We could also call this the recipe that uses 3 forms of coconut. Guess I was in a coconutty mood when trying to come up with a chocolate pairing for this month’s Recipe Redux. Is it weird if I admit that I’m not really a big chocolate fan? Not that I’ll turn it down (well, I will turn down cheap chocolate. I think it tastes like waxy dirt) but it normally requires me to be in the mood for chocolate. I’m definitely not one of those people who eats a square of dark chocolate every night.
So my chocolate pairing is focused way less on the chocolate, more on everything else that’s going on. I was inspired a few weeks ago by Sarah at Making Thyme for Health to make German chocolate cupcakes. They’re probably my dad’s favorite and, because he’s an accountant, he’s extra stressed right now and deserved a treat. But then I was too lazy to go to the store in the snow + sub zero temps, so I couldn’t make Sarah’s recipe. Instead I pulled together what I happened to have in my kitchen and was super impressed by the results.
Coconut is high in fat, I get it, so this isn’t really a “light” recipe. But let’s focus on the fact that there’s no butter, there’s no egg yolk (and I’m seriously creeped out that this is a standard ingredient in the frosting!), and no sweetened condensed milk in addition to that coconut. This frosting pulls together in just a few minutes so you can slather it on top of a chocolate cupcake and dig in. I’d even recommend a little on a chocolate graham cracker. It’s so delicious! Drizzle with melted chocolate for extra decadence.
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