Double-Dunk Chocolate-Coconut Cupcakes

Moist cake is dunked in a syrupy frosting. Then, it takes a roll through crisp, toasted coconut for a layer of crunch. From "Retro Desserts". Prep times are guesstimates because I didn't time myself.

• Ready In: 41 mins
• Serves: 12
• Yields: 12 cupcakes

Ingredients

• FOR THE CAKE

•  vegetable oil cooking spray
• 1 1⁄4 cups cake flour
• 3⁄4 cup  unsweetened cocoa
• 1⁄4 teaspoon baking powder
• 1⁄4 teaspoon salt
• 1⁄2 cup unsalted butter
• 1 1⁄2 cups sugar
• 3  large eggs
• 1⁄2 cup buttermilk

• FOR THE FROSTING

• 3⁄4 cup  hot coffee
• 1  tablespoon unsalted butter
• 1⁄2 cup  cocoa
• 3⁄4 cup confectioners' sugar
• 1 1⁄2 cups unsweetened flaked coconut, toasted

Directions

1. Make the cake: Preheat oven to 350 degrees. Lightly coat a 12-slot muffin tin with vegetable spray.
2. Into a large bowl, sift the flour, cocoa, baking powder, and salt together--three times.
3. In a mixing bowl, beat the butter and sugar at high speed for 15 seconds, until combined. Add the eggs, one at a time, beating until each is incorporated. Continue beating until light and fluffy, about 6 minutes. With the mixer on low, beat in half of the flour mixture, then the buttermilk, and finally the other half of the flour mixture.
4. Fill the cups of the muffin tin 2/3 full with the batter. Bake for 16 minutes or until the center springs back when lightly pressed and a cake tester comes out clean. Set the pan on a rack to cool.
5. Make the frosting: In a large bowl, whisk together the coffee, butter, cocoa and confectioners' sugar. Remove the cupcakes from the tin. Dip them into the chocolate syrup to coat the sides thoroughly, then roll in the coconut.