Coconut Choco Delights

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Coconut flakes in the batter make these extremely moist; chocolate frosting on top is pure decadence!!

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Steps

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Heat oven to 350 degrees.

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Line two standard cupcake pans with 14 foil or paper liners.

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Cupcakes: in a medium-size bowl , whisk flour , baking powder and salt.

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In a large bowl , with an electric mixer , beat together shortening , butter and sugar until creamy.

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Add egg whites and beat until very light and foamy about 3 minutes.

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Add half the flour mixture , followed by evaporated milk and then remaining flour mixture.

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Stir in coconut extract.

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And coconut.

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Spoon a scant 1 / 3 cup batter into each cupcake liner.

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Bake at 350 degrees for 25 to 27 minutes , or until lightly browned on top.

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Remove from pan.

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Cool completely on a wire rack.

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Frosting: place chocolate in the bowl of a food processor.

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Heat evaporated milk just until it simmers.

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Pour over chocolate.

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Let sit 10 minutes , then pulse processor until smooth.

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Add sugar and extract.

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While processor is running , add butter gradually.

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Process until thickened.

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To good piping consistency.

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If needed , refrigerate 5 minutes.

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Ingredients

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all-purpose flour, baking powder, salt, vegetable shortening, unsalted butter, sugar, egg whites, evaporated milk, coconut extract, sweetened flaked coconut, frosting, unsweetened chocolate squares, butter