Chocolate-Coconut Panda Cupcakes

Whip up these fun cupcakes in no time, and get ready for kids young and old to have fun creating panda faces on them.

MAKES: 16 cupcakes

PREP TIME: 50 minutes

COOKING TIME: about 20 minutes

INGREDIENTS:

CUPCAKES

• 1 cup all-purpose flour
• ¾ cup unsweetened cocoa powder
• ¾ tsp baking soda
• ½ tsp baking powder
• ½ tsp fine sea salt
• 1 cup granulated sugar
• ⅔ cup sour cream (14%)
• ½ cup vegetable oil
• 2 large eggs
• 2 tsp vanilla extract

DECORATION

• ½ batch of Seven-Minute Frosting
• 1 tsp coconut extract
• 2 cups sweetened flaked coconut
• 40 dark chocolate wafers
• 32 chocolate-covered almonds
• 32 mini chocolate chips
• Chocolate sprinkles

INSTRUCTIONS:

1. Preheat the oven to 350°F. Line two muffins pans with 16 large paper liners, then set aside. Pour water into any empty wells to prevent burning.
2. Whisk together 1 cup all-purpose flour, ¾ cup unsweetened cocoa powder, ¾ tsp baking soda, ½ tsp baking powder and ½ tsp fine sea salt in a large bowl. Set aside.
3. In a separate large bowl, whisk together 1 cup granulated sugar, ⅔ cup sour cream (14%), ½ cup vegetable oil, 2 large eggs and 2 tsp vanilla extract until well combined.
4. Add the sugar mixture to the flour mixture, stirring until no white streaks remain.
5. Fill the paper liners about two-thirds full with batter. Bake until the cupcakes spring back when lightly touched and a wooden skewer inserted in the centre of a cupcake comes out clean, about 20 minutes.
6. Let the cupcakes cool in the pans for 10 minutes, then remove to a wire rack and let cool completely. (The undecorated cupcakes can be refrigerated in an airtight container for up to 4 days.)
7. For the decoration, stir together ½ batch of Seven-Minute Frosting and 1 tsp coconut extract in a medium bowl. Place 2 cups sweetened flaked coconut in a separate medium bowl.
8. Using an offset spatula, spread the frosting on top of the cupcakes, using about 2 tablespoonfuls per cupcake. Dip each cupcake in the coconut to coat the frosting.
9. To decorate the tops of the cupcakes to resemble panda faces, stick two chocolate wafers into the frosting on either side for ears. Cut the remaining wafers in half, then place one half in the centre of the top of each cupcake for a nose.
10.  Place a chocolate-covered almond on either side of the nose for eyes. Spoon a little frosting on each one and top with a chocolate chip for the pupils.
11.  Place three chocolate sprinkles on each cupcake, under the nose, for the mouth. (The decorated cupcakes can be refrigerated in an airtight container for up to 3 days. Bring them to room temperature before serving.)

BAKING DAY SECRETS

• The dark chocolate wafers you need for this recipe are made from solid chocolate and about the size of a nickel. Don’t confuse them with chocolate wafer cookies. Look for dark chocolate wafers at your local bulk or baking supply store.