Snow Devil’s Cupcakes (Devil’s Food Cupcakes with Coconut Frosting)
I love chocolate and coconut together. These Snow Devil’s Cupcakes have both. It’s all in the name – Devil’s Food Cupcakes with Coconut Frosting topped with a cherry. These are like a Cupid’s arrow to your taste-buds – once you taste these you will want to make more and more and more. The rich chocolate versus the creamy coconut finished with the light sweetness of the maraschino cherry tickles your sweet tooth every time. Frosting on the cupcake – so to speak – is that these are super easy to make.
Snow Devil’s Cupcakes
Preparation time: 45 minutes (+baking and cooling time)
Makes: 16-18 cupcakes
Ingredients:
Devil’s Food Cupcakes:
50 g cocoa powder
100 g dark brown muscovado sugar
250 ml water
125 g butter
150 g caster sugar
225 g all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
2 tsp vanilla extract
2 large eggs
1/2 cup sour cream
Coconut Frosting:
2 x 400 ml cans of coconut milk (reduced to 10 tbsp)
2 1/2 cups icing sugar
1 vanilla bean (seeded)
250 g butter
sweetened coconut flakes for garnish
maraschino cherries for garnish
Directions:
Preheat the oven to 175 C / 350 F. Line 2 muffins pans with paper cupcake cases. Boil the water. Sift the cocoa powder into a medium bowl. Add the muscovado sugar followed by the boiling water. Mix until blended and set aside. In a separate bowl mix the flour, baking powder and baking soda together. Set aside.
In a large bowl beat the butter and sugar until fluffy and pale. Add the eggs separately while beating thoroughly. Then add the vanilla extract and sour cream followed by the flour mix.
Lastly add the cocoa mix into the cupcake batter. Blend well.
Fill the cupcake cases with the mix.
Bake for about 20 minutes or until a cake tester inserted into a cupcake comes out clean. Transfer the cupcakes to cool on a cooling rack.
To prepare the Coconut frosting:
Reduce the coconut milk by cooking it on a large skillet over medium heat for 20-30 minutes until it thickens and reduces to 1/3 of the original amount.
Transfer into a container and place in the fridge to cool.
From 2 x 400 ml cans you should have around 10 tbsp reduced coconut milk when cooled (the coconut milk will thicken more when cooled down). You can make this beforehand and store in the fridge up to two days.
With an electric mixer beat the icing sugar, butter and vanilla seeds into a smooth paste. Add 10 tbsp reduced coconut milk or to taste.
Transfer the frosting into a piping bag and pipe on the cooled cupcakes. Sprinkle sweetened coconut flakes on the frosting.
Top up with a maraschino cherry.
Cupcake recipe adapted from Nigella Lawson.