I recently heard that Top Chef will be filming their next season in Boston this summer! So, to all the producers out there – I wanted to officially let you know that I’m up for sampling food at any challenge…haha. Seriously though, I love the show and can’t wait to watch!
I read this exciting news on twitter. I usually consider myself a little ahead of the foodie curve due to twitter and all the food blogs I follow. Apolinaras surprised me a couple months ago though when he requested I pick up some coconut oil from Trader Joe’s. I had been meaning to try baking with coconut oil for a few years now, but he somehow beat me to it!
I used some his coconut oil for these cupcakes that I whipped up for Easter. They are delightfully packed with coconut and not overly sweet. The Nutella frosting was also inspired by Apolinaras, since he goes crazy when I combine coconut and Nutella. Nutella is pretty much always an excellent choice though, right?
Coconut Cupcakes with Nutella Cream Cheese Frosting
1 1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup coconut oil, at room temperature
3/4 cups granulated sugar
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
3/4 cup buttermilk
1 cup shredded sweetened coconut
Nutella Cream Cheese Frosting:
8 ounces cream cheese, at room temperature
1/2 cup Nutella
1 teaspoon vanilla extract
3 cups powdered sugar
To make the coconut cupcakes, heat the oven to 350˚F. Fill 12 cups of a 12-cup muffin pan with cupcake liners. Mix together flour, baking soda, and salt and sift the mixture into a large bowl. Beat coconut oil and sugar with a mixer in a large bowl until creamed. Add in eggs and vanilla extract and mix until smooth. Slowly mix in half the flour mixture, followed by half the buttermilk, until smooth. Repeat with remaining flour and buttermilk. Stir in the coconut. Evenly distribute cake batter into the 12 prepared cupcake liners, filling each about 3/4 full, and bake at 350˚F for 20 to 24 minutes or until a toothpick inserted into the center of each cupcake comes out clean. Let cool 5 minutes in the pan, then remove cupcakes and place on a wire rack to cool completely, about 30 minutes.
To make the frosting, add the cream cheese, Nutella, and vanilla extract to a large bowl and beat with a mixer until smooth. Slowly mix in the powdered sugar, scraping down sides of the bowl, as needed, until the frosting is smooth. To assemble the cupcakes, place frosting in a decorating bag with a 1M decorating tip and frost the cooled cupcakes. Makes 12 cupcakes.
Nutrition: 389 calories, 22.6g fat, 1.4g fiber, 5.7g protein per serving
Cost: $0.83 per cupcake