Thursday, August 15, 2013

Pina Colada Crumble Cupcakes with Chocolate Ganache

Thanks to the nice folks at Tropical Traditions for the generous samples they sent to us at 37 Cooks!! We had several different choices of their products to choose from and I chose their Organic Dried Coconut! They also make Gold Label Virgin Coconut Oil! I decided on the dried organic shredded coconut, as I had a specific recipe in mind! And here it is, for your eating pleasure!!

Pina Colada Crumble Cupcakes with Chocolate Ganache
by Matt
adapted from a recipe at Serious Eats

1/2 cup flour
1/3 cup brown sugar
3 Tablespoons butter at room temp

Mix the flour, sugar and softened butter together. Rub it all together with your fingers till you have very coarse crumbs. Set aside.

8 ounces heavy cream
8 ounces dark chocolate chips
3 Tablespoons Tropical Traditions Coconut Cream Concentrate

Bring the heavy cream just to a boil, take off the heat and add the chocolate and the coconut cream. Whisk until the chocolate is melted, and continue whisking until dark and glossy. Set aside to cool to room temperature.

1 cup all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
4 Tablespoons butter, softened
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
3 Tablespoons rum
1/4 cup Tropical Traditions Coconut Cream Concentrate
3/4 cup Tropical Traditions Organic Dried Coconut
8 ounces crushed pineapple, in juice

Mix the flour, baking powder and the salt together in a bowl. Cream the butter and sugar together in a mixing bowl till fluffy. With the mixer running, add the egg, vanilla extract, rum, and the coconut cream. Add half the flour mixture, and when it's blended in, add the dried coconut and the crushed pineapple, including the juice. Add the remaining flour mixture. 

When it's all blended, place the batter in cupcake pans, add a teaspoon or 2 of the crumble to the tops of the batter, and bake at 350°F for about 20 minutes, or until a toothpick inserted in the middle comes out clean. Cool to room temperature, and drizzle the cooled ganache over the cupcakes. I drizzled half the cupcakes with the ganache, then whipped the rest of the ganache in my mixer till it was light and fluffy, and piped it on the other cupcakes. 

Thanks again to Tropical Traditions for their great product, where "Tropical Traditions is America's Source for Coconut Oil".

Made in the USA, with love, by Matt the Butcher!

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