↞ recipe box start page
Category: Cupcakes
Prep Time: Cook Time: Total Time:
For the cake:
1/2 cup butter, at room temperature
1/2 cup sugar
1/2 cup packed light brown sugar
3 eggs, separated
1 1/2 ounces unsweetened chocolate, melted and cooled
1 2/3 cup all-purpose flour
3 tablespoons Dutch-processed cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup buttermilk
1 teaspoon vanilla
1/2 cup shredded sweetened coconut
1/3 cup finely chopped pecans
2 tablespoons crushed cocoa nibs
For the frosting:
1 cup shredded sweetened coconut
1/2 cup finely chopped pecans
1 cup (about 6 ounces) semi-sweet chocolate, chopped (I used chips)
1/4 cup butter
1/2 cup sour cream
1 teaspoon vanilla
3 cups powdered sugar
Heat the oven to 350 F and line two 12-cup cupcake pans with paper liners.
In a medium bowl cream together the butter, sugar, and brown sugar until smooth but not fluffy. Add the egg yolks and mix well, then add the melted chocolate and mix until well incorporated.
In a separate bowl sift together the flour, cocoa powder, baking soda, and baking powder. Once sifted whisk in the salt. Alternately add the flour mixture and buttermilk into the butter, in three additions, beginning and ending with the flour. Stir in the vanilla, coconut, pecans, and cocoa nibs.
In a clean bowl whip the egg whites until they form stiff peaks. Fold the egg whites into the batter in two additions making sure no streaks of white remain in the batter. Divide the batter evenly between the cupcake liners and bake for 12 to 15 minutes, or until the cupcakes spring back when gently pressed in the center. Cool for 5 minutes in the pan then turn out onto a wire rack to cool completely. Leave the oven on.
While the cupcakes cool prepare the frosting.
Spread the coconut and pecans on a parchment lined baking sheet and bake for 8 to 10 minutes, stirring after 5 minutes, until the coconut and nuts are toasted. Remove from the oven and cool to room temperature.
In a microwave safe bowl combine the chocolate and butter. Microwave for 30 seconds then stir the mixture. If the mixture is not completely melted return to the microwave for 15 seconds bursts, stirring after each, until smooth. Allow to cool for five minutes.
Add the sour cream and vanilla and whisk to combine, then add 2 cups of the powdered sugar and whisk until smooth. Add the remaining powdered sugar a tablespoon at a time until the mixture is thick but not too stiff. The frosting will stiffen further as it sits. Reserve 1/3 cup of the toasted coconut and pecans for garnish. Stir the remaining coconut and pecans into the frosting.
Pipe or spread the frosting on the cupcakes as desired. Sprinkle the tops with the reserved coconut and pecans. Yield 2 dozen
view more member recipes
CHOCOLATE ITALIAN WEDDING CUPCAKES WITH CHOCOLATE SOUR CREAM FROSTING
view my recipes
print
save
Category: Cupcakes
Prep Time: Cook Time: Total Time:
For the cake:
1/2 cup butter, at room temperature
1/2 cup sugar
1/2 cup packed light brown sugar
3 eggs, separated
1 1/2 ounces unsweetened chocolate, melted and cooled
1 2/3 cup all-purpose flour
3 tablespoons Dutch-processed cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup buttermilk
1 teaspoon vanilla
1/2 cup shredded sweetened coconut
1/3 cup finely chopped pecans
2 tablespoons crushed cocoa nibs
For the frosting:
1 cup shredded sweetened coconut
1/2 cup finely chopped pecans
1 cup (about 6 ounces) semi-sweet chocolate, chopped (I used chips)
1/4 cup butter
1/2 cup sour cream
1 teaspoon vanilla
3 cups powdered sugar
Heat the oven to 350 F and line two 12-cup cupcake pans with paper liners.
In a medium bowl cream together the butter, sugar, and brown sugar until smooth but not fluffy. Add the egg yolks and mix well, then add the melted chocolate and mix until well incorporated.
In a separate bowl sift together the flour, cocoa powder, baking soda, and baking powder. Once sifted whisk in the salt. Alternately add the flour mixture and buttermilk into the butter, in three additions, beginning and ending with the flour. Stir in the vanilla, coconut, pecans, and cocoa nibs.
In a clean bowl whip the egg whites until they form stiff peaks. Fold the egg whites into the batter in two additions making sure no streaks of white remain in the batter. Divide the batter evenly between the cupcake liners and bake for 12 to 15 minutes, or until the cupcakes spring back when gently pressed in the center. Cool for 5 minutes in the pan then turn out onto a wire rack to cool completely. Leave the oven on.
While the cupcakes cool prepare the frosting.
Spread the coconut and pecans on a parchment lined baking sheet and bake for 8 to 10 minutes, stirring after 5 minutes, until the coconut and nuts are toasted. Remove from the oven and cool to room temperature.
In a microwave safe bowl combine the chocolate and butter. Microwave for 30 seconds then stir the mixture. If the mixture is not completely melted return to the microwave for 15 seconds bursts, stirring after each, until smooth. Allow to cool for five minutes.
Add the sour cream and vanilla and whisk to combine, then add 2 cups of the powdered sugar and whisk until smooth. Add the remaining powdered sugar a tablespoon at a time until the mixture is thick but not too stiff. The frosting will stiffen further as it sits. Reserve 1/3 cup of the toasted coconut and pecans for garnish. Stir the remaining coconut and pecans into the frosting.
Pipe or spread the frosting on the cupcakes as desired. Sprinkle the tops with the reserved coconut and pecans. Yield 2 dozen
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Chocolate Cupcakes With Chocolate Cream Cheese Frosting!
by kathiecooks
2 cups sugar 1 3/4 cup all purpose flour 3/4 cup cocoa powder 1 1/2 tsp baking powder 1 1/2 tsp baking soda 1 tsp salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 tsp vanilla extract OR almond
by kathiecooks
2 cups sugar 1 3/4 cup all purpose flour 3/4 cup cocoa powder 1 1/2 tsp baking powder 1 1/2 tsp baking soda 1 tsp salt 2 eggs 1 cup milk 1/2 cup vegetable oil 2 tsp vanilla extract OR almond
Chocolate Italian Cake With Chocolate Cream Cheese Frosting
by sgre52160
5 large eggs, separated 1/2 cup butter, softened 1/2 cup shortening 2 cups sugar 2 1/4 cups all-purpose flour 1/4 cup unsweetened cocoa 1 teaspoon baking soda 1 cup buttermilk 1 cup sweetened
by sgre52160
5 large eggs, separated 1/2 cup butter, softened 1/2 cup shortening 2 cups sugar 2 1/4 cups all-purpose flour 1/4 cup unsweetened cocoa 1 teaspoon baking soda 1 cup buttermilk 1 cup sweetened
Chocolate Cupcakes With Coffee Cream Filling And Frosting
by sgre52160
2-1/4 cups all-purpose flour 2 cups sugar 3/4 cup unsweetened cocoa powder 1-1/2 tsp. baking soda 1 tsp. baking powder 1/2 tsp. salt 1 cup each vegetable oil, strong brewed coffee, cooled 3 lar
by sgre52160
2-1/4 cups all-purpose flour 2 cups sugar 3/4 cup unsweetened cocoa powder 1-1/2 tsp. baking soda 1 tsp. baking powder 1/2 tsp. salt 1 cup each vegetable oil, strong brewed coffee, cooled 3 lar
Banana Nut Cupcakes With Chocolate Cream Cheese Frosting
by sgre52160
Cupcakes 1 large egg, beaten 1/3 cup vegetable oil 3/4 cup milk 2 (7.6 oz.) packages banana nut muffin mix Frosting 1 (3 oz.) package cream cheese, softened 3 tablespoons butter, sof
by sgre52160
Cupcakes 1 large egg, beaten 1/3 cup vegetable oil 3/4 cup milk 2 (7.6 oz.) packages banana nut muffin mix Frosting 1 (3 oz.) package cream cheese, softened 3 tablespoons butter, sof
Chocolate Spice Cupcakes With Citrus Spiced Rum Cream Cheese Frosting
by sgre52160
1 1/2 cups flour 1 tsp baking powder 1/2 tsp fine sea salt 1 tbsp unsweetened cocoa powder 1 tbsp ground cinnamon 2 tsp ground ginger 1/2 tsp ground nutmeg 1/4 tsp ground allspice 1 cup sugar
by sgre52160
1 1/2 cups flour 1 tsp baking powder 1/2 tsp fine sea salt 1 tbsp unsweetened cocoa powder 1 tbsp ground cinnamon 2 tsp ground ginger 1/2 tsp ground nutmeg 1/4 tsp ground allspice 1 cup sugar
view more member recipes
related CDKitchen recipes
White Chocolate Cheesecake Cupcakes
Chocolate Cupcakes With Chocolate Cream Cheese Frosting
Dark Chocolate Red Beet Cupcakes
Low-Carb Chocolate Cupcakes with Creamy Frosting
Pina Colada Cupcakes From Scratch
Adaptable Buttercream Frosting
Black Rats
Creamy Blender Chocolate Frosting
Killer Chocolate Frosting
Witch Hat Cookies