3/4 cups unsalted butter , equivalent to one and a half bars at room temperature
2 cups flour
1 teaspoon baking powder
3/4 teaspoons salt
1 1/3 cups sugar
3 eggs , at room temperature
1 1/2 teaspoons vanilla essence
1 cup cow's milk , to make the buttermilk
140 grams semisweet chocolate, melted
3 egg yolks
1 can evaporated milk
1 1/4 cups brown sugar
1 1/2 sticks unsalted butter , cut into pieces at room temperature
1 teaspoon liquid vanilla
1/4 teaspoons salt
200 grams grated sweet coconuts
1 1/2 cups nut , toasted, chopped
Preparation
1h
0 mins
Medium
Preheat the oven to 350 F or 180 degrees.
Grease a cupcake pan and flour it.
Mix the flour, baking powder, and salt.
With an electric mixer on medium speed, cream the butter and add the sugar until pale and fluffy.
Add the eggs one at a time to the mixer, beating well and making sure to scrape down what sticks to the sides. Add the vanilla extract.
Add the flour mixture in three parts, alternating with the milk with lemon drops. (A little flour, then a little milk, and so on).
Add the melted chocolate to the mixture. (You can melt the chocolate in the microwave, opening it every 30 seconds to stir, making sure it doesn’t burn).
Divide the mixture among the cupcake molds and fill each 3/4 full.
Bake for 20 minutes or until the cupcakes are cooked (you can insert a toothpick to ensure it comes out clean, this indicates they are ready).
Meanwhile, prepare the frosting. In a saucepan, heat the egg yolks, evaporated milk, brown sugar, and butter over medium heat. Stir constantly until it thickens, about 10 minutes.
Add the vanilla, salt, coconut, and nuts to the cream. Stir completely and spread on top of the cupcakes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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