Name: Coconut-Chocolate Chip Cupcakes
Yield: Makes 20
Ingredients: 1 cup whole wheat pastry flour; 1 cup unbleached all purpose flour; 1/2 cup coconut milk powder (sifted, then measured); 1 teaspoon baking powder; 1/2 teaspoon salt; 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature; 1 3-ounce package cream cheese, room temperature; 1 1/2 cups sugar; 1/2 teaspoon vanilla extract; 4 drops coconut flavoring or 3/4 teaspoon coconut extract; 5 large eggs; 2 tablespoons whole milk; 1 3/4 cups bittersweet chocolate chips (10 to 11 ounces); 1/2 cup (1 stick) unsalted butter, room temperature; 1/2 cup coconut milk powder (sifted, then measured); 1/4 teaspoon salt; 1/2 teaspoon vanilla extract; 3 drops coconut flavoring or 1/2 teaspoon coconut extract; 4 to 5 cups powdered sugar (16 to 20 ounces); 4 tablespoons (or more) whole milk; Flaked sweetened coconut (optional)

Image may contain Food Confectionery Sweets and Plant

Photo by Con Poulos

INGREDIENT TIP:

Coconut milk powder is simply evaporated unsweetened coconut milk. In these cupcakes, it adds subtle flavor and luscious texture. Look for it at specialty foods stores, Asian markets, and online at kingarthurflour.com and amazon.com.

Recipe notes

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