Chocolate Cupcakes with Coconut Frosting

Ingredients

• 2/3 cup cocoa powder
• 1 tsp baking soda
• 1 cup boiling water
• 1/2 cup butter, melted
• 1/3 cup vegetable or canola oil
• 1 3/4 cup granulated sugar
• 1 1/2 tsp vanilla extract
• 3/4 tsp salt
• 2 large eggs
• 2 large egg yolks
• 1/2 cup heavy cream
• 1 3/4 cup all-purpose flour
• 1 cup butter, at room temperature
• 1/4 cup coconut milk
• 1 tsp coconut extract
• 4 cups powdered sugar
• 3/4 cup sweetned, shredded coconut, optionally ground in a food processor for smaller pieces
• 1/2 – 3/4 cup sliced almonds or 24 whole almonds
• 24 milk chocolate or semi-sweet chocolate chips, optional

Directions

1. Heat the oven to 350 degrees. In a large heatproof mixing bowl, combine the cocoa powder and baking soda with a whisk. Slowly add the boiling water, whisking carefully until the foaming settles and the mixture is smooth, then set it aside for 5 minutes. While it cools, put the melted butter, vegetable oil, granulated sugar, vanilla and salt in another large mixing bowl. Using an electric hand mixer on low speed, beat until evenly mixed, about 30 seconds. Add the eggs and egg yolks, mixing only until each addition disappears into the batter. Mix in the lukewarm cocoa mixture, then the heavy cream. Add the flour gradually and mix just until incorporated, scraping the sides and bottom of the bowl as needed. Portion the batter into 24 paper-lined muffin cups and bake at 350 degrees until a toothpick poked into the middle comes out clean, about 18 – 20 minutes. Take the cupcakes out of the oven and leave them in the muffin tin for several minutes, then move them to a wire rack. Once they are completely cool, top them with coconut frosting. While the frosting is still soft, sprinkle coconut over each cupcake, leaving a 1/2 – 1 inch circle bare in the center. Lightly press 5 or more sliced almonds around 1 chocolate chip in the middle, or press 1 whole almond into the center of each cupcake. Store in an airtight container.
2. For the coconut frosting, add the butter and coconut milk to the bowl of an electric stand mixer fitted with the paddle attachment. Beat on medium-low speed until they come together, then turn the mixer up to medium-high and whip until the mixture looks very pale and airy, about 6 minutes. Mix in the coconut extract. Turn the mixer back to low and add the powdered sugar slowly, then raise the speed to medium-high and beat until fluffy, about 2 minutes.