Curried Chocolate Cupcakes with Toasted Coconut
~ Pairs Perfectly with Cupcake Vineyards Merlot ~
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| 1 tablespoon curry powder 2 cup stirred coconut milk 3 ounces unsweetened chocolate, coarsely cut up 1 ¼ cup all purpose flour ½ teaspoon baking powder ½ teaspoon baking soda 1 teaspoon ground cinnamon ½ teaspoon salt |
1 stick (½ cup) unsalted butter, softened ¾ cup granulated sugar 2 large eggs ½ teaspoon vanilla extract 4 ounces coarsely chopped semi sweet chocolate 4 tablespoons (¼ cup) cold unsalted butter. Nasturtium blossoms, optional garnish Toasted Coconut, optional garnish |
1. Preheat the oven to 350°F. Line cupcake pans with paper liners, if using.
2. Heat the curry powder in a small saucepan over low heat about 30 seconds or until warmed. Add the coconut milk and heat over medium low heat, stirring, until boiling. Remove from heat stir in the chocolate until melted. Set aside to cool.
3. Sift the flour, baking powder, baking soda, cinnamon, and salt into a small bowl. In the large bowl of an electric mixer beat the butter and sugar until mixture is light and fluffy. Beat in the eggs, one at a time, beating well after each addition; add the vanilla. Gently stir in the chocolate mixture until blended.
4. Use a rubber spatula to fold in the flour mixture in two additions stirring well after each addition.
5. Fill each cup ¾ full of batter. Bake mini cupcakes 18 to 20 minutes and standard cupcakes 25 to 30 minutes, or until a pick inserted in the center comes out clean. Cool on wire racks.
6. Spread or pipe icing through a pastry bag fitted with a fluted tip on cooled cupcakes. Garnish each with nasturtium blossom, if available, and/or a sprinkling of toasted shredded coconut.
Curried Chocolate Icing:
Heat the curry powder in a small saucepan over low heat about 30 seconds or until warmed. Add 1 cup coconut milk and ½ teaspoon ground cinnamon and heat over medium low heat, stirring, until simmering. Off the heat stir in the 4 ounces coarsely chopped semi sweet chocolate and 4 tablespoons (¼ cup) cold unsalted butter. Stir until chocolate and butter are melted and mixture is smooth. Chill the icing (it thickens when refrigerated) until of spreading consistency, stirring often.
Makes 12 to 14 standard cupcakes and 48 mini cupcakes
