Coconut-Pecan Cupcakes with Chocolate Ganache

Name: Coconut-Pecan Cupcakes with Chocolate Ganache
Yield: makes 26
Ingredients: 1 cup firmly packed sweetened shredded coconut; 3/4 cup pecans (about 3 ounces), toasted (see page 323) and cooled; 2 cups sugar; 2 1/4 cups all-purpose flour; 1 tablespoon baking powder; 3/4 teaspoon salt; 3/4 cup (1 1/2 sticks) unsalted butter, room temperature; 1/4 cup creamed coconut (or 4 tablespoons unsalted butter, room temperature); 1 tablespoon pure coconut extract; 4 large eggs, room temperature; 1 cup plus 2 tablespoons unsweetened coconut milk (9 ounces); Chocolate Ganache Glaze (page 312); 2 cups unsweetened coconut flakes, toasted (see page 323), for garnish

January 24, 2012

The batter for these candy-bar-like cupcakes is laden with ground sweetened coconut and pecans; to further enhance their appeal, the cupcakes are dipped in a bittersweet chocolate glaze, then sprinkled with toasted coconut flakes. Creamed coconut, usually sold in jars at natural-food stores or online, differs from “cream of coconut,” which has added sugar and is typically used in cocktails. If you can’t locate creamed coconut, you can use another quarter cup of butter in its place.

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