I happen to think that I am incredibly spoiled when it comes to chocolate cake recipes...because I use my Great Aunt Libby's recipe. Or my version of it anyway. But it's pretty darn close. It is moist and light (so light) and so good that you won't be able to keep your hands off of these cupcakes. Coconut or no coconut (whatever your family prefers - I actually did mine half and half), the icing is also divine.
The first weekend in October, Savannah has Picnic in the Park in Forsyth Park. It is just too much fun! You do it up as fancy or casual as you want - I saw too little old ladies with beach chairs and a small table with a candelabra, too cute. We took our beach chairs and a big blanket, some wine, chicken salad on croissants, corn dip and these cupcakes. Perfect.
As a cake or cupcake, the recipe begins the same, by creaming the butter and sugar until it becomes light and fluffy.
Add your eggs one at a time, beating well after each until your batter becomes smooth and light yellow in color. Add almond extract.
Dry ingredients and sour cream are added next, followed by a prepared mixture of water and cocoa powder. Beat well until everything is combined.
Using an ice cream scoop, fill your cupcake cups about 2/3 of the way full. Bake at 350 degrees for about 20 minutes. Meanwhile, you'll prepare your cream cheese icing. Frost when cooled and sprinkle with coconut.
Makes 14-16 cupcakes
1/2 cup boiling water
1/2 cup cocoa powder
1/2 cup butter, room temperature
1 1/4 cups sugar
2 eggs, room temperature
1 teaspoon almond extract
1 1/2 cups cake flour
1 teaspoon baking powder
1/4 cup baking soda
1/4 cup salt
1/2 cup sour cream
For the icing:
4 oz butter, room temperature
4 oz cream cheese, room temperature
2 cups powdered sugar
1 teaspoon almond extract
1/2 cup - 1 cup sweetened shredded coconut
Make the cupcakes - Dissolve cocoa powder in boiling water, let stand until cool. Preheat oven to 350 degrees and line your cupcake tins with paper liners. Cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add almond extract. Combine flour, baking powder, baking soda and salt; add to wet mixture alternately with sour cream, beating well. Add cocoa mixture and mix until completely incorporated.
Scoop batter into the cupcake liners using a cookie scoop, filling about 2/3 way full. Bake for about 20 minutes until a toothpick inserted in the center of a cupcake comes out clean. Cool before frosting.
Make the frosting - Beat butter and cream cheese with an electric mixer. With the mixer on low, slowly add the powdered sugar, one cup at a time, until smooth and creamy. Beat in the almond extract. Spread on cooled cupcakes and top with a sprinkle of coconut.