In the holidays I got stuck into wedding planning (and got so much done that I now have to stop or I am going to look like a crazy lady having everything done so, so far in advance!). One of the days I had a meeting with the awesome Amanda from The Vintage Table about hiring some of her gorgeous china and an appointment to meet with Lauren and Delwyn from The Lauren + Delwyn Project to pick out some photos from an Engagement photo shoot that we won (I’ve shared one at the bottom of the post). Because of these meetings, I decided to make something special to take along and share.
These Mini Chocolate Coconut Cakes are really decadent; I’m glad I was taking them to share because I kept eating the rich chocolate ganache and couldn’t really eat anymore! I was inspired to make them after trying out Coconut Chip Chocolate (amongst others) by Polka Chocolate. I made the cupcakes using the same recipe I make my Mini Chocolate Santa Hat cupcakes out of, but added in desiccated coconut. They are topped with a dark chocolate ganache and dipped in shredded coconut. Yum! Anyways, on with sharing the recipe…
Makes about 36
Mini Chocolate Muffins:
1 ½ cups all purpose flour
½ cup cocoa powder
2 teaspoon instant coffee powder (optional)
1 cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup desiccated coconut
¾ cup milk (low fat is ok)
½ cup vegetable oil
1 teaspoon vanilla extract
2 teaspoon apple cider vinegar
Preheat oven to 180°C. Line 36 mini muffin cups with paper liners.
In a large bowl, sift together the flour, cocoa power, instant coffee powder, sugar, baking powder, baking soda and salt.
In a medium bowl, whisk together milk, vegetable oil, vanilla extract and vinegar. Pour into dry ingredients, along with the desiccated coconut, and stir until just combined and no streaks of flour remain.
Distribute batter evenly into prepared muffin cups, filling each about ¾ full.
Bake for 10-12 minutes, until a tester inserted into the center comes out clean.
Turn cupcakes out onto a wire rack to cool completely before frosting.
Chocolate Ganache and Decoration:
300g dark chocolate (I used one that was 70% cocoa solids)
1 cup shredded coconut
Pour the cream into a medium pot and heat it until it is almost, but not quite boiling. You’ll know it’s ready when bubbles start to form around the edge of the pot. Remove from the heat and add the chocolate. Stand for 2 minutes, then stir until the chocolate is fully melted into the cream. Whisk until smooth and glossy. When you start to stir it, you think it won’t come together, but it will. Pour into a bowl and leave in the fridge for an hour to thicken.
Place the coconut into a small bowl or ramekin.
Coat the top of each mini cupcake with a teaspoon of the ganache. Press the cupcake into the coconut to cover the ganache.
That’s it, you’re done! And, as promised, here is one of the photos that the lovely Lauren and Delwyn took of us… awww.