Sweet Treats & a Recipe for Chocolate Cupcakes with Vanilla Bean and Toasted Coconut Buttercream

Everyone needs a little sweetness in their life. Whether it’s in the form of good company, a drink on a patio in the sunshine, or, quite literally, a sweet treat; there’s something about these little things — these little gestures that brighten up our lives.

I love all forms of sweetness, but most often it comes to me in the act of baking {and is followed up with the act of giving}. Sifting the flour, cracking the eggs, breathing in the unforgettable scent of vanilla — it’s a delightful experience that always brings me joy. The giving part, however, isn’t completely selfless. I mean, if I baked up some treats every time I had an urge to, and then followed it up with eating said treats… well, my less than petite figure would suffer, and the term figure would be quickly replaced with the equally elegant term, blob.

Plus, it’s nice to give people sweet things {so it is a little selfless, after all}.

So at seven o’clock the other morning, I spread out several cookbooks on my living room floor, put on my apron, and my baking gears began to turn.

I settled on my favourite chocolate cake recipe {it makes 24 perfect mini-cupcakes or 12 regular sized ones}, topped them with a Vanilla Bean & Toasted Coconut Buttercream, and then distributed them accordingly {C’s office and a few friends were the recipients of the day}. Don’t worry. I’m an avid quality tester.

Where do you find sweetness in your life?

Chocolate Cupcakes with Vanilla Bean & Toasted Coconut Buttercream
Makes 24 mini cupcakes or 12 regular cupcakes

CUPCAKES
Ingredients:
¾ cup all-purpose white flour
A scant ¾ cup granulated sugar
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon sea salt
1 teaspoon white vinegar
½ cup skim milk
1 teaspoon instant espresso powder
¼ cup hot water (hot from the tap, not boiling)
2 tablespoons oil
1 teaspoon pure vanilla extract
1 large egg, at room temperature

Instructions:
1. Preheat oven to 350 degrees Fahrenheit and grease a 24-cup mini or 12-cup regular muffin tin.

2. In a large bowl, sift the first six ingredients (flour through sea salt) together.

3. In a small bowl, mix vinegar and milk, set aside.

4. In a medium bowl, whisk hot water, espresso powder, oil, and vanilla together. Whisk in egg and then add the milk and vinegar mixture; continue to mix until evenly combined.

5. Add liquid ingredients to dry ingredients and beat with an electric mixer set on low for one minute. Turn off mixer and scrape down sides of bowl, then turn mixer to medium and continue to beat for another few minutes, until the batter is smooth and no lumps remain.

6. Pour batter evenly into mini or regular muffin tin, so each cup is about ¾ full.

7. Place in oven and cook for approximately 13–15 minutes (for mini) or 18–20 minutes (for regular), or until tops spring back up when you push on them gently with your finger. Let cool in tin on a wire rack until they cool to room temperature. Remove from time and keep in an airtight container until ready to ice, up to 48 hours.

BUTTERCREAM
Ingredients:
1 cup unsalted butter, at room temperature
Scrapings from 1 vanilla bean
½ teaspoon meringue powder
3–4 cups icing sugar
½ teaspoon pure coconut essence
1/3 cup unsweetened, shredded coconut

Instructions:
1. Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment.

2. In a large bowl fit to an electric mixer, beat butter and vanilla on high speed until butter is light and creamy, about 1 minute. Add meringue powder and 1 cup icing sugar, and beat on low speed until the sugar is incorporated and then increase speed to high and beat for 30 seconds. Repeat with remaining sugar, adding 1 cup at a time, until the desired consistency is reached. Add the coconut essence and beat on high for 2 minutes. Transfer to a piping bag fit with the tip of your choice and ice cupcakes.

3. Sprinkle the coconut on the parchment-lined baking sheet and bake in the preheated oven for 4–5 minutes (until coconut is golden and fragrant). Let cool for a few minutes, and then sprinkle over iced cupcakes. Serve immediately or store in an airtight container for up to 2 days.