Tuesday, October 20, 2015

Chocolate Peanut-Butter Coconut Cupcakes

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
for the peanut-butter core:
  • a few heaping tbsp of your favorite peanut-butter, room temperature
for the frosting:
  • 1 cup heavy whipping cream
  • 2 heaping tbsp sugar
  • 1 heaping tbsp vanilla pudding mix (powder)
for the toasted coconut decoration: 
  • 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]
  • FrostingIn 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. 
  • Enjoy!

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.