Birthday/ Cupcakes & Muffins

Chocolate Coconut Cupcakes

Chocolate Coconut Cupcakes – Deliciously moist and fluffy chocolate cupcakes topped with a creamy coconut-infused buttercream frosting, and coated with desiccated coconut!

A row of three frosted chocolate coconut cupcakes.

Are you a chocolate and coconut fan? I have just the recipe for you today – Chocolate Coconut Cupcakes!

These chocolate cupcakes are so incredibly moist and fluffy, and they’re topped with a sweet, creamy coconut-infused buttercream frosting. Sprinkle on some desiccated coconut, and you have yourself the ultimate chocolate coconut cupcakes.

Frosted chocolate coconut cupcakes topped with pieces of Bounty.

Chocolate Coconut Cupcakes

The frosting is infused with coconut in three ways – coconut extract, coconut milk, and a sprinkle of desiccated coconut. It’s packed full of flavour, and pairs perfectly with the chocolate cupcakes.

For looks (and an extra treat!), I’ve topped these cupcakes off with a piece of coconut chocolate bar. I used Bounty, but you can use whichever bars you like!

A frosted chocolate coconut cupcake with the wrapper peeled off.

A frosted chocolate coconut cupcake sliced in half on top of wrapper.

Chocolate Coconut Cupcakes - Deliciously moist and fluffy chocolate cupcakes topped with a creamy coconut-infused buttercream frosting, and coated with desiccated coconut! #chocolatecupcakes #coconut #cupcakerecipes

Check out these cupcakes next!

Enjoy! 🙂

A row of three frosted chocolate coconut cupcakes.
5 from 2 votes
Chocolate Coconut Cupcakes
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Yields: 12 cupcakes
Calories: 515 kcal
Deliciously moist and fluffy chocolate cupcakes topped with a creamy coconut-infused buttercream frosting, and coated with desiccated coconut!
Print
Ingredients
For the Cupcakes
  • 1 cup cake flour* 100g
  • 1/2 cup cocoa powder 50g
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs room temperature
  • 3/4 cup caster/granulated sugar 150g
  • 2 teaspoons vanilla extract
  • 1/2 cup unsalted butter 115g, melted
  • 1/2 cup Greek-style yogurt 120g
For the Frosting
  • 4 cups icing/powdered sugar 500g
  • 1 cup unsalted butter 226g, softened
  • 2 - 3 tablespoons coconut milk
  • 1 teaspoon coconut extract
  • 1 cup desiccated coconut 60g
  • 2 coconut chocolate bars such as Bounty
Instructions
For the Cupcakes
  1. Preheat the oven to 180C/350F/Gas 4. Line a 12-cup muffin tin with muffin cases, and set aside.

  2. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

  3. Whisk together the eggs. Add the sugar, and whisk until combined. Add the vanilla extract, butter, and yogurt, and whisk until combined. Fold in the dry ingredients.

  4. Divide the batter evenly between the muffin cases, filling only 2/3 full.
  5. Bake for 15 - 20 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 5 minutes in the pan, before transferring them to a wire rack to cool completely before frosting.
For the Frosting
  1. Using a handheld or stand mixer, beat the butter until pale and creamy. Add half of the icing sugar, and beat until combined. Add the remaining sugar and beat until combined. Add the coconut milk and coconut extract, and beat until light and fluffy.

  2. Transfer the frosting to a piping bag, and frost the cooled cupcakes. Coat with desiccated coconut, and top with a piece of coconut chocolate.

Notes

*Make your own cake flour! Measure out 1 cup (125g) of plain/all-purpose flour, remove 2 tablespoon, and replace with 2 tablespoons of cornflour/cornstarch. Sift well.

Leftover cupcakes can be stored, covered tightly, in the fridge for up to 3 days. Frosted or unfrosted cupcakes can be frozen for up to 3 months. Thaw overnight in the fridge.

Cupcakes can be made 1 day in advance, covered, and stored at room temperature. Cover the frosting, and store in the fridge until ready to use.

The calories are an estimate only.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

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4 Comments

  • Reply
    Demeter | Beaming Baker
    22nd September 2017 at 1:15 pm

    Oooh… those Bounty bars right on top of each cupcake… you’ve totally got me in the mood for making and decorating cupcakes now, Marsha! Chocolate & coconut is one of my favorite combos of all time–so you know you have me drooling big time over these! Pinned, of course. Wishing you and your family a wonderful weekend! xoxo

    • Reply
      Marsha
      22nd September 2017 at 1:20 pm

      Thanks, Demeter! Wishing you an awesome weekend, too! xoxo

  • Reply
    Kari
    23rd September 2017 at 1:47 am

    Yum! They look so fluffy!
    kari
    http://sweetteasweetie.com/apple-garnacha-wine-sauce-pork-tenderloin/

  • Reply
    Diana
    27th September 2017 at 2:38 am

    So good

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