Active Time
35 MIN
Total Time
1 HR
Yield
Serves : Makes 12 Cupcakes
© Kana Okada

How to Make It

Step 1    

Preheat the oven to 350°. Line a 12-cup muffin tin with paper or foil liners.

Step 2    

In a medium bowl, whisk the flour with the cornstarch, baking powder and salt.

Step 3    

In a large bowl, using a handheld electric mixer, beat the sugar with the eggs and vanilla extract at medium-high speed until smooth and thickened slightly, about 3 minutes. Add the butter and oil and beat until incorporated, scraping the bottom and side of the bowl. Add the dry ingredients and milk in 3 alternating batches, beating well between additions. Carefully pour the batter into the lined muffin tins, filling them about two-thirds full.

Step 4    

Bake the cupcakes in the center of the oven for 20 to 23 minutes, until springy and a toothpick or cake tester inserted in the center comes out clean. Let the cupcakes cool slightly in the muffin tin, then transfer them to a wire rack to cool completely.

Step 5    

Put the chopped chocolate in a heatproof medium bowl. In a small saucepan, heat the cream with the butter, corn syrup and salt until hot but not boiling. Immediately pour the mixture over the chocolate. Let stand for 5 minutes, then whisk until smooth. Let the frosting cool, whisking occasionally, until thick enough for dipping and glazing the cupcakes, about 30 minutes. For a frosting firm enough to spread, let stand for 1 hour.

Step 6    

Frost the cooled cupcakes, top with the sweetened shredded coconut and mini nonpareil candies.

Make Ahead

The unfrosted cupcakes can be wrapped in plastic and stored at room temperature for up to 2 days or frozen for up to 1 month. The chocolate frosting can be refrigerated in an airtight container for up to 3 days. Return to room temperature before using.

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