Chocolate Cupcakes with Coconut Frosting Recipe

1. Preheat the oven to 350 degrees F.

2. In large heat proof mixing bowl, whisk together the cocoa powder and baking soda.

3. Carefully pour in the boiling water, then whisk until the bubbling subsides and the mixture is well blended. Allow to cool for 5 minutes.

4. In a separate large mixing bowl, using an electric hand mixer set on low speed, blend together the melted butter, vegetable oil, granulated sugar, vanilla, and salt for 30 seconds or until well combined.

5. Stir in the eggs and eggs yolks, mixing just until combined after each addition.

6. Blend in the lukewarm cocoa mixture, then blend in the heavy cream.

7. Slowly mix in the flour, then blend until combined, while scraping down sides and the bottom of the bowl.

8. Divide the batter among 24 paper-lined muffin cups.

9. Bake in the preheated oven for about 18 to 20 minutes or until a toothpick inserted into the center comes out clean.

10. Remove from the oven, then allow to cool in a muffin tin several minutes before transferring to wire rack to cool.

Coconut Frosting:

1. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together the butter and coconut milk on medium-low speed until combined.

2. Increase the speed to medium-high, then whip for 6 minutes until very pale and fluffy.

3. Blend in the coconut extract.

4. With the mixer set on low speed, slowly add in the powdered sugar, then increase the speed to medium-high.

5. Blend for 2 minutes or until fluffy.

To Assemble:

1. Frost the cupcakes with the coconut frosting.

2. Sprinkle each frosted cupcake with coconut, leaving about a ½-1-inch circle in the center of the cupcake uncoated with coconut.

3. Gently press 5 or more sliced almonds around 1 chocolate chip in the center of the cupcake, or gently press 1 whole almond into the center of each cupcake.

4. Serve, and enjoy!