Nothing could be better than a chocolate cupcake topped with marshmallow frosting, except maybe one topped with marshmallow frosting AND ganache. If you want to pin this, we suggest swirling the ganache to look like spooky spiderwebs.

Julia Dowling Rutland
Recipe by Coastal Living October 2012

Gallery

Jennifer Davick; Styling: Linda Hirst

Recipe Summary

prep:
10 mins
bake:
18 mins
cool:
30 mins
total:
58 mins
Yield:
Makes 18 cupcakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Beat butter and sugar at medium speed with an electric mixer until fluffy. Beat in eggs, 1 at a time. Beat in coconut extract.

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  • Combine flour and next 4 ingredients; add to butter mixture alternately with coconut milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition, stopping to scrape down sides of bowl as needed. Add 1 cup coconut, blending well.

  • Spoon batter into 18 muffin cups lined with muffin cup liners. Bake at 350° for 18 minutes or until toothpick inserted in center comes out with moist crumbs clinging. Remove from pan; cool completely on a wire rack.

  • Top cupcakes with Coconut-Marshmallow Buttercream Frosting. Top with remaining 2 cups coconut; drizzle with Chocolate Ganache. Garnish, if desired.

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