About

Mocha Coconut Frappucino Cupcakes from that genius over at How Sweet it Is