Pastry by Saloni

Chocolate Cupcake Instructions
1 Preheat the oven to 350°F (175°C) and line a 12-cup cupcake pan with liners.
2 In a bowl, mix together the milk and vinegar. Let it sit for 5 minutes, then add the sugar, oil, and vanilla extract. Stir until the sugar is almost dissolved.
3 In a separate bowl, sift together all the dry ingredients (baking powder, baking soda, cocoa powder, flour, and salt).
4 Gradually add the dry ingredients to the wet ingredients and mix until fully combined.
5 Fill each cupcake liner about 3/4 of the way with the batter.
6 Bake in the preheated oven for 13-15 minutes or until the cupcakes are firm to the touch and a toothpick inserted into the center comes out clean.
Coconut Pecan Topping Instructions
8 In a pot, combine the milk, cream, maple syrup, cornstarch, and brown sugar. Bring to a boil, stirring constantly.
9 Once it begins to thicken, remove from heat and stir in the vanilla, shredded coconut and chopped pecans.
10 Let the mixture cool to room temperature and set it aside.
Chocolate Buttercream Frosting Instructions
12 In a mixing bowl, beat the butter with an electric whisk or paddle attachment on medium speed for about 2 minutes, until it becomes soft and fluffy.
13 Sift the powdered sugar and cocoa powder into the bowl in 2-3 parts, then beat on medium speed for 4-5 minutes, or until smooth and well combined.
14 Add the whipping cream and vanilla extract, then mix on medium speed for another 2-3 minutes until the frosting is light, fluffy, and smooth.
Assembly Instructions
16 Once the cupcakes have cooled completely, arrange them on a clean plate or cupcake stand.
17 Prepare a piping bag fitted with a star nozzle Wilton 1M, and pipe the chocolate buttercream frosting evenly on top of each cupcake.
18 Spoon or pipe a generous amount (at least 1 tablespoon) of the Coconut Pecan Topping into the center of the frosting as shown. For extra flair, top with additional chopped pecans, shredded coconut, or a drizzle of chocolate if desired.