LAMINGTON CUPCAKES

FOR THE CUPCAKES:
1 1/4 cups all-purpose flour
1 cup flaked coconut, loosely packed, divided use
1/2 cup unsweetened Dutch-process cocoa powder, sifted
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
3/4 cup buttermilk
FOR THE CHOCOLATE TOPPING:
3/4 semisweet chocolate chips
1/4 cup heavy (whipping) cream

TO MAKE THE CUPCAKES:
Heat oven to 350 degrees; fit paper liners in cupcake pan.

In a small bowl, mix the flour, 1/2 cup of the coconut, the cocoa powder, baking soda and salt.

In a large bowl, whisk together the sugar, oil and egg until smooth. Add the vanilla, mixing well. Alternately, beat in the flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until smooth. Scoop the batter into prepared pan.

Bake until the tops of the cupcakes spring back when lightly pressed, 22 to 27 minutes. Let cool in the pan on a rack for 10 minutes. Remove from pan and let cool completely on rack.

TO MAKE THE CHOCOLATE TOPPING:
Meanwhile, combine the chocolate chips and cream in a microwave-safe bowl and microwave on high until the cream is hot and the chocolate soft, almost melted, 30 to 40 seconds. Stir until smooth. Let stand for 5 minutes to cool slightly.

Place the remaining 1/2 cup of coconut in a nonstick skillet on medium heat. Toast, stirring steadily, until lightly browned, 3 to 5 minutes. Do not let it burn. Transfer to a plate to cool.

TO FROST THE CUPCAKES:
Spread the chocolate topping on the cupcakes and sprinkle toasted coconut on top. Put the cupcakes on a baking sheet and refrigerate until chocolate is firm.

Makes 12 cupcakes
Source: 125 Best Cupcake Recipes by Julie Hasson