Toasted Coconut Cupcakes

My sister baked some cupcakes for her little kids the other day with some to spare. No she doesn't have actual children yet! I am referring to the children she teaches. Anyways I had some extra cream cheese frosting from some Red Velvet cake I baked and topped her extra cupcakes with them. Oh and added some toasty coconut as well! They were yummy so I'd thought I'd post them here. They had just a slight note of coconut but it paired nicely with the tangy cream cheese and moist chocolate cake!

Toasted Coconut Cupcakes

Yields: 24 cupcakes

Cake recipe from here, frosting recipe from here.

1 recipe of Black Magic Cupcakes

1 bag of coconut, toasted lightly

Cream Cheese Frosting

16 oz. cream cheese (2 sticks), room temperature

1/2 cup unsalted butter (1 stick), room temperature

1 tsp. vanilla extract

2 1/2 cups powdered sugar, sifted

pinch of salt

With an electric mixture, blend together the cream cheese and butter until smooth. Turn mixer to low speed and blend in the powdered sugar, salt and vanilla. Turn mixer on high until light and fluffy. Use immediately or refrigerate, covered, until ready to use. If refrigerated, before use bring back to room temperature.

Chocolate Salted Caramel Cupcakes

Salted Caramel & Black Magic Cake, a match made in heaven.

When I saw this recipe, I knew I had to make it. I mean how could I not when the author basically named them 'the best cupcakes she's ever tasted'? Good thing I did, cause I feel exactly the same. I was inspired by the flavor combination but used my own favorite chocolate cake and a traditional swiss meringue buttercream as the one in the recipe seemed like it was a lot more complicated then need be.

Black Magic Cake has officially become my go-to chocolate cupcake recipe. Do you know why I love black magic cake? For one, the ingredients are easy. The recipe requires no butter and no melting of chocolate. And if you don't have buttermilk? No problem, just use the substitution. Secondly, I am always delighted with the result. Perfectly domed cupcakes that are moist with a tender crumb.

My go to frosting? Swiss Meringue Buttercream. Don't be afraid folks, it's not as hard as they say! It's really quite simple and the results have never failed to please me either, as well as anyone whose tried it! I usually despise, hate, am appalled by most frostings. I actually used to NOT like cupcakes?!?! Can you believe that? Most of the time they are way too sweet but swiss meringue buttercream came to my rescue. It's easy and customizable beyond belief, as seen here, here and here. It's the perfect amount of sweetness that doesn't make your teeth ache after you eat it, plus it pipes like a dream with its utterly perfect consistency. And this caramel version? My absolute FAVORITE. Using salted butter cut down the sweetness even more, but paired with caramel?!?!??! Oh geez, too good to be true.

This recipe is a bit time consuming as there are lots of steps, but it really was worth it, I think this could be one of my favorite cupcakes I've made so far! But if needed, I'm sure you could easily replace the Black Magic Cake with a box mix and instead of making the caramel, use canned dulce de leche or caramel sundae topping. But please, please, please whatever you do, don't skimp on the frosting. It-is-WORTH-it. I promise.

The caramel shards were for pure decoration but they are definitely edible. I tried attempting Tartelette's "Bubble" Caramel but failed. Caramel? Yes. Bubbles? No. I don't know what I did wrong but the shards were still pretty despite being bubble-less. Oh well, next time.

Chocolate Salted Caramel Cupcakes

Yields: 12 - 14 cupcakes

Inspired by this recipe but I made significant changes.

Original "bubble" caramel recipe can be found here.

Printable Recipe

1 halved recipe of Black Magic Cake

For the caramel:

1/2 cup sugar

2 tbsn. water

1/4 cup heavy cream

pinch of sea salt

For the buttercream:

2 large egg whites

1/2 cup sugar

1/2 tsp. vanilla

1 1/2 sticks of salted butter (12 tbsn.), cut into 12 pieces

Caramel, to your taste

For the "bubble" caramel (for decoration/ optional):

1/2 cup sugar

3 tbsn. water

1 tbsn. corn syrup

rubbing alcohol (in a spray bottle)

Bake cupcakes according to directions, let cool completely. To make the caramel, add the sugar to a saucepan and pour the water over it. With the heat on low, stir sugar until it is nearly dissolved. DO NOT let it boil, if it get too hot, remove it from the heat for a few seconds. Once mostly dissolved, raise heat to medium high and bring to a boil, cover immediately and boil for 2 minutes. Uncover and continue swirling mixture until it becomes dark amber BUT not burnt! Take off heat and IMMEDIATELY, but slowly pour in cream, stirring with a whisk (I waited a few minutes and it completely hardened and I had to start over). Whisk until combined, set aside.

To make the buttercream, put the egg whites and sugar into the bowl of an electric mixer. Place the bowl over a pot of boiling water making sure the bottom does not actually touch the water. Stir the egg whites until the sugar is dissolved. Remove from the heat and place into the mixer stand. Beat until it becomes white and doubles in size. Add the vanilla on low speed, then add the butter, one piece at a time, making sure it is well mixed after each addition. Do not worry if it looks curdled, it will take some time for it to come together. Continue beating for 5 - 10 minutes until everything comes together. Add the caramel until the taste suits you. Frost your cupcakes, sprinkle with sea salt and enjoy!

To make the caramel shards, combine all of the ingredients in a heavy saucepan and bring them to a boil. Bring the mixture to 300 F. While the caramel is reaching the desired temperature, take a sheet of parchment paper and crinkle it lightly with your hands, then flatten it out a bit (this will help form the bubbles). Spray rubbing alcohol on the parchment paper right before the caramel reaches is temperature, don't do it ahead of time or else the alcohol will dry. When caramel is ready, pour over the parchment paper and watch the bubble form. Spread if necessary by lifting the sheet but watch out, because mixture is hot. Let cool completely before breaking into shards. This is more for decoration than eating, but you can eat it.

Yes, It Truly Is Magic.

Romeo & Juliet.

Mr. & Mrs. Potato Head.

Cookies & Milk. 

Peanut Butter & Chocolate. 

Some things are just meant to be together...

These cupcakes were... wow. The chocolate cake was incredibly moist, as I like it and perfectly chocolaty, as I like it. And paired with this peanut butter buttercream? What a hit out of the ball park and into another universe! 

Black Magic Cake

Yields: 24 cupcakes

Recipe from Milk and Honey Cafe, which can be found here.

2 cup sugar

1 3/4 cups of flour

3/4 cup unsweetened cocoa

2 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

2 eggs

1 cup buttermilk  or "sour" milk (1 tbsn. white vinegar + milk to make 1 cup)

1 cup strong coffee or 2 tsp. instant coffee + 1 cup boiling water

1/2 cup vegetable oil

1 tsp. vanilla extract

Preheat oven to 350 F and line a cupcake pan with liners, set aside. Sift together the sugar, flour, cocoa, baking soda, baking powder, and salt in a large bowl. Add the eggs, buttermilk, coffee, oil, and vanilla, then beat on medium speed for 2 minutes until well combined. Pour into the prepared pans about 2/3 full and bake for 20 minutes or until an inserted toothpick comes out clean. Cool completely before frosting. 

Peanut Buttercream Frosting

Yields: enough to generally frost 12 cupcakes

Recipe from The Boastful Baker, which can be found here.

1/4 cup margarine, softened

2 tbsn. shortening

1/3 cup creamy peanut butter

1 tbsn. molasses

1 1/2 tsp. vanilla extract

1 1/4 cups powdered sugar, sifted

1 - 2 tbsn. soy milk

Cream together the margaring and shortening at medium speed until smooth. Add the peanut butter, molasses and vanilla, beat until smooth about 2 - 3 minutes. Beat in the powdered sugar (mixture will be very stiff). Slowly add the soy milk, beating continuously until frosting is pale tan and very fluffy. If it is too thick or too thin, add more soy milk or powdered sugar until the right consistency is achieved.