Mocha Chocolate Cupcakes with a Whipped Chocolate Coconut Peanut Butter Mousse Filling and a Peanut Butter Cream Frosting. This cupcake is absolutely amazing!
Thank you woman on the baking aisle for pointing this out to me!
I GOT IN TO GRAD SCHOOL! YAY! Okay now that I have that out of my system:
This is what happens after watching hours of Cupcake Wars over the past two days: a delicious whipped chocolate coconut peanut butter filled mocha chocolate cupcake with amazing coconut peanut butter frosting and they are lower in fat than the average cupcake. There were a lot of man hours put in to these cupcakes; but it was well worth it. I have no idea how the bakers on the show produce 1000 cupcakes in two hours. It took me… okay I don’t want to say how long it took me to make 24, but let’s just say it was not two hours. These Mocha Chocolate Cupcakes with Whipped Chocolate Coconut Peanut Butter filling and a Coconut Peanut Butter Cream Frosting, are absolutely amazing; that’s a mouth full, literally.
It all started with a trip to the grocery store to pick up cake mix for work when I ran into an elderly woman having difficulty finding the ingredients she needed. She pointed out a canister of organic coconut peanut butter and kept raving about how good it was and I told her I would have to try it sometime. We finished shopping the baking aisle together and the next day I went back to the store, bought the peanut butter, and decided to make chocolate cupcakes with coconut peanut butter frosting. That was before the Cupcake Wars marathon.
I don’t even remember how many episodes I watched but it inspired me to go crazy. I realized I had a box of pudding in the cabinet, cool whip in the freezer, and heavy whipping cream in the fridge. Done. Whipped Chocolate Coconut Peanut Butter filling; and I didn’t stop there; the frosting is smooth, creamy, and just the perfect combination to balance the sweetness. I topped the frosted cupcake with toasted coconut ( I didn’t have a Cupcake Wars decoration but that is okay).
Whipped Chocolate Coconut Peanut Butter Filling. Topped with toasted coconut.
Ahh, the toasted coconut; this is where the story gets a little climatic. I lined my baking tray, I placed the tray in the oven, and set the timer for five minutes to flip; just like I thought I did in a previous cookie recipe. Wrong. This time I accidentally lined the baking tray with parchment paper, which wouldn’t be terrible except I accidentally put the oven on broiler at the same time and the racks were too high. Yes, this is going where you think it is. Like I said before I set the timer for five minutes; three minutes in, I smell something and see smoke coming from a burner. I looked in the oven and my parchment paper (and coconut) was on fire! I frantically took the tray out, not knowing what to do with it once taken out. I held it for a second (I seem to do that too often with hot things) called Duane to the kitchen and he calmly took over the situation. Thank goodness because in my eyes, all I could see was me and the apartment catching on fire. It definitely gave me a scare.
I didn’t let the “fire” stop me from finishing these cupcakes; with help (of course).
When the cupcakes were completely finished I couldn’t wait to try one, and after I did I was so happy that the recipe made 24 cupcakes. The finished product was so great I couldn’t wait to share!
That’s a mouthful! YUM!
The ingredient list and instructions may look daunting, it’s not as bad as it looks. I’m just glad there isn’t a category for how many dishes you’ll have to wash.
Mocha Chocolate Cupcakes with Whipped Chocolate Coconut Peanut Butter Filling and a Coconut Peanut Butter Frosting
Ingredients:
- 3/4 cup unsweetened cocoa powder
- 3/4 cup fresh brewed coffee
- 1 cup all purpose flour
- 1 cup cake flour
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/4 tsp coarse kosher salt
- 3/4 cup unsalted butter; room temperature
- 3/4 cup Greek vanilla yogurt; room temperature
- 1 1/4 cup sugar
- 3/4 cup honey
- 4 large eggs; room temperature
- 1 tbs + 1 tsp vanilla
- 1 cup sour cream; room temperature
- WHIPPED CHOCOLATE COCONUT PEANUT BUTTER FILLING
- 1 8 oz container cool whip (Follow directions on container for defrosting)
- 1 3.5 oz box pudding; prepared
- 1 cup coconut peanut butter
- 1/4-1/2 cup heavy whipping cream, amount will vary depending on desired consistency.
- COCONUT PEANUT BUTTER FROSTING
- 1/4 cup butter; softened and room temperature
- 1/4 cup greek yogurt
- 2-3 cups confectioners sugar (depending on desired consistency)
- 1 cup leftover mousse mixture
- 1/2-1 cup coconut peanut butter (depends on how peanut buttery you want your frosting. I used about a half cup. I suggest start small and then add)
- 1/4 tsp salt
- 1/4 cup heavy whipping cream (depending on desired consistency)
- Toasted coconut
Directions:
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and coffee until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a separate bowl mix together yogurt and honey; set aside.
- Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl.
- Using either a stand or hand mixer, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
- Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
- Divide batter evenly among lined cups, filling each three-quarters full.
- Bake for 18-20 minutes, or until cake tester/toothpick comes out clean.
- Remove from oven and place on muffin pan on wire racks for 15 minutes. Remove cupcakes from pan and allow to cool on wire rack completely.
- While cupcakes are cooling, toast coconut. Line baking tray with aluminum foil and toast at 350 until coconut is toasted to your desire. Throughout toasting process, flip coconut to prevent burning and to toast evenly.
- FILLING:
- Follow instructions on the cool whip container for defrosting. Once ready, mix together cool whip, prepared pudding, and peanut butter. Add whipping cream until filling is at your desired consistency. Store in fridge until ready for use.
- FILLING YOUR CUPCAKES:
- Using a cupcake plunger, kitchen tool, or if worse comes to worst a clean finger; and make a hole that is big enough for the amount of filling you want to insert. See picture above. Next time I make them, I want larger holes.
- Using a piping bag (or a zip lock bag with the corner cut ) fill the inside of the cupcakes completely. I added an extra dollop to the top and sprinkled with toasted coconut (picture above).
- FROSTING:
- Cream together softened butter and yogurt. Add the cup of mousse mixture and peanut butter. Add salt. Once combined begin adding confectioner’s sugar alternating in between with whipping cream. Continue this process until you reach your desired consistency and sugar level.
- Frost cupcakes and sprinkle with toasted coconut.
- Demolish cupcakes!
Tagged: buttercream, chocolate, coconut, cupcakes, low-fat, Peanut butter, whipped cream
