An odd combination of flavors - pumpkin, curry coconut and chocolate, but worked and worked well. I was rushing the season a bit, after all pumpkin is a fall flavor. These cupcakes satisfied my taste for pumpkin while I wait for the weather to cool.
Adapted from Martha Stewart.com
36 cupcakes
3 c AP flour
1 1/2 t baking powder
1 1/2 t baking soda
1 1/2 t salt
3 3/4 t curry powder
1/8 t of cayenne
3/4 c light brown sugar
2 3/4 c of sugar
1 1/2 c unsalted butter, melted and cooled to room temperature
6 large eggs
23 ounces pumpkin puree
Preheat over to 350
Shift together the flour, baking powder, soda, salt, curry and cayenne. Set aside.
Whisk together the sugars, butter, and eggs. Add dry ingredients and mix well. Add pumpkin. Fill lined cupcake wells 3/4 full. Bake 18 - 23 minutes. Cool on wire rack.
Chocolate Ganache
14 ounces of chocolate
1 1/4 c heavy cream
1/4 c butter, room temperature
2 c confectioners sugar
1/2 t salt
1/2 c milk
1 t vanilla
unsweetened coconut
Chop chocolates, put in heat proof bowl. Simmer cream, pour cream over chocolate. Allow to sit for one minute, stir until combined and melted. and transfer into a heat proof bowl. Add butter and stir well.
In separate bowl whisk sugar, salt, milk and vanilla. Add sugar mixture to chocolate, mixing well. Allow to cool to room temperature. This will thicken when it cool. Beat until fluffy with electric mixer. Frost cupcakes, top with coconut.
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