Coconut Chocolate Chip Cupcakes
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Ruth Cousineau
Here is a variation on the basic vanilla yogurt cake to make for a school bake-sale or the next birthday party. The combination of chocolate and coconut makes these polka-dot cupcakes taste like "Mounds" bars.
- FOR CUPCAKES:
- 2 cups cake flour (sift before measuring)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick unsalted butter, softened
- 1 1/4 cups sugar
- 2 large eggs, warmed in shell in hot water 5 minutes
- 1 1/3 cups low-fat vanilla yogurt
- 1 cup sweetened flaked coconut
- 1 cup mini chocolate chips
- FOR GLAZE:
- 1 1/2 cups confectioners' sugar
- 1/4 cup heavy cream
- 1 1/2 tablespoons light corn syrup
- 1 1/2 ounces unsweetened chocolate, melted and cooled
- Make cupcakes: Preheat oven to 350°F with rack in middle. Line 18 muffin tins (1/2 cup capacity) with paper liners.
- Sift together flour, baking powder and soda, and salt. Beat butter, sugar, and eggs with an electric mix on medium speed until pale and creamy, 3 to 5 minutes.
- Add flour mixture in 3 batches on low speed alternating with yogurt just until blended, scraping down side of bowl as needed. Stir in coconut and chips. Divide batter among muffin cups and rap pans on work surface to eliminate air bubbles.
- Bake until cupcakes are golden and tests dry when a wooden pick is inserted into center, 25 minutes. Cool in pan 5 minutes, then transfer cupcakes to a rack and cool completely.
- Make glaze: Whisk together glaze ingredients until smooth, thinning with 1 tablespoon hot water, until glaze is slightly runny. Dip each cupcake into glaze, letting excess drip off, then reinvert onto rack. Allow glaze to set 30 minutes before cutting.