I was thinking about this today, I don't think I have ever actually celebrated St. Patty's Day? When I think about myself though that is not really that shocking. I did go through a party stage in my early 20's but it was never that full on every holiday must be partied for kinda of stage. I also don't drink beer and I feel like St. Patty's Day is a big beer at the pub kind of holiday.
You know come to think of it I actually may have celebrated it one time, and I am pretty sure I wore a bright pink silk shirt, wore my hair in pigtails and drank wine! haha that seems a little more me.
Either way, even though I may not celebrate in the beer or partying way I can celebrate in the cupcake way. This is actually my very first cupcake recipe, so that alone is call for celebration. The moment I made these cupcakes I was like note to self I must make more cupcakes in my future. I am not sure why I gravitate more to cakes. Cupcakes really are quite fun and the decorating stage is something you can go wild with really (my wild included the coconut flakes but I dare you to go wilder haha). Plus they are just fun to eat.
This cupcake batter is unreal, it is my go-to chocolate cake/cupcake recipe. Honestly I am not sure that I will ever use another chocolate batter recipe in my life, this one is that good. I recently shared it here along with a raspberry cream cheese frosting that is quite delightful as well. Ok it's more than delightful it is really damn friggin good!
I have been using this recipe for years and years and years. It is a family favourite all around. My family, Paul's family, my extended family, they have all had it made for them for one occasion or another and every single time people are swooning over how good it is.
The batter is the perfect chocolate richness from the combination of cacao and coffee (a must in my books for any chocolate cake to have as the coffee enhances the chocolate flavour) and it is incredibly moist and fudgy from the use of maple syrup and buttermilk. So cheers to St. Patty's Day may it will filled with all things green or in my case pink silk xx
chocolate cacao cupcakes + coconut matcha buttercream
1 3/4 cups all-purpose flour
3/4 cup cacao powder
1 cup cane sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp himlayan salt
1 1/4 cups fresh brewed coffee
1 cup pure maple syrup
1 cup buttermilk
1/2 cup melted butter
1 tbsp pure vanilla
coconut matcha buttercream
4 1/2 cups icing sugar
1 cup unsweetened shredded coconut
1/2 cup butter
4 tbsp coconut milk
1 tbsp matcha
1 tbsp pure vanilla
preheat the oven to 350 degrees. line two muffins pans with paper cupcake liners.
in a large bowl mix all of the wet ingredients together. set aside.
in a medium bowl mix whisk the maple syrup, buttermilk, vanilla and eggs together. let the fresh brewed coffee and melted butter cool slightly before gradually adding them into the buttermilk mixture, whisking continuously.
pour the wet ingredients into the dry ingredients and stir until just mixed. pour the batter into the muffin pans and bake for 20 minutes (until a toothpick comes out clean).
let the cupcakes cool completely before icing
in a stand mixer cream the icing sugar and butter together. add in the matcha, coconut flakes and vanilla and mix. next add in the coconut milk until you get your desired thickness, I used 4 tbsp but I would add the milk tbsp by tbsp in case you need to use more or less.
either spread on the buttercream with a knife or you can pipe it on with a piping bag and tip. I sprinkled extra coconut flakes on top of the buttercream afterwards for prettiness!