Last weekend I made Mocha Coconut Cupcakes for a BBQ

Everyone loved them and kept eating them, some had 2 or 3

Here is how I made my cupcakes

1 3/4 cups all-purpose flour

2 cups sugar

3/4 cups cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

1 cup buttermilk, shaken

1/2 cup vegetable oil

2 eggs, at room temperature

1 teaspoon pure vanilla extract

1 teaspoon coconut extract

1 cup freshly brewed hot coffee + extra for tops

Coconut Frosting

2 sticks of butter, softened (1 cup)

3 2/3 cups powdered sugar + more if needed

1 tablespoon vanilla extract

2 teaspoon of coconut extract

1-2 tablespoons milk

1/2 cup shredded, sweetened coconut

For the tops

1/2 cup shredded coconut, toasted

4oz Chocolate ganache

To Make

Make the day before you need them

1. Line muffin tin with paper liners

2. Heat oven to 350° F

3. In a large mixing bowl, stir together all the dry ingredients

4. Add the eggs, milk, oil, vanilla, coconut extract to the dry ingredients

one at a time with a little mix between

5. After all of step 4 is in the bowl beat on medium for one minute

6. Stir in the hot coffee ( batter will be thin)

7. Fill liners 2/3 full

8. Bake for about 22 to 24 minutes

9. Cool on rack completely

Day of event

Poke each cupcake with a tooth pick 5 to 6 times, be careful not to go through the paper

With the extra coffee and a turkey baster

Drop small amounts of coffee on each cupcake, they should soak up the coffee

Then make the frosting

1. Cream the butter

2. Add the powered sugar

3. Add the vanilla and coconut extracts and milk (If thick)

4. Add the coconut

5. Cream until fluffy

To Put It All Together

Put frosting in to a piping bag

Pipe onto the cupcake

Then top with toasted coconut and ganache