Chocolate Coconut Cupcakes – Deliciously moist and fluffy chocolate cupcakes topped with a creamy coconut-infused buttercream frosting, and coated with desiccated coconut!
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.
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!
How to make Chocolate Coconut Cupcakes
Ingredients you’ll need:
- cake flour
- cocoa powder
- baking powder
- baking soda
- large eggs
- caster/granulated sugar
- vanilla extract
- unsalted butter
- Greek-style yogurt
For the buttercream frosting:
- icing/powdered sugar
- unsalted butter
- coconut milk
- coconut extract
- desiccated coconut
- coconut chocolate bars (such as Bounty)
To make these cupcakes, simply whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Whisk together the eggs and sugar until combined. Add the vanilla extract, butter, and yogurt, and whisk until combined. Fold in the dry ingredients.
Divide the batter evenly between a muffin pan lined with muffin cases, filling them only 2/3 full.
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.
For the frosting, 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, fluffy, and spreadable.
Transfer the frosting to a piping bag, and frost the cooled cupcakes. Coat with desiccated coconut, and top each cupcake with a piece of coconut chocolate.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!