1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa
1/4 teaspoon salt
1/4 cup butter, at room temperature
1 1/2 cups sugar
1/2 teaspoon vanilla
1/2 teaspoon coconut extract
1 cup coconut milk
1 cup shredded, sweetened coconut
1 cup butter, at room temperature
3 cups powdered sugar
1/3 cup reduced coconut milk, cooled completely**
1/8 teaspoon salt
1/4 teaspoon coconut extract
coconut and almonds for decorating
Make the cupcakes:
Preheat the oven to 350F. Line 30 cupcake tins with liners. Set aside.
In a large bowl, mix together the flour, baking soda, baking powder, cocoa and salt. Mix until combined.
In the bowl of a stand mixer, cream together the butter and the sugar. Add the eggs, one at a time, mixing well between each addition. Mix in the vanilla and coconut extract.
Add in one third of the dry mixture to the creamed butter mixture and mix until combined. Add in half of the coconut milk and mix. Add in another third of the dry mixture, followed by the rest of the coconut milk, and then the remaining dry ingredients, mixing in between additions. Fold in the coconut.
Fill the prepared cupcake liners 2/3 full with the batter. Bake in the preheated oven until a tester comes out clean, 15-18 minutes.
Make the frosting:
In the bowl of a stand mixer, beat the butter until smooth. Add in the powdered sugar, 1/2 cup at a time, until completely incorporated. Mix in the coconut milk, salt and coconut extract. Beat until combined and smooth.
To decorate the cupcakes, pipe a couple of tablespoons of the frosting on top of each cupcake. If desired, roll the top in coconut and top with almonds.
**To make the reduced coconut milk: Empty one can of coconut milk into a small saucepan over medium heat. Reduce until you have about 1/2 cup of liquid left. You will only use 1/3 cup for this recipe.