Coconut-Pecan Cupcakes with Chocolate Ganache

Directions

1. 1
   Preheat oven to 350F.
2. 2
   Line standard muffin tins with paper liners.
3. 3
   In a food processor, finely grind shredded coconut; transfer to a bowl.
4. 4
   Process pecans with 2 tablespoons sugar until finely ground.
5. 5
   Sift together flour, baking powder, and salt; stir in ground coconut and pecans.
6. 6
   With an electric mixer on medium-high speed, cream butter, creamed coconut, and remaining sugar until pale and fluffy.
7. 7
   Add extract and then eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
8. 8
   Reduce speed to low.
9. 9
   Add flour mixture in three batches, alternating with two additions of coconut milk, and beating until just combined after each.
10. 10
    Divide batter evenly among lined cups, filling each three-quarters full.
11. 11
    Bake, rotating tins halfway through, until golden and a cake tester inserted in centers comes out clean, 20 to 22 minutes (cupcakes will not be domed).
12. 12
    Turn out cupcakes onto wire racks and let cool completely.
13. 13
    Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
14. 14
    To finish, dip tops of cupcakes in chocolate glaze, then turn over quickly and garnish with toasted coconut.
15. 15
    Cupcakes are best eaten the day they are glazed; keep at room temperature until ready to serve.