For my husband's birthday, I've tried to encapsulate all of his favorite flavors in a single dessert. And I think I've succeeded!
These cupcakes are based on the best chocolate cake recipe by Efrat Lichtenstadt [it is really the best. I checked! :)].
Not a big fan of coconut and/or peanut-butter? (a) why?... (b) just prepare the cupcakes without them - you will end up with very basic yet extremely delicious chocolate cupcakes with whipped-cream frosting!
Chocolate Peanut-Butter Coconut Cupcakes
Yields: 12 Cupcakes (+ potentially a few mini-cupcakes - prepare your mini-muffin pan, just in case)
for the cupcakes:
- 150 grams semi-sweet chocolate
- 113 grams (1 stick) unsalted butter
- 40 ml vegetable oil (not olive oil!)
- 3 eggs
- 150 grams sugar
- 110 grams all-purpose flour
- 1 tsp baking powder
- a pinch of salt
- 50 grams shredded unsweetened coconut
- a few heaping tbsp of your favorite peanut-butter, room temperature
- 1 cup heavy whipping cream
- 2 heaping tbsp sugar
- 1 heaping tbsp vanilla pudding mix (powder)
- a few tbsp shredded unsweetened coconut
- Preheat oven to 355 degrees (F).
- Cupcakes: Place chocolate and butter in a (heat-resistant/microwave-safe) medium bowl.
- Place over a double-boiler or a warm in the microwave until chocolate and butter are melted.
- Add in the oil. Stir well. Set aside to cool in room temperature for a few minutes.
- In a mixer with a whipping attachment, whip eggs on high speed for approximately 1 minute.
- Gradually add in the sugar, continue whipping for another 2-3 minutes.
- Manually fold the chocolate mixture into the eggs mixture until well combined, not beyond.
- Sift in flour and baking powder, add in salt and coconut, manually mix everything together until combined, not beyond.
- Line cavities of a regular muffin/cupcake pan with muffin/cupcake paper liners.
- Fill the paper-lined cavities with the cupcakes batter up to ~1/3 height.
- Peanut-butter core: Using two teaspoons or a small pastry bag, place a small peanut-butter "blob" in the middle of each cupcake cavity (on top of the chocolate).
- Fill the cupcakes-cavities with the rest of the cupcakes-batter until almost completely full.
- [leftover batter? prepare extra mini-muffins/cupcakes using a mini-muffins/cupcakes pan]
- Transfer the pan to the oven and bake for about 20-25 minutes.
- [mini muffins/cupcakes should be baked less time, about 15 minutes]
- Take pan out of the oven and let it completely cool in room temperature, at least 1 hour.
- [At this point, I recommend taking the cupcakes out of the pan]
- Frosting: In a mixer with a whipping attachment (remember to thoroughly clean mixer bowl and whipping attachment after the eggs mixing at the beginning!), whip together the frosting ingredients until firm.
- Using a pastry bag with a star tip, frost the cupcakes.
- Toasted coconut decoration: Place a dry (i.e. not oiled) pan over medium-high heat.
- Once pan is hot, evenly spread the coconut in the pan and toast it until golden, stirring occasionally.
- Transfer toasted coconut to a small clean bowl, let it cool a few minutes in room temperature.
- Sprinkle the toasted coconut on top of the cupcakes' frosting.
Leftovers? Keep the cupcakes refrigerated in an air-tight container for up to 4-5 days. The cupcakes are at their best when at room temperature, so leave refrigerated cupcakes out in room temperature for 15-30 minutes before digging into them.