Makes 12 cupcakes.
Cupcakes
Ingredients:
12 Tablespoons Unsalted Butter, at room temperature
2/3 Cup Granulated Sugar
2/3 Cup Light Brown Sugar
2 Extra-large Eggs, at room temperature
2 Teaspoons Pure Vanilla Extract
1 Cup Buttermilk, shaken, at room temperature
½ Cup Sour Cream, at room temperature
2 Tablespoons Brewed Coffee
1-3/4 Cups All-Purpose Flour
1 Cup Good Cocoa Powder
1-1/2 Teaspoons Baking Soda
½ Teaspoon Kosher Salt
Directions:
Preheat the oven to 350 degrees.
Line cupcake pans with 12 paper liners.
In a large bowl, cream the butter, granulated sugar, and brown sugar on high speed for 5 minutes, until light and fluffy.
Scrape down the bowl, lower the speed to medium, and add the eggs one at a time.
Then add vanilla and mix well.
In a separate smaller bowl, whisk together the buttermilk, sour cream, and coffee.
In a third bowl, sift together the flour, cocoa powder, baking soda, and salt.
With the mixer on low, add the buttermilk and flour mixtures alternately in thirds to the creamed butter, beginning with the buttermilk and ending with the flour. Don’t overmix! Fold the batter a few times with a rubber spatula to be sure it’s mixed.
Scoop the batter into the cupcake liners, until each liner is about two-thirds full.
Bake in the center of the oven for 20 to 25 minutes, until a toothpick comes out clean.
Remove cupcakes, in liners, and cool on a wire rack
Frosting Ingredients:
1 1/2 Cups Pecans, toasted
1 Cup Whole Milk
3 Large Egg Yolks, at room temperature
3/4 Cup Packed Light Brown Sugar
4 Tablespoons Unsalted Butter
1/4 Cup Corn Syrup
1 Teaspoon Vanilla Extract
1/4 Teaspoon Fine Salt
1 1/2 Cups Sweetened Shredded Coconut
Directions:
While the cupcakes cool, make the frosting by cooking milk, egg yolks, brown sugar, butter, corn syrup, vanilla, and salt on medium heat, stirring constantly, until thickened.
Stir in coconut and pecans.
When the cupcakes are completely cool, spread a generous portion of the frosting over the top of each.
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