Yield: 12 cupcakes

For Cupcakes:

• 1/4 cup firmly packed dark brown sugar
• 3/4 cup granulated sugar
• 1 cup plus 2 tablespoons flour
• 1/4 teaspoon kosher salt
• 1/3 cup cocoa powder
• 1 1/2 teaspoons baking soda
• 1 large egg
• 1/2 cup milk
• 1/2 teaspoon lemon juice
• 1/2 cup water
• 5 tablespoons unsalted California butter, melted and cooled to room temperature

For Frosting:

• 1 1/2 sticks unsalted California butter, room temperature
• 1 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 3 cups shredded coconut

Cupcakes:

1. Preheat oven to 350°F. Grease and flour insides of 12 muffin cups or insert paper liners.
2. In a large bowl, whisk together brown and granulated sugar, flour, salt, cocoa powder and baking soda.
3. In a medium bowl, whisk together egg, milk, lemon juice, water and melted butter.
4. Add wet ingredients to dry ingredients and mix until evenly combined.
5. Evenly divide batter between cupcake molds. Bake until a toothpick inserted in the middle comes out clean, about 20 minutes. Cool for 15 minutes. Remove cupcakes from the pans. Cool completely before frosting.

   Note: If you are using cupcake liners, insert a table knife along the inside of the cupcake mold and gently pry the cupcake out. If you are not using liners, remove the cupcakes from the pan by running a paring knife around the inside edge of each cupcake and gently lift the cupcake out.

Frosting:

1. With electric mixer, beat butter until light and fluffy. On medium speed add powdered sugar one-third at a time, beating well after each addition; scrape down bowl with spatula as necessary.
2. Mix in vanilla extract. Increase speed to high and beat until light and fluffy, about 5 minutes.
3. Frost cupcakes. Sprinkle shredded coconut over the top of each cupcake.