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Chocolate-Frosted Golden Cupcakes with Coconut
© Kana Okada

Chocolate-Frosted Golden Cupcakes with Coconut

  • ACTIVE: 35 MIN
  • SERVINGS: Makes 12 Cupcakes
  • FAST


  1. 1 cup plus 2 tablespoons all-purpose flour
  2. 2 tablespoons cornstarch
  3. 1 1/4 teaspoons baking powder
  4. 1/8 teaspoon salt
  5. 3/4 cup granulated sugar
  6. 2 large eggs, at room temperature
  7. 1 1/4 teaspoons pure vanilla extract
  8. 4 tablespoons unsalted butter, melted
  9. 1/4 cup vegetable oil
  10. 1/2 cup milk, at room temperature

Frosting and Topping

  1. 4 ounces bittersweet chocolate, finely chopped
  2. 1/2 cup heavy cream
  3. 3 tablespoons unsalted butter
  4. 1 tablespoon light corn syrup
  5. Sweetened shredded coconut, for topping
  6. Mini nonpareil candies, for topping
  5. Put the chopped chocolate in a heatproof medium bowl. In a small saucepan, heat the cream with the butter, corn syrup and salt until hot but not boiling. Immediately pour the mixture over the chocolate. Let stand for 5 minutes, then whisk until smooth. Let the frosting cool, whisking occasionally, until thick enough for dipping and glazing the cupcakes, about 30 minutes. For a frosting firm enough to spread, let stand for 1 hour.
  6. Frost the cooled cupcakes, top with the sweetened shredded coconut and mini nonpareil candies.
Make Ahead The unfrosted cupcakes can be wrapped in plastic and stored at room temperature for up to 2 days or frozen for up to 1 month. The chocolate frosting can be refrigerated in an airtight container for up to 3 days. Return to room temperature before using.