CHOCOLATE AND COCONUT CUPCAKES WITH WHITE CHOCOLATE FROSTING

Wisteria

This morning I started out with a optimistic view of myself, I would do this blog post the first thing and then I would pass on to some job related things and then finish the morning off with a quick cleaning of the house or at least parts of it. But here I am, no blog post written and half of the morning is gone and to at least get started on it I need to whine like this. I wonder what it is that make you come back time and time again, it surely can’t be for the texts like the one of today. And the sad thing is that I feel really good, air is warm, sun is shining and it’s is perfectly fine day and then I have to disappoint myself like this… I blame it on all this social networking I keep on doing. No, I blame it on myself, my incapacity to just do things when they are supposed to be done.

Chocolate and Coconut Cupcakes with White Chocolate Frosting

Well after this public self-flagellation, I think I owe you something sweet and as it happens, I have just the perfect thing for you, chocolate and coconut cupcakes, with or without frosting. Personally I go for the plain ones because a) it gets too sweet for me and b) I don’t like white chocolate but several elements in the family took care of the cupcakes with frosting and rather quickly too.

Chocolate and Coconut Cupcakes with White Chocolate Frosting

CHOCOLATE AND COCONUT CUPCAKES WITH WHITE CHOCOLATE FROSTING
quite a few

cupcakes:
4 eggs
250 g/ 8,8 oz sugar
200 g/ 7 oz dark chocolate
100 g/ 3,5 oz unsalted butter
165 ml/0,7 cup coconut milk
50 g/ 1,7 oz coconut flakes
300 g/ 10,6 oz flour
1 heaped tsp baking powder
1 small pinch salt

frosting:
200 g/ 7 oz white chocolate
200 g/ 7 oz sour cream

– Melt the butter and chocolate, I usually do it together but you have to be careful so that the chocolate not get burnt.
– Whisk eggs and sugar fluffy and white in a bowl.
– Add chocolate, butter, coconut milk and flakes and stir well.
– Sift flour, baking powder and salt into the bowl and stir until you have a smooth batter.
– Spoon into cupcake forms and bake in a pre-heated oven (200°C/390°F) for 10-12 minutes but you better check with a toothpick to see if they are ready.
– Leave to cool down and while they do that, melt the white chocolate in a bain-marie. Or you just eat them as they are.
– When they are cool, put the sour cream in a bowl and whisk it while you pour the white chocolate into it.
– Mix well and spread the frosting over the cupcakes. If you want a frosting that is.

Chocolate and Coconut Cupcakes with White Chocolate Frosting

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