Coconut Cocoa Cupcakes with Meringue Frosting

1.In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

2.Add the eggs one at a time, mixing well after each addition.

3.In a separate bowl, combine the flour, baking soda, baking powder, cocoa powder, and shredded coconut.

4.Gradually add the dry ingredients mixture to the wet ingredients, alternating with the milk, until well combined.

5.Preheat the oven to 350°F (180°C) and line a muffin tin with cupcake liners.

6.Fill each cupcake liner about two-thirds full with the batter.

7.Bake the cupcakes in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

8.While the cupcakes are baking, prepare the meringue frosting. In a clean, dry bowl, beat the egg whites and cream of tartar until foamy.

9.Gradually add the brown sugar, beating constantly until stiff peaks form.

10.Once the cupcakes are done baking and have cooled, pipe the meringue frosting onto the cupcakes.

11.For a finishing touch, you can toast the meringue frosting with a kitchen torch for a lovely caramelized effect.