Chocolate Coconut Cupcakes

If you are a fan of chocolate, you will love these chocolate coconut cupcakes!  They are rich but surprisingly not too sweet; the coconut is a great complement and enhances the rich chocolaty flavor.  Quick tip, if you don't have buttermilk on hand, you can make your own buttermilk in a pinch.  There is something about the acidity in buttermilk that makes the best cake textures!  (Check out this delicious chocolate cake recipe which calls for buttermilk too.) Factoid of the day... did you know buttermilk has less fat than regular milk?   I modified the original recipe slightly with white whole wheat flour and brown sugar, which turned out really well.  Bon Appetit!

Chocolate Coconut Cupcakes
Adapted from Bon Appetit

1 cup white whole wheat flour (or substitute all-purpose)

1/2 cup unbleached all purpose flour
1/2 cup unsweetened cocoa powder
1 tsp kosher salt
3/4 teaspoon baking powder

1/2 cup virgin coconut oil

4 tbsps unsalted butter

1 cup sugar
1/2 cup brown sugar

3 large eggs

1 teaspoon vanilla extract

2/3 cup buttermilk
1/4 cup unsweetened coconut flakes
1 tbsp sugar (reserve for topping)

Makes 2 dozen cupcakes.

Preheat oven to 325°F. Line cupcake pane with parchment baking cups. Whisk flour, cocoa powder, salt, and baking powder in a bowl and set aside.

Using a stand mixer on medium-high speed, beat coconut oil, butter, and sugar until pale and fluffy (5 min). Add eggs one at a time, beating to blend until mixture is light and doubled in volume (5 min).  Add vanilla then reduce mixer speed to "stir" and add dry ingredients slowly, alternating with buttermilk, beginning and ending with dry ingredients. Do not overmix.  Using ice cream scoop (for measurement) drop batter into cupcake pan. Sprinkle with coconut and remaining 1 tablespoon sugar.  Bake 15 minutes or until an inserted toothpick comes out clean.