Coconut Passionfruit Cupcakes
A recipe for tropical and delicious coconut cupcakes topped with a tart and sweet passionfruit ganache.
Servings 6
Calories 148kcal
Ingredients
Coconut Cupcakes:
- 1 tablespoon coconut oil room temperature
- 1 tablespoon salted butter room temperature
- 3 tablespoon granulated sugar
- 1 large egg room temperature
- ½ teaspoon coconut extract
- ¼ teaspoon vanilla extract
- ½ C + 2 tablespoon cake flour
- ¼ teaspoon baking powder
- ¼ C coconut milk
Passionfruit Ganache:
- 100 g passionfruit couverture callets
- 100 ml heavy cream
Garnish:
- coconut flakes
- passionfruit flakes optional
Instructions
Make the coconut cupcakes:
- Preheat oven to 375°F/191°C.
- In a large bowl, whisk together the coconut oil, butter, sugar, egg, coconut and vanilla extract.
- Sift in the cake flour and baking powder over top and alternate with the coconut milk in 2 batches, mixing with a spatula.
- Be careful not to overmix.
- Prepare a muffin tin with paper liners.
- Place a large scoop (I use an ice cream scoop) of batter into the liners and bake at 375°F/191°C for 18-20 minutes, or until a toothpick inserted comes out with the slightest crumbs clinging to it.
Make the passionfruit ganache:
- Place the passionfruit chocolate callets into a heat-safe bowl.
- In a small saucepan, heat up the cream over medium heat until scalding hot.
- Pour the hot cream over the callets and leave it sit for 1-2 minutes.
- Use a spatula to stir the cream and chocolate so that it melts and becomes homogeneous.
- Let it cool, cover and chill in the fridge.
Assemble:
- You can pipe or spread the ganache onto the cupcakes.
- (Fill a piping bag with the passionfruit ganache and fit with a piping tip if piping).
- Garnish with coconut flakes and passionfruit sprinkles.
Nutrition
Calories: 148kcal | Carbohydrates: 7g | Protein: 1g | Fat: 13g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 52mg | Potassium: 45mg | Sugar: 6g | Vitamin A: 343IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg