Nutty Hawaiian Chocolate Cupcakes with Whipped Ganache Frosting
These rich chocolate cupcakes are filled with sweet flavors of toasted coconut, macadamia nuts, and almonds. These homemade chocolate cupcakes are topped with whipped ganache frosting! These Nutty Hawaiian Chocolate Cupcakes are the perfect dessert all year long!
Servings: 14 -16 cupcakes
Ingredients
Cupcakes
- 1/2 cup unsweetened cocoa powder
- 1/3 cup hot coffee (chocolate, espresso, or plain is best)
- 1/2 cup butter, softened
- 1 cup sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp espresso powder, optional--it brings out the chocolate flavor without tasting like coffee
- 1 1/2 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup sour cream
Chocolate Ganache
- 12 oz dark chocolate, chopped
- 6 oz heavy cream
Whipped Chocolate Ganache Frosting
- Ganache, from above
- 1 tsp vanilla extract
- 1/2 tsp espresso powder
- 1/2 cup powdered sugar
Toppings
- 1 1/2 cups toasted coconut
- 1 cup macadamia nuts, roughly chopped
- about 28 whole almonds
Instructions
Cupcakes
- Preheat oven to 350 degrees and line a 12-cup cupcake pan with cupcake liners.
- In a bowl, combine cocoa and hot coffee together, whisking until smooth. Set aside.
- With a standing mixer or hand mixer, beat butter until creamy and fluffy, about 2-3 minutes.
- Next, gradually add in granulated sugar and brown sugar, beating 2-3 minutes until it is light and fluffy.
- Add eggs, one at a time, beating just until the yellow disappears.
- Add in the chocolate/coffee mixture, and beat until just combined.
- In a separate bowl, sift together flour, baking soda, baking powder, salt, and espresso powder. Set aside.
- Next, stir together buttermilk, vanilla extract, and sour cream.
- Alternately add the buttermilk mixture and flour mixture to the butter batter, beginning and ending with the flour mixture. Do not overmix.
- Divide batter evenly between muffin cups (the batter makes 14-16).
- Bake for 17-18 minutes, or until a cake tester comes out clean. Be careful not to over-bake, as chocolate cupcakes can get very dry if over-baked.
- Allow to cool.
Ganache
- Heat the heavy cream in the microwave, in 30-second increments, just until it starts to boil.
- Place the chocolate in a separate bowl, and pour the hot cream over the chocolate, allowing it to sit for 30 seconds.
- Stir the cream and chocolate until the chocolate is completely melted. Allow the ganache to sit for about 5 minutes so it can thicken up. Next, place the ganache in the fridge for about 30-40 minutes, or until the ganache has reached the consistency of fudge.
Whipped Ganache Frosting
- With a standing mixer or hand mixer, whip ganache until it has lightened in color and stiffened. Add in vanilla extract, espresso powder, and powdered sugar. Whip until combined.
- Pipe or spread frosting onto each cupcake (for these, I just spread the frosting on with a knife). Top each cupcake with toasted coconut and macadamia nuts. Place two almonds in the center of each cupcake.
- Enjoy!