Chocolate Coconut Cupcakes
Indulge in the perfect balance of rich chocolate and tropical coconut with these irresistible Chocolate Coconut Cupcakes. Featuring a moist and decadent cocoa-infused cake base, these cupcakes are topped with a luscious coconut buttercream frosting made with creamy coconut milk and sweetened shredded coconut for a dreamy, textured finish. Perfect for any celebration or as an elevated everyday treat, this recipe combines simple ingredients and straightforward techniques, ensuring bakery-quality results right at home. With a prep time of just 20 minutes and yielding 12 perfectly portioned servings, these cupcakes are an easy yet impressive dessert option. Garnish with extra shredded coconut for a beautiful presentation and enjoy a harmonious blend of chocolatey richness and tropical sweetness in every bite. Perfect keywords: chocolate coconut cupcakes, coconut buttercream frosting, easy cupcake recipes, chocolate coconut dessert.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.25 cups granulated sugar
- 0.5 cups unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 0.75 teaspoons baking soda
- 0.5 teaspoons salt
- 2 large eggs
- 0.75 cups whole milk
- 0.5 cups vegetable oil
- 2 teaspoons pure vanilla extract
- 0.75 cups boiling water
- 0.5 cups unsalted butter
- 3 cups powdered sugar
- 2 tablespoons coconut milk
- 1 cup sweetened shredded coconut
- 0.25 teaspoons salt (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-count muffin tin with cupcake liners.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until well combined.
Gradually mix the wet ingredients into the dry ingredients until you have a smooth batter.
Slowly stir in the boiling water, mixing until the batter is thin but fully incorporated.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 22-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
To make the frosting, beat the unsalted butter with an electric mixer until light and fluffy.
Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
Mix in the coconut milk, salt, and shredded coconut, beating until the frosting is creamy and smooth.
Once the cupcakes are completely cooled, generously frost each one with the coconut frosting.
Sprinkle additional shredded coconut over the frosted cupcakes for decoration, if desired.
Serve immediately or store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
5286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.5 g | 270% | |
| Saturated Fat | 80.3 g | 401% | |
| Polyunsaturated Fat | 67.4 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 3779 mg | 164% | |
| Total Carbohydrate | 884.6 g | 322% | |
| Dietary Fiber | 53.8 g | 192% | |
| Total Sugars | 646.2 g | ||
| Protein | 64.3 g | 129% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 478 mg | 37% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 2585 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
