Chocolate Coconut Cupcakes with Ginger Cream Fosting

For Cake Batter:

• 2 cups granulated sugar
• 1¾ cups Gluten-Free All Purpose Flour
• ¾ cup cocoa
• 1½ teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1½ cups coconut milk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• ½ cup boiling water
• 1 stick unsalted butter

For the Frosting:

• 2/3 cup cocoa
• 3 cups powdered sugar
• 1 tablespoon vanilla extract
• ⅓ cup coconut milk
• 1 tablespoon freshly grated ginger
• Shredded coconut

1. Preheat oven to 350 degrees F.
2. In standing mixer, combine sugar, flour, cocoa, baking powder, baking soda and salt. Mix together well.
3. Slowly add in eggs, coconut milk, vegetable oil and vanilla extract. Mix on medium speed for about 2 to 3 minutes. Slowly add in boiling water and mix for another minute.
4. pour batter into greased cupcake tray and bake for 25 to 30 minutes or until toothpick comes out clean. Allow cupcakes to cool before frosting.
5. For frosting, combine butter, cocoa, powdered sugar, vanilla extract, coconut milk and grated ginger in a standing mixer until creamy. Frost cupcakes and top with shredded coconut.