Lamington Cupcakes

Ingredients

For 12 servings

• •Nonstick vegetable oil spray (for pan)
• •1 tasse (125 g) all-purpose flour
• •0.75 c. à café baking powder
• •2 large eggs
• •1 tasse (200 g) sugar
• •1 c. à café Diamond Crystal or ½ tsp. Morton kosher salt
• •0.5 tasse milk
• •4 c. à soupe (½ stick) unsalted butter, cut into 2" pieces
• •2 c. à café vanilla extract
• •0.5 tasse (1 stick) unsalted butter
• •2 oz bittersweet or semisweet chocolate, preferably 70% cacao, coarsely chopped
• •0.25 tasse (50 g) sugar
• •2 c. à soupe Dutch-process cocoa powder
• •0.5 c. à café Diamond Crystal or ¼ tsp. Morton kosher salt
• •1 tasse (or more) shredded desiccated coconut or unsweetened shredded coconut
• •0.25 tasse (or more) raspberry jam
• •12 paper liners

Method

1. 1.Cupcakes
2. 2.Place a rack in middle of oven; preheat to 350°. Lightly coat top of a standard 12-cup muffin pan with nonstick vegetable oil spray (don’t worry too much about the cups); line cups with paper liners. Whisk 1 cup (125 g) all-purpose flour and ¾ tsp. baking powder in a small bowl to combine.
3. 3.Using an electric mixer on high speed, beat 2 large eggs, 1 cup (200 g) sugar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl until pale, fluffy, and doubled in volume, 6–8 minutes. (Mixture will fall in an unbroken ribbon when beaters are lifted out of bowl.) Add dry ingredients and mix on low speed until combined, about 1 minute (batter will be very thick); scrape bottom and sides of bowl with a heatproof rubber spatula.
4. 4.Meanwhile, heat ½ cup milk, 4 Tbsp. (½ stick) unsalted butter, cut into 2" pieces, and 2 tsp. vanilla extract in a small saucepan over medium until butter is melted and milk is steaming (but nowhere near boiling), about 2 minutes.
5. 5.Pour hot milk mixture over batter, scraping pan clean with spatula, and mix with beater on low speed until incorporated and batter is smooth, about 1 minute. Scrape bottom and sides of bowl and fold batter gently once or twice with spatula to ensure mixture is combined (batter will now be runny).
6. 6.Using a #20 scoop or ¼ cup measuring cup, divide batter among liners in muffin cups. Bake cupcakes until edges are golden brown and tops spring back when gently pressed in the center, 18–20 minutes. Gently run a small offset spatula around top edges to loosen cupcakes from pan if needed (you want to do this while they are still warm), then let cool in pan.
7. 7.Remove cupcakes from pan; peel off liners and discard. Transfer cupcakes to a wire rack set inside a rimmed baking sheet.
8. 8.Glaze and Assembly
9. 9.Heat ½ cup (1 stick) unsalted butter in a small saucepan over medium-low heat until melted, about 3 minutes; add 2 oz. bittersweet or semisweet chocolate, preferably 70% cacao, coarsely chopped, ¼ cup (50 g) sugar, 2 Tbsp. Dutch-process cocoa powder, ½ tsp. Diamond Crystal kosher or ¼ tsp. Morton salt, and ¼ cup water. Cook, whisking constantly, until chocolate and sugar are melted and mixture is smooth; scrape chocolate glaze into a small bowl.
10. 10.Pour 1 cup (or more) shredded desiccated coconut or unsweetened shredded coconut (eyeballing is fine) in another small bowl. Place ¼ cup (or more) raspberry jam in a third small bowl.
11. 11.Using a sharp (and preferably serrated), small knife, slice cupcakes in half crosswise. Spread cut surface of bottom half of each cupcake with about 1 tsp. raspberry jam (eyeballing is fine), pushing jam all the way to the edges. Sandwich cupcakes back together.
12. 12.Working one at a time, dip cupcakes in warm chocolate glaze to coat all over, letting excess glaze drip back into bowl, then transfer cupcakes to bowl with coconut and toss to coat all over. Return cupcakes to wire rack and let sit 15 minutes for glaze to set before serving (or, chill 5 minutes). Do Ahead: Cupcakes can be made 1 day ahead. Store, loosely covered, at room temperature.