I baked a dozen of chocolate coconut cupcakes[CCC] this morning. EARLY this morning. Lately, I've went to bed earlier than I usually had and woke up in the wee wee hours of the morning.
Tired, perhaps. Or over-ate. =P
While some people despise the taste of coconut in their food especially desserts like cake, candy or ice-cream, I'm on the other hand, love most food with coconut flavor. Especially those Raya cookies with coconut flakes inside, kuih ketayap, and who can forget the delectable Bounty chocolate bar. :D
Same goes for this cupcake, I love the taste combo even though the chocolate flavor somehow overpowering the coconut's a little bit.Just a lil bit. Maybe I should reduce the cocoa powder to 3 tbsp. Anyway, it's edible hehe. So long Mr. Tong Sam Pah. I spread some cream cheese [left-over from the pumpkin roll] as the cupcakes topping and sprinkled them with toasted coconut flakes. Luckily, the imbalanced taste of chocolate-coconut was saved by the sweet & creamy cream cheese topping and coconut-aroma flakes. :D BigDaddyO'haven't give his take on this cupcakes yet. I packed two for him to munch in his office.
Anyway, here's the recipe. Give this recipe a try, will you? hehe
Chocolate Coconut Cupcakes [CCC]
{ Recipe taken from Sweet Paul}
Yield: 12 large cupcakes
- 1/2 cup unsalted butter, softened
- 1/2 cup sugar
- 3 eggs
- 1 cup plain flour
- 1/4 cup shredded coconut
- 4 tablespoons good quality cocoa powder
- 1 1/2 teaspoon baking powder
- Preheat oven to 350F.
- Beat butter and sugar until pale.
- Add eggs, one at a time. Mix well.
- Add flour, coconut, cocoa and baking powder.
- Mix well.
- Pour the batter into a 12 cup buttered cupcake tin.
- Place in oven and bake for 12-15 minutes.
- Cool on a wire rack.
- Spread topping and sprinkle with toasted coconut flakes.
