Chocolate Coconut Cupcakes with Ginger Cream Frosting
Yield: 12 cupcakes

For the Cupcakes:
2 cups granulated sugar
1 ¾ cups all-purpose gluten-free flour 
¾ cup cocoa
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 eggs
1 ½ cups coconut milk
½ cup vegetable oil
2 teaspoons vanilla extract
½ cup boiling water

For the Chocolate Ginger Cream Frosting:
1 stick unsalted butter
2/3 cup cocoa
3 cups powdered sugar
1 tablespoon vanilla extract
1/3 cup coconut milk
1 tablespoon freshly grated ginger
Shredded coconut

1. Preheat oven to 350 degrees F.
2. In a 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.
4. Slowly add in boiling water and mix for another minute. Pour batter into greased cupcake tray and bake for 25 to 30 minutes or until a toothpick comes out clean. Allow cupcakes to cool before frosting.
5. For the 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.