Cupcakes:
2 oz. unsweetened chocolate, chopped
1/4 cup cocoa powder
1 cup sugar
1/2 cup butter
1/3 cup water
1/2 cup whole milk
1 egg
1 egg yolk
1/2 tsp. vanilla
1 1/2 tsp. instant espresso
1 cup flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Coconut Frosting:
4 tablespoons butter, room temperature
8 oz. cream cheese, room temperature
2 tsp. milk
3 1/2 cups powdered sugar
1/2 tsp. vanilla
2 cups coconut
Cupcakes:
preheat oven to 350 degrees. Line a 12 cup muffin tin with paper liners.
In a bowl combine the chocolate, cocoa, espresso; set aside. In a saucepan, heat the sugar, butter and water until sugar is dissolved and butter is melted. Pour hot mixture over the chocolate and cocoa mixture. Stir until well combined. Whisk in the egg, egg yolk, vanilla and milk into the chocolate mixture. Dump the flour, baking powder, baking soda and salt int the chocolate mixture and whisk until combined. Set bowl aside and allow mixture to rest 1 hour. Scoop the batter evenly into the lined muffin tin and bake about 30 minutes or until the cake bounces back when lightly touched. Remove from oven and let cool completely in the muffin tin.
Frosting:
Combine all the ingredients except the coconut and beat until light and fluffy. Frost the tops of the cooled cupcakes and roll the frosted tops into the coconut.
maggiesonebuttkitchen 