Chocolate-Frosted Golden Cupcakes with Coconut

Ingredients

• 1.3 teaspoons double-acting baking powder 
• 4 ounces bittersweet chocolate finely chopped
• 1 tablespoon plus light
• 2 tablespoons cornstarch 
• 2  eggs at room temperature
• 1 cup flour all-purpose
• 0.8 cup granulated sugar 
• 0.5 cup heavy cream 
• 12 servings nonpareil candies mini for topping
• 0.5 cup milk at room temperature
• 0.1 teaspoon salt 
• 12 servings coconut or shredded sweetened for topping
• 3 tablespoons butter unsalted
• 4 tablespoons butter unsalted melted
• 1.3 teaspoons vanilla extract pure
• 0.3 cup vegetable oil 

Equipment

• bowl
• sauce pan
• oven
• whisk
• wire rack
• hand mixer
• toothpicks
• aluminum foil
• muffin tray

Directions

1. Make the cake : Preheat the oven to 35
2. Line a 12-cup muffin tin with paper or foil liners.
3. In a medium bowl, whisk the flour with the cornstarch, baking powder and salt.
4. In a large bowl, using a handheld electric mixer, beat the sugar with the eggs and vanilla extract at medium-high speed until smooth and thickened slightly, about 3 minutes.
5. Add the butter and oil and beat until incorporated, scraping the bottom and side of the bowl.
6. Add the dry ingredients and milk in 3 alternating batches, beating well between additions. Carefully pour the batter into the lined muffin tins, filling them about two-thirds full.
7. Bake the cupcakes in the center of the oven for 20 to 23 minutes, until springy and a toothpick or cake tester inserted in the center comes out clean.
8. Let the cupcakes cool slightly in the muffin tin, then transfer them to a wire rack to cool completely.
9. Put the chopped chocolate in a heatproof medium bowl. In a small saucepan, heat the cream with the butter, corn syrup and salt until hot but not boiling. Immediately pour the mixture over the chocolate.
10. Let stand for 5 minutes, then whisk until smooth.
11. Let the frosting cool, whisking occasionally, until thick enough for dipping and glazing the cupcakes, about 30 minutes. For a frosting firm enough to spread, let stand for 1 hour.
12. Frost the cooled cupcakes, top with the sweetened shredded coconut and mini nonpareil candies.