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Chocolate-Almond Cupcakes With Fluffy Coconut Frosting

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dessert low carb vegetarian
Photo: Epicurious


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Ingredients for 12 servings

3/4 cup blanched almonds (or rounded 1/2 cup blanched slivered almonds)

1 1/2 cups sugar

6 cups sweetened shredded coconut (from two 14-ounce bags)

2 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 ounces unsweetened chocolate

1 cup (2 sticks) unsalted butter, room temperature

4 large eggs, room temperature

1 (13 1/2-ounce) can unsweetened coconut milk, stirred

2 teaspoons pure vanilla extract

Seven Minute frosting

Jordan almonds (optional)

Special equipment: 2 nonstick muffin pans, each with 6 large (1-cup) cups

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