Tag Archives: Suitcases & Sweets

Day 333 – Chocolate Coconut Cupcakes

29 Jun

I was definitely feeling a lack of chocolate this week.  So these Chocolate Coconut Cupcakes (recipe below from Baker by Nature) were kind of a last minute addition, but I’m hoping they were a good one!

Chocolate-Cupcake     Mini-Chocolate-Cupcake

The cupcakes are extremely soft and moist. They have a sweet chocolate flavor. Almost dark, but not bitter. Just a rich chocolate.

Coconut-Cream-filling

The filling is thick and gooey. It has a sweet cream flavor with lots of coconut thrown into the mix. Simple and sweet.

Coconut-Frosting

The frosting is extremely sweet! Very sugary. With a nice, light coconut flavor.

Note: It says to mix in the flaked coconut, then pipe onto the cupcakes. It makes for some messy piping, but it works…technically.

Chocolate-Coconut-Cupcake     Mini-Chocolate-Coconut

The cupcake and filling balance the sweetness in the frosting nicely. It’s still sweet, don’t get me wrong. Quite sweet. This cupcake is very soft and smooth overall. Pretty ooey gooey too. It’s rich, but not heavy, which is hard to do in a cupcake.

Chocolate-Coconut-halved

Scoring Sheet:

  • Cupcake Taste: 4.5
  • Frosting Taste: 3.5
  • Overall Taste: 4.5
  • Appearance: 4
  • Ease of Making: 3.5
  • TOTAL: 20

Chocolate-Coconut-top

RECIPE

Chocolate Coconut Cupcakes (recipe from Baker by Nature)

Chocolate Coconut Cupcakes:

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • ½ cup cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 cup whole milk
  • 1/4 cup coconut oil
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla
  • 1/2 cup boiling water

Coconut Cream:

  • 1 cup heavy whipping cream
  • 3/4 cup plus 2 tablespoons granulated sugar
  • 1 stick butter, at room temperature
  • 1 1/2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 4 ounces sweetened shredded coconut

Coconut Buttercream:

  • 6 ounces unsalted butter, very soft
  • 1 teaspoon vanilla extract
  • 3 cups confectioners’ sugar, sifted
  • 2 tablespoons coconut milk
  • 1 (7 ounce) package sweetened flaked coconut, divided

For directions visit Baker by Nature.

*Tomorrow: Chocolate Avocado Vegan Cupcakes*

Day 317 – Ballpark Caramel Cracker Jack Cupcakes

13 Jun

Today is the opening ceremony for the College World Series.  I know.  I’ve never mentioned sports on this blog.  They’re not really my favorite. But, growing up in Omaha I went to the College World Series every year.  I loved it!  So, I couldn’t let this event pass without a special cupcake.  And, any excuse to eat some Cracker Jacks, right?  Ballpark Caramel Cracker Jack Cupcakes (recipe below from Suitcases & Sweets).

Vanilla-Cupcake     Mini-Vanilla-Cupcake

The cupcakes are pretty dense and sticky. The have a sweet flavor. The peanut candy inside really gives the whole thing a peanut butter kinda flavor, which is cool and unexpected.

Peanut-Filling

The peanut candy filling is sticky and crunchy. Not gooey, like caramel. Just a sticky candy. A little bit like honey roasted peanuts. Sweet and salty. Dangerous to have in the house…

Caramel-Frosting

The frosting is light, smooth and creamy. It sticks well, even though it looks like it may be a little on the thin side. It has a nice, sweet caramel taste. But very smooth. Not a lot of bite.

Cracker-Jack-Cupcake     Mini-Cracker-Jack-Cupcake

This is a flavor-packed cupcake. So simple and so complex at the same time. It’s salty and sweet right off the bat. Crunchy and smooth. The flavors all go really well together. Very tasty overall!

Cracker-Jack-halved2

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 4.5
  • Overall Taste: 4.5
  • Appearance: 4
  • Ease of Making: 3.5
  • TOTAL: 20

Cracker-Jack-top

RECIPE

Ballpark Caramel Cracker Jack Cupcakes (recipe from Suitcases & Sweets)

Butter Cake:
  • 8 ounces (2 sticks) unsalted butter, room temperature
  • 3 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk

Crunchy Peanut Candy Filling:

  • 12 ounces lightly salted peanuts, coarsely chopped
  • 2 tablespoons butter
  • 1 teaspoon vanilla
  • 2 1/2 tablespoons corn syrup
  • 1/2 cup dark brown sugar
  • 1 tablespoon molasses

Salted Caramel Frosting:

  • 1/4 cup sugar
  • 2 tablespoons water
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
  • 1 teaspoon kosher salt
  • 1 cup powdered sugar
  • 1 bag Cracker Jacks

For directions visit Suitcases & Sweets.

*Tomorrow: Chocolate Cherry Cupcakes*

 

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