- 45 minutes
- 42 minutes
- Preheat oven to 350 degrees Fahrenheit. Prepare the jumbo cupcake pans by greasing them with nonstick baking spray and placing a cupcake liner in each of the cavities. Set aside.
- Prepare the praline frosting: In a saucepan, add the condensed milk, the heavy cream, 1 cup granulated sugar, ¾ cup of the butter, the egg yolks, 1 ½ teaspoons of the vanilla, 7 ounces of the coconut and the pecans. Cook on medium heat for 12 minutes until thickened, stirring consistently. Allow to fully cool.
- In a mixing bowl, combine the remaining granulated sugar with the vegetable oil.
- Mix in the buttermilk and eggs.
In a separate bowl, combine to food
coloring, vinegar and water. Add the
mixture to the batter and combine.
Whisk in the flour, cocoa, baking soda and
salt until combined. Avoid over-mixing. Fill
the cupcake liners ¾ full and bake for 20-
30 minutes or until a toothpick inserted
into the center of a cupcake comes out
clean. Let cool completely.
Pour the remaining coconut into a pan in a
single layer. Toast the coconut in the oven,
stirring the shreds every five minutes.
Remove from oven when most of the
shreds have a light brown color and a
nutty smell. Let cool completely.
Using a small knife or a melon baller, cut a
small divot into the top of the cupcakes.
Place a heaping tablespoon of the praline
filling on each of the cupcake. Using an
offset spatula or a butter knife, push the
filling into the divot and spread the excess
across the top of each of the cupcake.
Using a stand mixer, whisk the one pound
of butter and the cream cheese until
smooth. Add the vanilla extract. On a slow
speed, gradually add the confectioner’s
sugar and whisk until the frosting is white
Place the frosting into a piping bag and
pipe a rosette on top of the praline.
Sprinkle the toasted coconut on top of the
frosting and allow the frosting to set for at
least 15 minutes in a cool location before