Chocolate Cupcakes with Coconut Pecan Frosting

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Ingredients

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

In a large saucepan, whisk evaporated milk and cornstarch. Add sugar, egg yolks, and butter. Cook over medium-low heat until it becomes thick and comes to a bubble, stirring constantly, about 10 to 12 minutes.
Remove from heat and add vanilla, pecans, and coconut. Let cool completely.
While frosting is cooling, begin making chocolate cupcakes. Preheat oven to 350°F. Line two muffin tins with paper liners.
In a large mixing bowl, mix together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add milk, oil, eggs, and vanilla. Mix until well combined. Add boiling water and beat for one more minute.
Pour batter into muffin tin and bake for 15 to 18 minutes. Let cool in muffin tin for a few minutes then transfer to a wire rack to cool completely.
Prepare chocolate buttercream according to directions. Add chocolate buttercream to a piping bag and pipe around edges of cupcake. Use an ice cream scoop to place frosting in center of cupcake.
Place chocolate chips in a small bowl, heat in 20-second increments, stirring in between each, until chocolate is melted and smooth. Place melted chocolate in a small zip-top bag with corner snipped off and drizzle cupcakes with melted chocolate.

Dixie Crystals Insight

This recipe comes from Sweetalk member Tonya Burrow who won Second Place in the Favorite Cupcake category at the 2019 Louisiana State Fair.

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