Categories: dessert

Ingredients

• 12 tablespoons butter, unsalted & softened
• 2/3 cup sugar
• 2/3 cup light brown sugar, lightly packed
• 2 extra large eggs, room temp
• 2 teaspoons vanilla
• 1 cup buttermilk, room temp
• 1/2 cup sour cream, room temp
• 2 tablespoons coffee, freshly brewed
• 1 3/4 cup flour
• 1 cup cocoa powder, unsweetened
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt, kosher
• Frosting:
• 12 tablespoons butter, unsalted
• 12 oz evaporated milk, 1 can
• 1 1/4 cup sugar
• 5 extra large eggs, only yolks & lightly beaten
• 1 teaspoon almond extract
• 1 teaspoon vanilla
• 1/2 teaspoon salt, kosher
• 2 cups coconut, sweetened & flaked
• 1 cup almonds, sliced, blanched, toasted
• 1 cup pecans, chopped

Directions

1. Preheat oven 350 degrees. Line muffin tin.

2. In the bowl of an electric mixer (fitted with paddle attachment) cream the butter and both sugars on high speed until light & fluffy, approximately 5 minutes. Lower the speed to medium, add eggs one at a time, then add vanilla and mix well.

3. In a separate bowl, whisk together the buttermilk, sour cream and coffee.

4. In another bowl,sift together flour, cocoa powder, baking soda and salt.

5. On low speed, add buttermilk mixture and flour mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold batter with spatula to be sure it’s completely blended.

6. Divide batter into lined muffin tins. Bake on middle rack 20-25 minutes or until a toothpick comes out clean. Cool 10 minutes and remove from muffin tins. Cool completely before frosting.

7. Frosting:

8. Melt the butter in large saucepan over medium heat. Stir in the milk, sugar, egg yolks, almond extract, vanilla and salt. Bring the mixture to a simmer over medium heat, stirring constantly. Lower the heat and simmer about 5 minutes until the mixture thickens a little and coats spoon. Don’t allow it to boil. If the mixture gets lumpy, turn off the heat and beat vigorously with a whisk.

9. Off the heat, stir in almonds, coconut and pecans. Allow to cool 1 hour. Frost cupcakes.

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