Chocolate Cup Cake with cream cheese toasted coconut frosting

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Here comes the best ever chocolate cup cake recipe with cream cheese frosting and toasted coconuts!!  Excited?? These are so easy, fail proof and will be your go to cupcake recipe henceforth! I guarantee!! You can impress everyone for Thanksgiving and Christmas with these moist cupcakes. Busy Moms out there, these are specifically for you- super easy to bake & budget friendly!  
 I can barely contain my excitement over the upcoming festive season. Exactly 8 days from today will be Diwali- Festival of lights celebrated in India, then Thanksgiving, then Christmas and then New Year...yippee!!(2016 already??) It's that time of the year where people get busy buying gifts, decorating homes and bake so many festive goodies. 

     My weekends are already held up baking and cooking. The aroma of home baked goods is a different game altogether. I made these yum chocolate cupcakes with cream cheese frosting and toasted coconuts for a dinner party last weekend. We were 6 , and i made exactly 6 of them. It was a perfect dessert for all of us. I have used excellent quality Baker's Unsweetened and Baker's Semisweet Chocolate for the cake and Baker's Angel Flake Coconut along with cream cheese frosting. There are so many cool Kraft baking products that i came across in Walmart last week. As a home baker, almost so many of Kraft's baking products are always my pantry staple. Which is your favorite Kraft baking product and your most cherished holiday baked goodies you made from them? Shoot me a comment below.

    You know how every home has a standard recipe for few items? Like a chocolate cake, banana loaf etc? I also do, but it some how never made it to my blog. Am so glad finally to share with you all my no fail cupcake recipe. Time and again baked by so many of my friends, this recipe is tried and trusted. You can see how moist the cupcake is in the below picture.

These cupcakes stay good at room temperature for 3-4 days without frosting and up to a week when refrigerated.

So, what are you waiting for? Just give these a try during your holiday marathon baking session, you will be more than surprised!

(Refer Notes below for EGG LESS cupcake recipe)

Method:

1.  Preheat oven at 350 F. Line muffin tin with cupcake liners. Sift together flour, cocoa powder, sugar, baking soda, baking powder, salt, instant espresso powder to clear off all lumps and add an egg in the dry mix and mix.

2.  Add  the butter milk ,oil, melted chocolate and mix well.  At this stage if you feel the batter is little thick, just add some hot water. Scoop out evenly with the help of an ice-cream scoop in your prepared pan for even distribution and bake for around 20-22 minutes or until a toothpick inserted comes out clean.

Viola!! And then you have your perfect chocolate cupcake ready! Cool them completely before frosting.

For Frosting:

I have used cream cheese frosting here with toasted coconut and for extra chocolate flavor, added some melted chocolate.

 Beat room temperature cream cheese, unsalted butter, powdered sugar, vanilla extract till fluffy. Melt the chocolate and slather around the corners of piping bag, add the cream cheese frosting in center and create dual shaded swirls of frosting. Broil the coconut flakes for 4-5 minutes and garnish on top of the cream cheese frosting.

I got my Baker's Unsweetened Chocolate , Baker's Semisweet Chocolate, Baker's Angel Flake Coconut at the Bake Center of Walmart. It is right there in the center while you enter, which is very hard to miss. I want to try Kraft Caramels next to bake some delicious goodies for holidays..

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Chocolate Cupcake with Cream Cheese Toasted Coconut Frosting

by Remya Ravindran November-4-2015

Ingredients

• 1/2 cup All purpose flour
• 1/4th cup Unsweetened Cocoa powder
• 1/2 cup Granulated sugar
• a pinch Salt
• 1 tsp Instant Espresso
• 1/4th cup Buttermilk
• 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1 Egg
• 4 oz Cream cheese
• 2 tbsp Unsalted butter
• 1 cup Powdered Sugar
• 2 tsp Vanilla Extract
• 1 oz Baker's Unsweetened Chocolate
• 2 oz Baker's Semisweet Chocolate
• 1/2 cup Baker's Angel Flake Coconut
• 1/4 th cup Vegetable Oil

Instructions

For Cake: Preheat oven at 350 F. Line muffin tin with cupcake liners. Defrost the chocolate for 30 seconds with 10 second intervals. Do not heat the chocolate, only use defrost option and keep aside. Sift together flour, cocoa powder, sugar, baking soda, baking powder, salt, instant espresso powder to clear off all lumps and add an egg in the dry mix and mix well. Add the butter milk ,oil, 1 tbsp melted chocolate and mix well. At this stage if you feel the batter is little thick, just add 2 tbsp hot water and mix well. Scoop out evenly with the help of an ice-cream scoop in your prepared pan for even distribution and bake for around 20-22 minutes or until a toothpick inserted comes out clean. Let it cool on a wire rack.For Frosting: Toast the coconut flakes on broil mode for 4-5 minutes. Cream cheese and butter should be at room temperature for at least an hour. Cream together cream cheese, butter, powdered sugar and vanilla extract till fluffy. In a piping bag, spread the melted chocolate layer first and then the cream cheese frosting. Swirl in to a desired shape on to the cooled cup cakes and garnish with toasted coconut.

Details

Prep time: 20 mins Cook time: 25 mins Total time: 45 mins Yield: 6 cupcakes

Notes:
1. Only defrost the chocolate at 10 sec intervals till melted. If you heat it normally, chocolate will be cooked.
2. If you do not have buttermilk at home, here is a great substitute. Just add 1/4th tsp vinegar or lemon juice in 1/4th cup of milk. Let it sit for 5 minutes. Use this as a substitute.
3. Any flavorless oil will be OK to be used.
4. Wish to make it EGG LESS?? Simple, just skip the egg and follow the rest.(Tried and Tested!)

Checkout many more delicious recipes and items from Kraft here.

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Till we meet again,

Remya.

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