Recipe for Trophy Cupcakes' Chocolate Coconut Cupcakes


by New Day Producers

Posted on April 18, 2011 at 1:31 PM

Trophy Cupcakes Chocolate Coconut (Snowball) Cupcakes!
Chocolate Cupcakes
  • 2 ¼ cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup plus 1 tablespoon Valrhona Cocoa (or your favorite dark cocoa)
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract (Nielsen Massey pure Madagascar Bourbon Vanilla)
  • 1 cup boiling water
Coconut Buttercream
·         4 sticks of unsalted butter (room temperature)
·         1 pound (about 4 cups) of confectioners’ sugar (sifted)
·         2 tsp coconut extract
·         Pinch salt
To Decorate
·         One pound of shredded coconut
·         Pink, green or desired color of food coloring
1.      Heat oven to 350°F. line 2 cupcake pans with liners of choice (24 total)

2.      Cupcakes: Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared cupcake liners, fill ¾ full.

Bake 17-20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
3.      Coconut Buttercream; cream butter in bowl of electric mixer or with handheld beaters. When butter is soft and fluffy begin to add sifted powdered sugar a little at a time. When all of the sugar is incorporated add the salt and extract. Beat until creamy.
4.      Tint coconut- place shredded coconut in a gallon size zip lock bag. Add one or two drops of liquid or gel food coloring to the bag. Seal the bag and shake until color is distributed evenly over coconut. If the desired color is not dark enough add more food coloring and repeat.
5.      Decorate
For our traditional Snowball Cupcakes: Place one scoop of buttercream on each cupcake (we use a 1.5 ounce ice cream scoop). Place pink coconut in a medium to large mixing bowl. “Dunk” the cupcake with the scoop of Buttercream into the coconut and gently press so that Buttercream adheres to cupcake and makes a dome shape on top. Use your hand to pat coconut so that the Buttercream covers the top of the cupcake completely.
For the Easter Basket Cupcakes, follow the instructions for decorating the snowball but use green coconut. Next, use the back of a tablespoon to make an indentation in the middle of the top of the cupcake. Fill the indentation with jelly beans or candy of your choice. Place a basket handle into the cupcake. Pipe Cleaners or strips of heavy card stock can be used for a handle as well.
Cupcakes may be stored in an airtight container for up to two days. ENJOY!