The two basic items necessary to sustain life are sunshine and coconut milk.– Dustin Hoffman
There is just something about coconut; it’s like cilantro, you either love it or hate it. Well, I love it! The sweetness, the creaminess, the texture…yum!! Last year I developed a cake pop that I called Almond Joy; it had the same basic ingredients as these cupcakes (I used almonds instead of pecans) – it was very popular and very delicious. These coconut-pecan cupcakes remind me of those cake pops; every bite is reminiscent of an almond joy candy bar. The texture, the flavor, the moistness: it’s hard to say what I love the most.
I made these cupcakes as part of the monthly challenge for the Martha Stewart Cupcake Club. Since I was the person who picked the recipe, I felt some pressure to make it a good one. I believe I succeeded; they were wonderful!
Here is how I made them (recipe follows):
I ground flaked coconut and roasted pecans in a food processor
Next, I whisked together the dry ingredients and then stirred in the ground coconut and nuts.
I creamed butter, creamed coconut, and sugar until it was fluffy and then added pure coconut extract.
I added the eggs, one at a time:
The final step was to add the dry ingredients alternately with coconut milk:
Here is the luscious batter – notice all of the yummy pieces of pecan:
After baking, here they are:
While the cupcakes are cooling, toast some coconut for the topping.
The chocolate ganache glaze is very simple.
Chop chocolate and place in a heatproof bowl. Bring heavy cream and corn syrup to a simmer over medium high heat:
Pour the cream mixture over the chopped chocolate, let it melt for a few minutes and then gently stir the mixture until it is creamy:
Finishing the cupcakes: Dip tops of cupcakes in chocolate glaze and then garnish with toasted coconut:
Here is the recipe: