Chocolate-Almond Cupcakes with Fluffy Coconut Frosting

Ingredients

• 1 tablespoon double-acting baking powder 
• 1 teaspoon baking soda 
• 0.8 cup blanched slivered almonds (or rounded)
• 4 large eggs room temperature
• 2.3 cups flour all-purpose
• 7  fluffy frosting 
• 0.5 teaspoon salt 
• 1.5 cups sugar 
• 6 cups coconut shredded sweetened (from two 14-ounce bags)
• 1 cup butter unsalted room temperature (2 sticks)
• 2 ounces baker's chocolate unsweetened
• 0.5 cup cocoa powder unsweetened
• 13.5 ounce coconut milk unsweetened canned
• 2 teaspoons vanilla extract pure

Equipment

• food processor
• bowl
• frying pan
• oven
• knife
• whisk
• baking pan
• hand mixer
• muffin liners

Directions

1. Preheat oven to 350°F. Butter muffin cups.
2. In food processor, process almonds and 1/2 cup sugar until finely ground.
3. Add 2 loosely packed cups shredded coconut and pulse twice to chop slightly.
4. Transfer mixture to medium bowl and whisk in flour, cocoa, baking powder, baking soda, and salt.
5. In metal bowl set over pan of barely simmering water, melt chocolate, stirring until smooth.
6. Remove from heat and set aside.
7. Using electric mixer, beat butter and remaining 1 cup sugar at high speed until fluffy, about 5 minutes. Beat in eggs 1 at a time, beating well after each addition.
8. Add melted chocolate and beat at moderate speed until incorporated.
9. Add 1/2 of flour mixture and mix at low speed until nearly smooth.
10. Add coconut milk and vanilla and mix at low speed until blended.
11. Add remaining flour mixture and mix at low speed until smooth.
12. Spoon batter into prepared muffin cups, filling almost to top.
13. Bake until tester inserted in center of 1 cake comes out clean, about 25 minutes. Cool in pans on racks.
14. Pour remaining shredded coconut into 9-inch-square baking dish. Run small knife around edges of pans and unmold cakes.
15. Spread frosting on cakes and invert each into coconut to coat frosting liberally.
16. Garnish with Jordan almonds, if desired.