Chocolate Coconut Cupcakes

Cook’s Notes: A friend of mine loves German Chocolate Cake, and he recently had a birthday. The cupcakes are rich and decadent: they call for 2 sticks of butter, melted chocolate, and sour cream. After looking at the ingredient list, I couldn’t bring myself to make the traditional coconut-pecan frosting for the cupcakes.

Here are the treats I made for his party:

  • Make 24 “Dark Chocolate Cupcakes” from The America’s Test Kitchen Family Cookbook
  • Chocolate glaze: Cook 1/4 cup milk, 1/4 cup granulated sugar, and 2 Tablespoons butter in a saucepan over medium heat for 3 to 4 minutes until the mixture boils. Turn off heat, and stir in 1 cup chocolate chips. Continue to stir until chips have completely melted and glaze is smooth. Spoon chocolate glaze over cupcake tops in a circle. (From the book Cupcakes: From the Cake Mix Doctor)
  • Sprinkle sweetened flaked coconut on the top of each cupcake; gently press down so coconut sticks to the glaze.

Tip: 12 cupcakes fit into a 9 x 12-inch pan for transport: