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Parve
Easy
6 Servings
Allergens 
1 Hour
Diets
The base of these cupcakes is the standard chocolate cake recipe I grew up on. Adding coconut and pecans to the batter, along with the topping, elevate them to the next level, making them the perfect addition to your party. Recipe developed with Sarah Goldstein.
3 cups Glicks Flour
2 cups sugar
6 tablespoons Gefen Cocoa Powder
2 teaspoons baking soda
3 tablespoons vinegar
2/3 cup oil
2 teaspoons vanilla
2 cups cold water
1 cup chopped toasted pecans
1 cup sweetened shredded coconut
5 tablespoons margarine
1 cup full-fat coconut milk
3/4 cup sugar
3 egg yolks
1 teaspoon vanilla
1 cup chopped toasted pecans
1 and 1/2 cups toasted sweetened shredded coconut
1 cup margarine
1/2 cup Gefen Cocoa Powder
2 and 1/2 cups Gefen Confectioner’s Sugar
1/4 cup Kineret Whipped Topping
whole pecans, for garnishing
Preheat oven to 350 degrees Fahrenheit.
Combine flour, sugar, cocoa powder, and baking soda. Add vinegar, oil, vanilla, and cold water and mix to combine. Add pecans and coconut.
Pour about 1/4 cup batter into each cupcake wrapper and bake for 24 minutes. Let cool completely before frosting.
Melt margarine in a saucepan over medium heat. Mix coconut milk, sugar, and egg yolks until fully combined, then add to the pot. Bring the mixture to a boil while whisking constantly. Reduce heat and continue mixing until thickened, approximately 10 minutes. Let cool. Stir in the coconut and pecans. Set aside to cool.
Beat margarine until creamy. Add cocoa powder and continue mixing until smooth. Slowly add confectioners’ sugar and whipped topping. Beat until fluffy.
When cupcakes and coconut topping are cool, pipe a ring of chocolate frosting around the top of each cupcake, leaving the center empty. Using a small cookie scoop, dollop some of the coconut mixture into the center of the frosting. Top with a whole pecan.
Photography by Chay Berger. Styling by Faigy Cohen.
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