CHOCOLATE CUPCAKES:
1-3/4 cups flour …………………………………..... 1/4 cup unsweetened cocoa powder
3/4 tsp baking soda ……………………………..... 1/2 tsp baking powder
1/2 tsp salt ……………………………………….... 2 large eggs
1-1/2 sticks (12 TB) unsalted butter, softened
3/4 cup lightly packed brown sugar ………......... 1 cup buttermilk
2 oz (2 squares) unsweetened chocolate, melted
1/2 teaspoon vanilla extract
Preheat oven 350F. Put cupcake papers into 2 pans. ~
Whisk together the flour, cocoa powder, baking soda, baking powder and salt in medium bowl.
In another medium bowl with an electric mixer on high, beat butter and sugar until light and fluffy about 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate. Reduce speed to low and add flour mixture alternately with buttermilk in batches, beginning and ending with flour mixture and beating until blended. Stir in vanilla.
Fill the cupcake liners about 2/3 full. Bake until golden and a toothpick inserted in the center comes out clean, about 17-20 minutes. ~ Allow to cool completely before frosting.
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COCONUT CREAM FILLING:
1 (8 oz) package cream cheese, softened …....... 4 cups powdered sugar
1/2 cup unsalted butter, softened …………...… 2 TB heavy cream
1/2 tsp salt ……………………………………….. 1/2 tsp coconut extract
1 tsp vanilla extract …………………………….. 1/2 cup shredded coconut
Beat cream cheese and butter in mixer bowl until light and fluffy. Gradually add powdered sugar, one cup at a time, alternating with heavy cream. Beat in salt, coconut flavoring, and vanilla extract. Continue beating until mixture is smooth and spreadable. Add additional powdered sugar if necessary to thicken the frosting, or more cream to thin. Fold in shredded coconut.
CHOCOLATE GANACHE
3/4 cup EACH semi-sweet chocolate ~ AND ~ bittersweet chocolate
1/3 cup heavy whipping cream
In saucepan bring whipping cream to boil over high heat. Pour hot whipping cream over chocolate and stir/whisk until chocolate melted. You can add more cream if your ganache is too thick to spread.