Ingredients
1 1/2 c. semisweet chocolate chips
1 c. unsalted butter
5 large eggs
1 c. granulated sugar
2 tbsp. cocoa powder
1 c. heavy cream
1/4 c. coconut milk
2 tbsp. powdered suger
pinch of salt
3/4 c. sweetened shredded coconut
12 cocoa-dusted or toasted almonds
Melted chocolate, for drizzling
Preparation
Step 1Preheat oven to 375° and line a 12-cup muffin tin with paper liners. In a small saucepan, melt chocolate and butter over low heat until smooth. Set aside to cool for 10 minutes, then whisk in eggs, sugar, and cocoa powder.Step 2Divide mixture among the liners (fill about 1⁄4" from the top). Bake until a wooden toothpick inserted in the center comes out clean, 25 to 28 minutes. Let cool completely (don’t worry when they sink).Step 3Make the frosting: In a large bowl using a hand mixer, beat heavy cream, coconut milk, sugar, and salt, gradually increasing speed until medium peaks form, 2 to 4 minutes.Step 4Spoon frosting on top of cupcakes (scant 1⁄4 cup each), then sprinkle with coconut and top with an almond.Step 5Drizzle with melted chocolate and serve.
