Ingredients:

  • 1 ½ cups All-Purpose Flour (180 g), sifted
  • 1 cup Granulated Sugar (200 g)
  • ¾ cup Unsweetened Cocoa Powder (75 g), Dutch-processed recommended
  • 1 teaspoon Baking Soda (5 g)
  • ½ teaspoon Baking Powder (2.5 g)
  • ½ teaspoon Salt (3 g)
  • 2 Large Eggs, room temperature
  • ½ cup Milk (120 ml), room temperature
  • ¼ cup Vegetable Oil (60 ml)
  • 1 teaspoon Vanilla Extract (5 ml)
  • ½ cup Boiling Water or Hot Coffee (120 ml)
  • ½ cup (1 stick) Unsalted Butter (115 g), very soft, room temperature
  • 4 oz Cream Cheese (115 g), cold and cubed
  • 3 cups Confectioners' Sugar (360 g), sifted
  • ½ teaspoon Vanilla Extract (2.5 ml)
  • ½ teaspoon Coconut Extract (2.5 ml), optional
  • 1 cup Sweetened Shredded Coconut (80 g), divided
  • ¼ cup Flaked Almonds (25 g)

Instructions:

  1. Prep the Components: Preheat oven to 175°C (350°F). Line the muffin tin with paper cases. Lightly toast the flaked almonds and the shredded coconut separately in a dry frying pan until fragrant and lightly golden (about 3-5 minutes). Set aside to cool completely, reserving ¼ cup of the coconut for garnish.
  2. Combine Dry Ingredients: In a large bowl, whisk together the sifted flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Combine Wet Ingredients (Excluding Hot Liquid): In a separate bowl, lightly whisk together the eggs, milk, vegetable oil, and vanilla extract.
  4. Make the Batter: Add the wet ingredients into the dry mixture and mix on low speed until just combined. Do not overmix.
  5. Bloom the Cocoa: Gently pour the boiling water or hot coffee into the batter while mixing on very low speed until incorporated. The batter will be thin; this is correct.
  6. Portion and Bake: Fill the cupcake cases about two-thirds full. Bake for 18–20 minutes, or until a skewer inserted into the center comes out clean.
  7. Cool Completely: Remove the cupcakes from the tin immediately and place them on a wire rack to cool fully. The cupcakes must be fully cool before frosting.
  8. Cream the Fats: Beat the room-temperature butter in the electric mixer on medium speed until smooth and pale (about 3 minutes).
  9. Add Cream Cheese: Add the cold cream cheese cubes, one at a time, beating until fully incorporated and lump-free. Do not overbeat.
  10. Add Sugar and Flavouring: Gradually add the sifted confectioners' sugar, beating on low speed until combined, then increase to medium-high speed until light and fluffy. Mix in the vanilla and coconut extracts.
  11. Fold in Coconut: Gently fold ¾ cup of the cooled, toasted shredded coconut into the frosting using a spatula. If the frosting seems too soft, chill it for 15 minutes.
  12. Assembly and Garnish: Swirl a generous dollop of frosting onto each cooled cupcake. Sprinkle the remaining toasted flaked almonds and reserved toasted coconut over the top of the frosting before serving.