By Beth Brown, Kitchen Store Specialist
Few things pair with coconut as decadently as chocolate. When you combine this delicious duo into a cupcake, well, you’ve just about reached culinary perfection!
Coconut has been in the spotlight a lot lately, mainly because of its continuous presence in vegan, dairy-free, or sugar-free recipes. Coconut oil, coconut milk, coconut cream, coconut sugar . . . the possibilities are endless! And because coconut goes well with so many other flavors, sweet or savory, we wind up using it a lot around here.
For these cupcakes we decided to use our Chicago Metallic Commercial glazed crown muffin pan, which allows you to make 24 cupcakes (or muffins) at once! Additionally, it has a spectacular little lipped edge, which turns ordinary cupcakes into darling, puffy topped treats!
The pan has a perfect coated finish, making clean up a breeze, especially when combined with Vegalene spray. Guys, this pan was awesome! I didn’t have to worry about batches, or cupcake papers.
Because we used coconut cream for the batter, instead of coconut milk, it was thick and fudgy. I pretty much wanted to just forgo the baking, grab a spoon, and eat the stuff as pudding. As a side note, homemade cake batters are going to be thicker anyway than cake mix batter. Don’t add more liquid, just because it looks thick! In the case of these cupcakes, the fudgy batter made for moist, dense cupcakes—but not so dense that they didn’t rise perfectly. Yum!
Besides the pan and the Vegalene, a few other tools made these cupcakes a breeze to whip up. The OXO medium size cookie scoop portioned the perfect amount of batter to fill the wells of the pan 2/3. Once they were baked, we used the mini off-set spatula to get the cupcakes easily out of the pan.
For our frosting, we decided to try making coconut whipped cream. Sounds perfect, right? Well, the only issue with whipped cream frosting is its notorious wiltiness. After doing a bit of research, we discovered the secret: gelatin! This trick is easy, and gives you whipped cream that will hold its shape for hours. Simply combine a teaspoon of gelatin with 5 teaspoons of water and let it sit. After it has congealed, microwave it for five seconds until it is liquid, but not hot. Once your cream has reached the soft peaks stage, slowly add the liquefied gelatin into the cream, while mixing.
We used half canned coconut cream and half regular heavy whipping cream. But you could easily use full coconut cream with gelatin and receive the same results. Make sure to sweeten your cream with either powdered sugar or maple syrup. We added some of our favorite Mexican Vanilla for a flavor kick (and because I add this vanilla to pretty much everything. It’s that good).
These cupcakes were a hit—beautiful and delicious. Try the recipe at home. It’s perfect for a party, or just a tasty treat for your family. Or just you. We don’t judge.
Coconut Cream Cupcake Recipe:
Makes 24 Crown Cupcakes
1/2 C butter
3/4 C Sugar
1 tsp coconut extract
1 tsp Mexican Vanilla
1 1/4 C flour
1/3 C cocoa powder
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 C coconut cream
In the bowl of a KitchenAid mixer fitted with the flat beater, combine the butter and sugar and beat at medium speed until fluffy. Mix in eggs, one at a time and extracts until incorporated.
Combine flour and other dry ingredients and slowly add to butter mixture, alternating with coconut cream. Beat on low after each addition, stopping to scrape the sides of the bowl if needed.
Using a portion scoop, fill all cups of Crown Pan pre-sprayed with Vegalene Spray to 2/3 full. Bake at 350 degrees F for 18 minutes or until toothpick comes out clean. Remove from pan, cool completely on a wire rack.
Top cupcakes with stabilized coconut whipped cream and toppings of your choice including toasted coconut, chocolate sprinkles, large coconut flakes or coconut chocolate almonds.