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Delicious Black Pearl Cupcakes recipe photo

Black Pearl Cupcakes

These Black Pearl Cupcakes are a delightful fusion of cocoa, ginger, and a hint of wasabi, topped with ginger-infused frosting!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Fusion
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes:
  • 1 cup Coconut Milk
  • 1/3 cup Canola Oil
  • 1 teaspoon Vanilla Extract
  • 3/4 cup Sugar
  • 1 cup All-Purpose Flour
  • 1/3 cup Cocoa Powder
  • 3/4 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Ground Ginger
  • 1-2 tablespoons Wasabi Powder adjust to taste
For the Frosting:
  • 1/2 cup Butter or Margarine room temperature
  • 2-3 cups Confectioners Sugar
  • 2 tablespoons Soy Creamer or Heavy Cream
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Ground Ginger

Equipment

  • Mixing bowls
  • Electric mixer
  • Cupcake pan
  • Piping bag
  • Measuring cups and spoons
  • Cooling rack

Method
 

Instructions:
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  2. In a large mixing bowl, combine coconut milk, canola oil, and vanilla extract. Whisk until well blended.
  3. Add sugar to the wet mixture and whisk until fully dissolved.
  4. In another bowl, sift together flour, cocoa powder, baking soda, baking powder, salt, and ground ginger.
  5. Gradually add the dry mixture into the wet ingredients, mixing until just combined.
  6. Stir in wasabi powder, adjusting to taste.
  7. Divide the batter evenly among the cupcake liners, filling them about two-thirds full. Bake for 18-20 minutes.
  8. Remove from the oven and let cool in the pan for 5 minutes, then transfer to a cooling rack.
  9. In a mixing bowl, beat butter or margarine until creamy. Gradually add confectioners sugar, soy creamer, vanilla, and ground ginger. Beat until smooth and fluffy.
  10. Once the cupcakes are completely cooled, frost them with the ginger-infused frosting using a piping bag.
  11. Sprinkle black sesame seeds on top of each frosted cupcake.

Notes

  • Be cautious with the wasabi powder; start with less and add more to suit your taste preferences.
  • Ensure all ingredients are at room temperature for the best mixing results.
  • Cool the cupcakes completely before frosting them to prevent the frosting from melting.