Ingredients
1cupall purpose flour
2tbspall purpose flour
2tbspcornstarch
1¼tspbaking powder
1tspsalt
¾cupgranulated sugar
2large eggs
1¼tsppure vanilla extract
4tbspunsalted butter
¼cupvegetable oil
½cupmilk
4ozbittersweet chocolate
½cupheavy cream
3tbspunsalted butter
1tbsplight corn syrup
sweetened coconut,shredded
mini nonpareil candies
Preparation
Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper or foil liners.
In a medium bowl, whisk the flour with cornstarch, baking powder, and salt.
Using a handheld electric mixer in a large bowl, beat the sugar with the eggs and vanilla extract at medium-high speed until smooth and thickened slightly. Add the butter and oil and beat until incorporated, scraping the bottom and side of the bowl.
Add the dry ingredients and milk in three alternating batches, beating well between additions. Carefully pour the batter into the lined muffin tins, filling them about two-thirds full.
Bake 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.
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 for about 30 minutes, whisking occasionally, until thick enough for dipping and glazing the cupcakes. For a frosting firm enough to spread, let stand for 1 hour.
Frost the cooled cupcakes, top with the sweetened shredded coconut and mini nonpareil candies. Enjoy!
