Ingredients
1 c. all-purpose flour
2 tbsp. all-purpose flour
2 tbsp. cornstarch
1 1/4 tsp. baking powder
tsp. salt
3/4 c. granulated sugar
2 large eggs
1 1/4 tsp. pure vanilla extract
4 tbsp. unsalted butter
1/4 c. vegetable oil
1/2 c. milk
4 oz. bittersweet chocolate
1/2 c. heavy cream
3 tbsp. unsalted butter
1 tbsp. light corn syrup
sweetened shredded coconut
Mini nonpareil candies
Preparation
Step 1Make the cake: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper or foil liners.Step 2In a medium bowl, whisk the flour with the cornstarch, baking powder, and salt.Step 3In a large bowl, using a handheld electric mixer, beat the sugar with the eggs and vanilla extract at medium-high speed until smooth and thickened slightly, about 3 minutes. Add the butter and oil and beat until incorporated, scraping the bottom and side of the bowl. Add the dry ingredients and milk in 3 alternating batches, beating well between additions. Carefully pour the batter into the lined muffin tins, filling them about two-thirds full.Step 4Bake the cupcakes in the center of the oven for 20 to 23 minutes, until springy and a toothpick or cake tester inserted in the center comes out clean. Let the cupcakes cool slightly in the muffin tin, then transfer them to a wire rack to cool completely.Step 5Meanwhile, make the frosting: Put the chopped chocolate in a heatproof medium bowl. In a small saucepan, heat the cream with the butter, corn syrup, and salt until hot but not boiling. Immediately pour the mixture over the chocolate. Let stand for 5 minutes, then whisk until smooth. Let the frosting cool, whisking occasionally, until thick enough for dipping and glazing the cupcakes, about 30 minutes. For a frosting firm enough to spread, let stand for 1 hour.Step 6Frost the cooled cupcakes, top with the sweetened shredded coconut and mini nonpareil candies.
