Coconut Cupcakes with Chocolate-Sriracha Ganache
These coconut cupcakes with chocolate-sriracha ganache are deliciously sweet with a hint of warmth. Be adventurous and try these coconut cupcakes!
Ingredients
cupcakes
- 1 stick butter (room temperature)
- 1 cup sugar
- 2 eggs (room temperature)
- 1 1/4 Cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 1/4 Teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup coconut milk
- 1 cup sweetened coconut flakes (plus additional for garnish)
ganache
- 3/4 cups heavy cream
- 1/2 cup bittersweet chocolate (such as Ghirardelli’s 60% cacao bittersweet chocolate)
ganache
(Optional)
Directions
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Cupcakes
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Step 1
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| Preheat the oven to 350 °F. Line a 12-cup muffin tin with baking cups. |
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Step 2
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| In a large bowl, cream the butter and sugar using an electric beater over medium-high speed, for 3 to 4 minutes. Beat in the eggs, 1 at a time, until fully incorporated. Mix in the coconut milk. |
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Step 3
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| In a separate bowl, mix the flour, baking soda, baking powder, and salt. |
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Step 4
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| Slowly beat in the flour mixture into the wet mixture. Fold in the shredded coconut flakes. |
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Step 5
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| Spoon batter into cupcake tins. |
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Step 6
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| Bake cupcakes, rotating the pans halfway through, 20-24 minutes or until a toothpick inserted in the center comes out clean. Transfer the cupcakes to a wire rack. Allow cupcakes to cool to room temperature. |
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Ganache
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Step 7
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| While the cupcakes are cooling, make the ganache: bring the cream to a boil, remove from heat and add the chocolate. Let the chocolate sit in the cream for 2 minutes, then whisk until smooth. Add the Sriracha, if using. Let the ganache cool to room temperature. |
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Step 8
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| Dip the tops of the cupcakes into the ganache; if you want to, you can remove the cupcake wrappers before doing this. Turn the cupcakes right side up, sprinkle with coconut flakes if desired, and let the ganache cool for at least 5 minutes. Serve! |
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