Chocolate Cupcakes with Cream Cheese Frosting and Coconut

What do you do when you're snowbound?  For me there is something so comforting about staying in and cooking and baking when there's a storm or in this case, a blizzard outside.  It's 6pm and it has been snowing this entire day...in fact, it is still coming down.  I decided to look for a recipe for cupcakes that 1) Steve will enjoy and 2) that I have all the ingredients to make.  I found this cupcake recipe from Martha Stewart.  I decided to use it because it didn't call for special chocolate, just simple cocoa powder.  I think that it could have used some additional chocolate flavoring such as melted chocolate chips (which I had). The flavor was good and they were very moist but it wasn't that chocolaty.  I decided on a cream cheese frosting because I had cream cheese that had to be used this week or I was going to have to toss it.  So there you go!  Oh and the addition of the coconut was simply because I just found out (after 4 years!!!) that Steve really likes coconut.  Who knew?!?  I picked some up last week so I can make him something.  Isn't he lucky? haha

Chocolate Cupcakes
by Martha Stewart, marthastewart.com

Makes 12 Cupcakes


Ingredients:

8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
1 1/4 cups all-purpose flour (spooned and leveled), plus more for pan
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 cup whole milk


Directions:

Preheat oven to 350 degrees. Butter and flour a standard 12-cup muffin pan, or use paper liners. In a medium bowl, whisk together flour, baking powder, and salt; set aside.

With an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla, and mix until combined. On low speed, beat in half the flour mixture, followed by milk; end with remaining flour mixture. Mix just until incorporated (do not overmix).

Divide batter among prepared muffin cups, filling each 2/3 full. Bake until a toothpick inserted in center of a cupcake comes out clean, 22 to 24 minutes. Cool cupcakes in pan, 5 minutes; transfer to a wire rack to cool completely. Frost with your choice of icing.


Cream Cheese Frosting
by Martha Stewart, marthastewart.com

Ingredients:

8 ounces (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners' sugar, sifted
3/4 teaspoon pure vanilla extract

Directions:

Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth. Frosting can be refrigerated for up to 3 days; before using, bring to room temperature, and beat until smooth.

Frost cupcakes and top with toasted coconut.  

Note :  I used a makeshift piping bag (freezer bag) to put the frosting on and it was fun.  It was my first time doing it and I'm definitely awkward when it comes to decorating cakes and cupcakes but you get the idea.

 

Click Here for a Printable Recipe for Chocolate Cupcakes.

Click Here for a Printable Recipe for Cream Cheese Frosting.