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Coconut Joe CupcakeCoconut Joe Cupcake

Coconut Joe Cupcake


By: Karen S. - Quitman, AR - 2017 Recipe Contest Submission

"Who doesn't love cupcakes! Right? These cupcakes are light and moist with just a hint of coffee taste and toasted coconut; just a wonderful pairing of flavors."

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.
Ingredients:

Featured ingredient: Coconut Cupcakes Coffee 10 oz. Ground

Cake Batter:

  • 2 1/3 cups all purpose flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 2 tablespoon finely ground Door County Coconut Cupcake Coffee
  • 1/2 cup coconut oil-melted
  • 1 large egg
  • 2 large egg whites
  • 1 cup coconut milk
  • 1 teaspoon vanilla
  • 1/4 cup sour cream
White Chocolate Ganache:
  • 1/2 cup heavy cream
  • 12 oz. good quality white chocolate, chopped
  • 4 tablespoons butter
Buttercream Frosting:
  • 2 sticks unsalted butter at room temperature
  • 1 cup shortening
  • 2 pounds confectioners sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1/2 teaspoon coconut extract
  • 1/4 cup coconut milk
  • 3/4 cup toasted coconut for garnish

Instructions:

Cake:

  1. Preheat oven to 350°F
  2. In a medium mixing bowl sift together flour, baking powder, salt, sugar and coffee.
  3. Add melted coconut oil, eggs, coconut milk, vanilla and sour cream. Beat on low speed for 1 minute, then medium high for 2 minutes.
  4. Place cupcake liners in regular size muffin tins (makes 18). Using an ice cream scoop fill each tin with a level scoop of batter.
  5. Bake at 350°F for 24 minutes or until toothpick inserted in center comes out clean
  6. Remove from pan and cool completely on cooling rack.
White Chocolate Ganache:
  1. While cupcakes are baking make your ganache by heating the cream in a heavy saucepan just until it simmmers, remove from heat and add the chocolate and butter, let stand for 1 minutes then whisk it together until fully incorporated.
  2. Refrigerate just until it begins to firm up slightly. Place a large round piping tip on a piping bag, fill with ganache, insert tip into each cupcake and squeeze ganache into it until cupcake begins to "bulge".
Buttercream Frosting:
  1. Cream the softened butter and shortening in a stand mixing bowl using a paddle attachment, beat on medium high for 3 minutes.
  2. Gradually add the sugar, occasionally scraping down the sides of the bowl.
  3. Add the salt, vanilla, coconut extract and coconut milk beating on medium high speed until fluffy.
  4. Frost each cupcake using a knife or a piping bag with large tip.
  5. Garnish with toasted coconut if desired.