Coconut Passionfruit Cupcakes

Ingredients

• 1 Tbsp coconut oil (room temperature)
• 1 Tbsp salted butter (room temperature)
• 3 Tbsp granulated sugar
• 1 large egg (room temperature)
• 1/2 tsp coconut extract
• 1/4 tsp vanilla extract
• 1/2 C + 2 Tbsp cake flour
• 1/4 tsp baking powder
• 1/4 C coconut milk
• 100 g passionfruit couverture callets
• 100 ml heavy cream
• coconut flakes
• passionfruit flakes (optional)

Instructions

1. 1

   --- Make the coconut cupcakes: ---

2. 2

   Preheat oven to 375°F/191°C.

3. 3

   In a large bowl, whisk together the coconut oil, butter, sugar, egg, coconut and vanilla extract.

4. 4

   Sift in the cake flour and baking powder over top and alternate with the coconut milk in 2 batches, mixing with a spatula.

5. 5

   Be careful not to overmix.

6. 6

   Prepare a muffin tin with paper liners.

7. 7

   Place a large scoop (I use an ice cream scoop) of batter into the liners and bake at 375°F/191°C for 18-20 minutes, or until a toothpick inserted comes out with the slightest crumbs clinging to it.

8. 8

   --- Make the passionfruit ganache: ---

9. 9

   Place the passionfruit chocolate callets into a heat-safe bowl.

10. 10

    In a small saucepan, heat up the cream over medium heat until scalding hot.

11. 11

    Pour the hot cream over the callets and leave it sit for 1-2 minutes.

12. 12

    Use a spatula to stir the cream and chocolate so that it melts and becomes homogeneous.

13. 13

    Let it cool, cover and chill in the fridge.

14. 14

    --- Assemble: ---

15. 15

    You can pipe or spread the ganache onto the cupcakes.

16. 16

    (Fill a piping bag with the passionfruit ganache and fit with a piping tip if piping).

17. 17

    Garnish with coconut flakes and passionfruit sprinkles.