Dark Chocolate Cupcakes with Coconut Buttercream

I totally swiped this recipe from Amy at fearlesshomemaker.com. Dark chocolate? Coconut? Oh yeah, I'm in. I did very little altering as she knows what she is doing. 

These are absolutely amazing. Moist dark chocolate paired with creamy coconut frosting. The combination of textures and flavors, you can't get that from a box. Plus, these are cupcakes, and I have never been one who could pass up a cupcake. Like ever.

Make sure you give yourself some time to make these. Your life will be changed for the better.

Ingredients for cupcakes:

1 stick unsalted butter, cut into 4 pieces

2 oz. bittersweet chocolate, chopped

1/2 cup dutch-processed cocoa powder

3/4 cups all-purpose flour

1/2 tsp. baking soda

1/4 tsp. baking powder

2 eggs

3/4 cups granulated sugar

1 tsp. coconut extract

1/2 tsp. vanilla extract

1/2 tsp. kosher salt

1/2 cup sour cream

1/2 cup sweetened flaked coconut

Directions for cupcakes:

Preheat oven to 350 degrees. Line muffin pan with liners.

Combine butter, chocolate and cocoa in a heat proof  bowl. Set bowl over saucepan of barely simmering water. Heat until combined and whisk until smooth. Set aside to cool until just warm to the touch.

Whisk flour, baking soda and baking powder in a small bowl. Whisk eggs in a separate bowl. Add sugar, vanilla and salt to eggs and stir well. Add cooled chocolate and whisk until combined.

Sift about a 1/3 of the flour mixture over the chocolate mixture and whisk until combined. Add sour cream, then remaining flour mixture. Whisk until thick. Add coconut, mixing well. 

Divide batter evenly among muffin cups. Bake 12 - 14 minutes or until toothpick inserted into center comes out clean.

Ingredients for coconut buttercream:

1 1/2 sticks unsalted butter

2 cups confectioner's sugar

1/2 tsp. coconut extract

1/3 cup sweetened flaked coconut

Directions for buttercream:

Beat butter with a mixer on medium-high until pale and creamy, about 2 minutes. Reduce speed to medium. Add sugar, 1/2 cup at a time beating well after each addition, about 5 minutes.

Add coconut extract and beat until buttercream is smooth. Add coconut and blend until well combined. 

Frost cooled cupcakes.