Name: Chocolate Coconut Cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 servings
Cuisine: American
Ingredients: . For the chocolate cupcakes; 5 ounces bittersweet chocolate (finely chopped); 1/3 cup Dutch-process cocoa; 1/2 cup boiling water; 3/4 cup all-purpose flour; 1/2 cup granulated sugar; 1/4 cup packed light brown sugar; 1/2 teaspoon salt; 1/2 teaspoon baking soda; 1/2 cup full-fat canned coconut milk (shaken well or whisked until somewhat smooth); 1/4 cup melted virgin coconut oil; 2 large eggs (plus one egg yolk, at room temperature); 2 teaspoons white vinegar; 1 teaspoon vanilla extract; . For the coconut buttercream; 3 cups powdered sugar (sifted); 8 ounces unsalted butter (at room temperature); 1/4 teaspoon fine salt; 1/2 to 1 teaspoon coconut extract; 2 tablespoons full-fat canned coconut milk; . For the toppings; 1 cup shredded sweetened coconut

Indulge in the delightful world of Chocolate Coconut Cupcakes! These moist, rich cupcakes are a perfect treat for any occasion, topped with a luscious coconut buttercream and sprinkled with toasted coconut. Trust me, you’ll love every bite!

Tips for Success

Be sure to let the chocolate mixture cool completely before adding the eggs to avoid scrambling them. And don’t skip toasting the coconut; it adds an amazing flavor!

Favorite Parts

The combination of chocolate and coconut is simply heavenly. Plus, the frosting is so satisfying to spread on the cupcakes!

Ingredients

Instructions

Make the cupcakes:
Step 1

In a medium heatproof bowl, add the chocolate and cocoa powder. Pour hot water over mixture. Cover and let stand for 5 minutes. Whisk mixture gently until thick and smooth, then set aside to cool completely.
Step 2

Meanwhile, preheat the oven to 350°F. Line a standard 12-cup muffin tin with liners.
Step 3

In a small bowl, whisk together the flour, sugar, brown sugar, salt, and baking soda.
Step 4

Whisk the coconut milk, coconut oil, eggs, egg yolk, vinegar, and vanilla into the cooled chocolate mixture until smooth. Stir in the flour mixture until smooth, being careful not to overmix.
Step 5

Using a spring-loaded scoop, divide the batter evenly among prepared muffin cups. Bake until cupcakes are set and firm to the touch, about 17 to 20 minutes.
Step 6

Let cupcakes cool in pan on a wire rack for 10 minutes before removing from pan to cool completely, about 1 hour. Cupcakes can be stored in an airtight container at room temperature for up to 1 day.
Make the frosting:
Step 7

In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Add the salt, coconut extract, and coconut milk and beat on medium for 1 minute, adding more cream if needed or more powdered sugar to thicken.
Toast the coconut:
Step 8

Place the coconut in a medium skillet set over medium heat. Stirring constantly, toast until golden brown. Remove and let cool.
To assemble:
Step 9

Use an offset spatula to spread the frosting onto each cupcake. Sprinkle with the cooled toasted coconut. Serve or store for 1 day at room temperature or up to 2 days covered in the fridge.

Nutrition

Calories: 350, Fat: 20g, Carbs: 42g, Protein: 3g

Cooking techniques

Whisking and folding are essential for achieving the right texture in both the cupcakes and frosting. Toasting coconut enhances its flavor, making it a must-do step!

Variations or substitutions

For a gluten-free version, substitute the all-purpose flour with a gluten-free blend. You can also swap the coconut extract with almond extract for a different twist!

Storage tips

Store in an airtight container at room temperature for up to 1 day, or refrigerate for up to 2 days. Let them come to room temperature before serving for the best flavor!

Notes

Feel free to adjust the sweetness of the frosting by adding more or less powdered sugar according to your taste!