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
- salt
- 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.
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! ♥
Check out these cupcakes next!
Chocolate Coconut Cupcakes
Deliciously moist and fluffy chocolate cupcakes topped with a creamy coconut-infused buttercream frosting, and coated with desiccated coconut!
Ingredients
For the Cupcakes
- 1 cup (100g) cake flour*
- 1/2 cup (50g) cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, room temperature
- 3/4 cup (150g) caster/granulated sugar
- 2 teaspoons vanilla extract
- 1/2 cup (115g) unsalted butter, melted
- 1/2 cup (120g) Greek-style yogurt
For the Frosting
- 4 cups (500g) icing/powdered sugar
- 1 cup (226g) unsalted butter, softened
- 2 - 3 tablespoons coconut milk
- 1 teaspoon coconut extract
- 1 cup (60g) desiccated coconut
- 2 coconut chocolate bars, such as Bounty
Instructions
For the Cupcakes
- Preheat the oven to 180C/350F/Gas 4. Line a 12-cup muffin tin with muffin cases, and set aside.
- Whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- 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.
- Divide the batter evenly between the muffin cases, filling 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 before frosting.
For the Frosting
- 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.
- 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.
Nutrition Information:
Yield: 12 cupcakes Serving Size: 1 cupcakeAmount Per Serving: Calories: 738Total Fat: 34gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 94mgSodium: 210mgCarbohydrates: 108gFiber: 3gSugar: 93gProtein: 5g
4 comments
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
Thanks, Demeter! Wishing you an awesome weekend, too! xoxo
Yum! They look so fluffy!
kari
http://sweetteasweetie.com/apple-garnacha-wine-sauce-pork-tenderloin/
So good