Classic Chocolate Cupcakes with Coconut Buttercream Frosting

Cupcake Ingredients

• 1/2 cup cocoa powder
• 1 cup boiling water
• 1 and 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, room temperature
• 2 eggs
• 1 cup granulated white sugar
• 2 tsp vanilla

Frosting Ingredients

• 3 cups confectioners sugar
• 1 cup butter, softened
• 2 tsp vanilla extract
• 2 Tbsp milk
• 1/2 cup shredded coconut (sweetened or unsweetened according to preference)
  

Cupcake Steps

1. Preheat oven to 375; grease or line muffin cups.
2. Combine cocoa powder and boiling water until all lumps have dissolved.
3. In a separate bowl, combine dry ingredients (flour, baking powder, salt).
4. Cream butter and sugar in stand mixer for 2 minutes. Add eggs one at a time to butter mixture until incorporated; add vanilla extract.
5. Add flour mixture in three parts.
6. When flour is just incorporated, pour water/cocoa mixture slowly into batter until just combined.
7. Fill muffin cups 3/4 full; bake 16 minutes or until toothpick comes out clean.
8. Allow cupcakes to cool completely before frosting.
   

Frosting Steps

1. Fit stand mixer with balloon whisk.
2. Combine confectioners sugar and butter on low speed for 1 minute. Once combined, increase speed to medium and beat for 3 additional minutes.
3. Add vanilla and milk (increasing the amount of milk as needed), beating until the desired consistency is achieved.
4. Pipe frosting onto cooled cupcakes.
5. Pour shredded coconut onto flat plate; roll frosted cupcakes lightly in coconut to coat.