- 45 minutes
- 42 minutes
This interpretation to the classic Southern chocolate cake is a stunner, with a sweet brown sugar and pecan filling contrasting the mildly sweetened red velvet base and the creamy cream cheese frosting. Topped with nutty toasted coconut, this dessert is sure to impress even the most critical of guests. This recipe can be made using standard sized cupcake pans. This recipe will yield 18 ½ cup cupcakes.
- 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