Coconut Fudge Filled Cupcakes
Indulge in the tropical decadence of Coconut Fudge Filled Cupcakes, a dessert that combines rich chocolatey goodness with a luscious coconut fudge center. These moist, cocoa-infused cupcakes are filled with a decadent mixture of sweetened condensed milk, shredded coconut, and melted chocolate chips, creating a gooey surprise in every bite. Topped with a pillowy whipped cream frosting and optionally garnished with toasted coconut flakes, these treats strike the perfect balance between creamy, crunchy, and chocolaty. Ideal for parties or as a special indulgence, these cupcakes are easy to make yet look and taste bakery-worthy. Whether you're a coconut lover or a chocolate enthusiast, this recipe is a must-try delight!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 2 large eggs
- 0.5 cups milk
- 0.25 cups vegetable oil
- 2 teaspoons vanilla extract
- 0.5 cups boiling water
- 0.75 cups sweetened condensed milk
- 1 cup shredded coconut
- 4 ounces semi-sweet chocolate chips
- 2 tablespoons unsalted butter
- 2 cups whipped cream frosting
- 0.5 cups toasted coconut flakes (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large bowl, sift together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until just combined.
Gradually mix in the boiling water to the batter. The batter will be thin—this is normal.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
To make the coconut fudge filling, combine the sweetened condensed milk, shredded coconut, chocolate chips, and unsalted butter in a small saucepan. Cook over low heat, stirring constantly, until the mixture is smooth and thickened (about 5 minutes). Let cool slightly.
Using a small knife or a cupcake corer, cut out a small hole in the center of each cupcake. Save the removed pieces as caps to cover the filling.
Fill each cupcake with about 1 tablespoon of the coconut fudge filling. Replace the cupcake cap to seal.
Frost the cupcakes with whipped cream frosting using a piping bag or a spatula.
If desired, top with toasted coconut flakes for added flavor and decoration.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
Nutrition Facts
Calories |
6717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 375.6 g | 482% | |
| Saturated Fat | 238.3 g | 1192% | |
| Polyunsaturated Fat | 34.5 g | ||
| Cholesterol | 830 mg | 277% | |
| Sodium | 3157 mg | 137% | |
| Total Carbohydrate | 842.2 g | 306% | |
| Dietary Fiber | 85.0 g | 304% | |
| Total Sugars | 571.4 g | ||
| Protein | 106.4 g | 213% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 1320 mg | 102% | |
| Iron | 38.4 mg | 213% | |
| Potassium | 4388 mg | 93% | |
*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.
