Ingredients

• All-purpose flour - 1 and ¼ cups
• Cocoa powder - ½ cup
• Granulated sugar - 1 cup
• Baking powder - 1 teaspoon
• Baking soda - ½ teaspoon
• Salt - ¼ teaspoon
• Unsalted butter - ½ cup (1 stick), melted
• Eggs - 2 large
• Vanilla extract - 1 teaspoon
• Buttermilk - 1 cup
• Shredded coconut - 1 cup
• Almonds - ½ cup, chopped
• Powdered sugar - 2 cups
• Heavy cream - ¼ cup
• Almond extract - ½ teaspoon

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) and line a cupcake pan with liners.

2. 2.

   In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.

3. 3.

   In a separate bowl, mix melted butter, eggs, vanilla extract, and buttermilk.

4. 4.

   Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

5. 5.

   Fold in the shredded coconut and chopped almonds.

6. 6.

   Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

7. 7.

   Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.

8. 8.

   Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

9. 9.

   To make the frosting, beat together the powdered sugar, heavy cream, and almond extract until smooth and creamy.

10. 10.

    Frost the cooled cupcakes and sprinkle with additional coconut and almonds if desired.

Nutritional Facts