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Chocolate-Almond Cupcakes with Fluffy Coconut Frosting
EPICURIOUS16Ingredients
55Minutes
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Ingredients
US|METRIC
12 SERVINGS
- 3/4 cup blanched almonds (or rounded 1/2 cup blanched slivered almonds)
- 1 1/2 cups sugar
- 6 cups sweetened shredded coconut (from two 14-ounce bags)
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 Tbsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 oz. unsweetened chocolate
- 1 cup unsalted butter (room temperature)
- 4 large eggs (room temperature)
- 13.5 oz. unsweetened coconut milk (stirred)
- 2 tsp. pure vanilla extract
- 7 frosting (Minute)
- Jordan almonds (optional)
- 2 muffin (nonstick, pans, each with 6 large, 1-cup cups)
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