Coconut Cupcakes with Milk Chocolate Ganache
March 10, 2015
Cupcakes have a definite place in the food landscape, as they are nicely portioned, and bite size (sort of). One cupcake seems to calm the craving monster, but I’ve never been a cupcake baker (that’s why I go to the cupcake shop across from the pub). When this recipe came up, I had to buy supplies and set my mind correctly.
I made this dessert for overnight guests—friends who we hadn’t seen in many many years. As luck would have it, the weather was terrible, so they cancelled. With a complete dinner for five and no one to serve it to, Rick and I invited our friends from Brazil. These are the nicest people who make the nicest family, but they aren’t big fans of sweet things. So when they asked if they could take the rest of the Coconut Cupcakes home, I considered it the ultimate compliment. The truth is, I could hardly blame them. These cupcakes were so soft and full of coconut flavour, and with the chocolate ganache that stayed soft when cool, it was no surprise that they (meaning the cupcakes) converted people least interested in sweets.
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Ingredients
Instructions
CUPCAKE BATTER
- Kind of a routine now mixing up cake batter. I always like cake that uses egg whites only and milk. It makes the most tender cake.
- My cupcakes didn’t crack from rising too much. They domed nicely.
MILK CHOCOLATE GANACHE
- Sometimes chocolate ganache, when it cools, it becomes too hard, but this ganache remained soft and didn’t tear the cake.
- I don’t make ganache in the food processor. I make it on the stove and remind myself not to overheat the cream or the chocolate.
ASSEMBLING THE COCONUT CUPCAKES
- Coconut Cupcakes with Milk Chocolate Ganache The Finer Cookie
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