Ingredients
FOR THE CUPCAKES
1 1/2 c. semisweet chocolate chips
1 c. unsalted butter
5 large eggs
1 c. granulated sugar
2 tbsp. cocoa powder
FOR THE FROSTING
1 c. heavy cream
1/4 c. coconut milk
2 tbsp. powdered suger
pinch of salt
FOR THE TOPPING
3/4 c. sweetened shredded coconut
12 cocoa-dusted or toasted almonds
Melted chocolate, for drizzling
Directions
PREP TIME: 0:35
TOTAL TIME: 1:05
* Preheat oven to 375° and line a 12-cup muffin tin with paper liners. In a small saucepan, melt chocolate and butter over low heat until smooth. Set aside to cool for 10 minutes, then whisk in eggs, sugar, and cocoa powder.
* Divide mixture among the liners (fill about 1⁄4" from the top). Bake until a wooden toothpick inserted in the center comes out clean, 25 to 28 minutes. Let cool completely (don't worry when they sink).
* Make the frosting: In a large bowl using a hand mixer, beat heavy cream, coconut milk, sugar, and salt, gradually increasing speed until medium peaks form, 2 to 4 minutes.
* Spoon frosting on top of cupcakes (scant 1⁄4 cup each), then sprinkle with coconut and top with an almond.
* Drizzle with melted chocolate and serve.
