Coconut Tres Leches Cupcakes.
Clearly… this? Not ice cream. But it’s cool. It’s almost as good. Maybe better?
Depends on your mood. Are you in an omg-I’m-going-to-inhale-a-pint-or-two-of-ice-cream-after-this-hellish-day mood? Or are you in an I’m-so-happy-I-could-smash-my-face-into-a-cupcake mood?
You should figure it out. These things are very important when it comes to desserts.
I tend to be a frequent member of the face-smashing club. I adore how social and exciting food is, and it wouldn’t be a lie to say it’s the first thing I plan in time of celebrations. What I’m really trying to say is that regardless of the mood, I constantly eat my emotions. And they are so delicious!
Like last Tuesday, when I visited Ashley and we went to Jeni’s ice cream. I only had about, uh… 12? samples before cautiously choosing the tres leches cake (just look at those ingredients) and declaring it one of the best decisions of my life. Say it with me: coconut soaked cake, toasted coconut, vanilla ice cream, cherries…
You know where this is going. I haven’t been able to think about anything else. Seriously.
If you’ve ever made a tres leches cake, you know it’s all about baking the cake then pouring the combined three (hello… TRES) milks over top. And if you’ve never made tres leches cake… well it’s all about baking the cake and then pouring the combined three milks over top. Now you know.
And as you also probably already know… cupcake tops are not, um… flat. They are very not flat. Not like the top of a cake baked in a baking dish. They tend to be slightly puffy and round, unless you’ve experienced a minor disaster and slowly watched your cakes in a cup sink to their toes right before your weepy eyes.
It happens. (<— all the time.)
This.is.a.project.
Soooo what’s a pateince-less girl to do when you have a dozen cupcakes plus that need a few cups of milk slowly and carefully poured on top? I’m going to tell you.
1. Clear a lovely little area in your house… kitchen, dining room, family room floor to make your life more accessible to the shirtless men on Dancing with the Stars… whatever. Make it easy. Somewhere you can sit. Be comfy and what not.
2. Set out three glasses, then pour wine in all three. Place them in front of you in a cute little lineup. This will save you time. Instead of pouring wine, you can continue to tediously spoon thick and luscious (I sort of hate that word) milk on top of your baby cakes. All three shall be consumed. It’s a rule. Made up by me.
3. Blast Adam Levine something or other on your Pandora station. Loudly. Smile at Pandora. Adam just got dumped and surely he needs some love. And cupcakes. I’m totally delivering both to his doorstep ASAP.
4. Dump that stuff over the cupcakes, take a sip, smile at Adam… over and over and over again.
If you are the type of person who is fully behind the cupcake trend, no matter who says that it’s over, outrageous or ridiculous… if you are the type of person who loves adorable little cakes so much because they just scream “I’M CUTE – EAT ME!”… and if you are really the type of person who would rather make tres leches cupcakes… and spend forever and a day injecting cake with milk… so that they are pretty single serving desserts, but mostly because you have a complete mental block against actual cakes, especially layer cakes which are supposed to include things like crumb coats and icing jackets and frosting gloves and a bunch of other scary, complicated things… well these are for you. Also, you are probably my soul mate. Call me. We have some things to discuss.
If not… make this into a cake. Still as fab. Still as coconutty. No biggie.
These cupcakes graced our Easter Sunday and were a huge hit. Soft, soaked cake, a ginormously fat, fresh whipped cream, face-plant worthy hat and a sprinkle of toasted coconut garnished with a sweet and juicy cherry? I’m in. Every day of the freaking week.
Coconut Tres Leches Cupcakes
[slightly adapted from Alton Brown]
makes 12-14 cupcakes
1 1/2 cups all-purpose flour + 1 tablespoon (6.75 ounces)
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup unsalted butter, at room temperature
1 cup granulated sugar (8 ounces)
5 large eggs
2 teaspoons vanilla extract
1/2 teaspoon coconut extract
1 cup evaporated milk
1 cup sweetened condensed milk
1 cup full-fat canned coconut milk
whipped cream: 2 cups whipping cream, cold +Â 3-4 tablespoons powdered sugar
garnish: 2 cups toasted flaked coconut +Â maraschino cherries
Preheat oven to 350 degrees F. Line a muffin tin with liners. Because you will be soaking the cake in liquid, I highly suggest using the double liners with foil. If you can’t find those, double the liners yourself. In a bowl, sift together flour, baking powder and salt. Set aside.
In the bowl of your electric mixer, beat butter until smooth and creamy. Add in sugar and beat on medium-high speed until fluffy, about 2-3 minutes, scraping down the sides if needed. With the mixer on low speed add in each egg one at a time, mixing to combine and again scraping down the sides. Add in 1 1/2 teaspoons of vanilla extract and 1/4 teaspoon coconut extract, mixing until combined. With the mixer on low, add dry ingredients in three increments, only mixing until just combined and no dry spots remain. Using an ice cream scoop or 1/4 cup measure, spoon the batter into the double-lined muffin tins. Bake for 13-15 minutes, until the tops of cupcakes spring back to the touch. Let cool completely.
While cupcakes are cooling, whisk together coconut milk, evaporated milk and condensed milk. Set aside.
Once cupcakes have cooled, you have many options on how to soak them. You can poke holes in the cake (make sure the hole goes to the almost-bottom) with a toothpick, skewer or fork, then slowly spoon the milk mixture over top. If you have a turkey baster or meat injector, you can inject the cupcakes with the milk. I also tried using a piping bag, placing the tip in the cupcake, then pouring the milk in the bag and holding it until it absorbs. Either way, it will be a tedious process. I found the slow spooning method to work best, but beware: it will still be messy. Once cupcakes are soaking in milk, refrigerate overnight or for at least 6 hours.
To frost: In the bowl of your electric mixer, beat whipping cream until peaks for and it is stiff enough to frost cupcakes, then mix in the rest of the vanilla and coconut extracts, and powdered sugar. Place in the fridge until ready to use. Once ready to frost, spoon a large 1/4 cup of whipped cream on top of cupcake and smooth with a spatula. Roll the tops in toasted coconut then garnish with a cherry. These are best when refrigerated, but are fine when sitting out for a few hours at a party, etc.
Note: the cupcakes are tedious – if you find it easier, make the cake in a 9×13 dish and bake for 20-25 minutes, poke holes, then pour milk over top.
Definitely worthy of face-smashing.
138 Comments on “Coconut Tres Leches Cupcakes.”
Tres leches is one of my favorite things ever in the whole entire world. I’ll be a member of the face-smashing club for this alone!
Oh my. These are absolutely wonderful.
All I can say is wow! These have my name all over them. I adore cupcakes (for all the reasons you mention above) and I adore coconut…which means that you may have just decided for me that I need to spend my Sunday injecting cupcakes with milk so I can try and recreate this little beauties.
Wow, the combo of tres leches with the coconut is awesome. I love the look of the flaked coconut on top – so pretty with the little cherry!
Tres leches is my favorite cake! I can only imagine how good it would be in cuppy cake form!!
Jessica, i think i found my new favorite recipe on How Sweet. I’ve NEVER had tres leches cake but i can only imagine the creamy, coconutty amazingness that it is. these little cupcakes look incredible!
Worthy indeed! And for the record, cupcakes will never be a trend of the past for me!
I’d love to face smash into one of these delectable cupcakes. Girl, you make the best stuff!!
A place giving out 12 samples- that is MY KIND OF PLACE! :) I like small bites of lots more than a lot of bites of the same thing- I like to mix it up! ……My jaw had to be taken off the floor when I saw these. For real.
They give you as many samples as you want… it’s truly incredible.
I freakin’ love you. I keep finding myself saying this, but I’m not scurrrred.
I haven’t ever made tres leche, but I HAVE eaten it. Oh man, have I eaten it. Adding coconut? Kinda brilliant.
You are so awesome. I love reading your posts before starting the day.
I just made a tres leches cake! Why did I not make them into cupcakes!? This idea is genius and I’m SO eager to try it out!!!
xo
-H
How cute are those?
crumb coats and icing jackets and frosting gloves
These sounds crazy good. Can’t wait to make them!
Also, is that a flathead screwdriver in the first picture? If so, that’s hilarious!
Haha, no… it’s a fondue skewer.
THESE are BRILLIANT. I’m going to walk with you on this one and say that cakes are too darned complicated. Even without all the frosting worries – that leveling! It’s impossible! There. I feel better.
Oh yeah… I can’t even think about the leveling.
I love how simple and decadent the whipped cream/coconut topping is. Perfect balance for the rich cake!
:). I dont really like cake, but i enjoy a good cupcske (yup, makes no sense). These are besutiful. Especially with the cherry on top (side note: ive eaten an entire bowl of those cherries ;))
Makes perfect sense – I am the same way!
yum
wow. you are genius.
Sigh. Will you come live with me?
That’s like my dream.
I have no words. I have NO words!
In reading the previous comments, I discovered I’m not alone in thinking you’re wonderful. Creative and clever? What a one-two punch! I have to say, I’m not a fan of shredded/flaked coconut AT ALL, but I do love coconut milk and real coconut fruit. I’m thinking I’m not to substitute just a little powdered sugar for coconut as a topping. I wouldn’t want to throw the baby out with the bath water! (PS: Even though I romanticize the past, I’m very glad we moved beyond a time when throwing a baby out with the bath water was an actual problem.)
Ha!
You are so kind – thank you!
I’m an ice cream inhaler type. Oh, PS, we want to see you do an ice cream post!! Then we can be soulmates. ;)
I definitely will once it gets a little warmer!
YEAHHH!!!!
Come. On. And I love the photos, Jess! You rock, darling girl. xo
Genius my friend!
Best.post.ever!
“..regardless of the mood, I constantly eat my emotions. And they are so delicious!”…
you are SO freaking funny.. and these cupcakes look AMAZING!
Tres leches is always a favorite. Consider these inhaled!
Definitely worthy of face smashing indeed!
I think I just slid out of my chair. Nope, I did. No doubt about it. And damn, I love me that Alton Brown. Man is an effin’ genius. And you m’dear – are my soul mate.
I’ve never made nor (gasp) had tres leche…I don’t think? These look amazingly gorgeous…will need to try it soon!
PERfect last photos!!! Freaking yum.
Oh yes, yes, yes, yes, YES!!! These must be INCREDIBLE and I want one for breakfast!!! I made a Tres Leches Cake and it was the best thing EVER, but I can’t imagine having the patience to spoon all that milk S.L.O.W.L.Y onto all of those cupcakes. Jessica, you’re IT, girl, you win the patience of the year award in the Foodie category, not to mention one for creativity, photography, deliciousness, humoristic writing, I could go on and on. :-)
“Crumb coats and icing jackets and frosting gloves” ….that totally made my morning.
These look AMAZING. I want one for breakfast. And lunch.
Yes, I will smash my face in that! Until they are all gone. Looks delish, once again :)
Yuuuuuuuuum!! tres leches anything is wonderful! my sister and i actually made a red velvet tres leches cake a while back…so good! :D
Oh man… that sounds delightful.
I’d have been all over the Icelandic Happy Marriage cake flavor in a really unattractive way…..
My first bite of tres leches totally changed my life, but I think these would spin it upside down! These look incredible!
You never cease to amaze me, Jessica. Your food pictures always make me drool, and today is no exception!!
I LOVE tres leches and adding tons of coconut is even better. Plus in cupcake form?? So adorable. And genius.
What the what!? These are beautiful! I can’t wait to make these!
I so want to smash one in my face. Like.right.now. :)
Oh my! They look so luscious and elegant! :)
I definitely like the combination coconut AND tres leches! Great recipe :)
omg you’re awesome.
you always make the best desserts!! coconut is my weakness.
Drool is everywhere. And I think after this week I’m gonna declare myself the face-smashing THREE pint ice cream eating freak. (Yeah it’s been that kind of a week)! Ooh and thanks for the tip on how to prepare myself for a night of cupcake decorating…I think the hubby is gonna be so “thrilled” when he finds me on the floor with wine, cupcakes, and seksi men.
I’m a big fan of cupcakes – portion control! :)
I am in a face planting mood and I will gladly face plant into these any time. Not to toot my own horn, but I am famous for my tres leches in my family and I have always wanted to make it into a cupcake form. Gotta try this asap!
These look ready to be served in a high end bakery all rolled in nuts and topped with a cherry. The last time I made tres leches it was for Spanish class in high school. this looks monumentally better!
Heck yeah Jeni’s Ice Cream! I live across the street from their shop in Columbus (dangerous) and I might just have to stop by and try this flavor out – looks absolutely delicious. As do your cute cupcakes!