Chocolate Coconut Cupcakes
User Reviews
5
Chocolate Coconut Cupcakes
Description
The cupcakes start with melting bittersweet chocolate and cocoa powder mixed with boiling water, cooled before combining with coconut milk, coconut oil, eggs, vinegar, and vanilla for a moist batter. Flour, sugars, salt, and baking soda are folded in gently to maintain a tender crumb. Baked in muffin cups, the cupcakes develop a firm yet tender texture with distinct chocolate depth enhanced by coconut ingredients.
The frosting balances sweetness and creaminess through unsalted butter whipped with sifted powdered sugar, salt, and a measured amount of coconut extract. Coconut milk is added to adjust texture, making it smooth and spreadable. The frosting crowns each cupcake, complemented by a topping of sweetened shredded coconut for extra chewiness and flavor.
This dessert combines chocolate intensity with coconut’s subtle richness and fragrant notes. The combination of textures—moist crumb and creamy frosting with shredded topping—provides a layered experience. It suits celebrations or any time a chocolate cupcake with a coconut twist is desired.
Ingredients
For the chocolate cupcakes:
- 5 ounces bittersweet chocolate finely chopped
- 1/3 cup Dutch-process cocoa powder
- 1/2 cup water boiling
- 3/4 cup all-purpose flour 95 grams
- 1/2 cup granulated sugar 100 grams
- 1/4 cup light brown sugar packed, 50 grams
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup coconut milk shaken well or whisked until somewhat smooth, full-fat, canned
- 1/4 cup coconut oil melted, virgin
- 2 egg at room temperature, large eggs plus one egg yolk
- 2 teaspoons white vinegar
- 1 teaspoon vanilla extract
For the coconut buttercream:
- 3 cups powdered sugar sifted
- 8 ounces unsalted butter at room temperature
- 1/4 teaspoon salt fine
- 1/2 to 1 teaspoon coconut extract
- 2 tablespoons coconut milk full-fat, canned
For the toppings:
- 1 cup coconut shredded, sweetened, 85 grams
Instructions
Make the cupcakes:
- In a medium heatproof bowl, add the chocolate and cocoa powder. Pour hot water over mixture. Cover and let stand for 5 minutes. Whisk mixture gently until thick and smooth, then set aside to cool completely.
- Meanwhile, preheat the oven to 350°F. Line a standard 12-cup muffin tin with liners.
- In a small bowl, whisk together the flour, sugar, brown sugar, salt, and baking soda.
- Whisk the coconut milk, coconut oil, eggs, egg yolk, vinegar, and vanilla into the cooled chocolate mixture until smooth. Stir in the flour mixture until smooth, being careful not to overmix.
- Using a spring-loaded scoop, divide the batter evenly among prepared muffin cups. Bake until cupcakes are set and firm to the touch, about 17 to 20 minutes.
- Let cupcakes cool in pan on a wire rack for 10 minutes before removing from pan to cool completely, about 1 hour. Cupcakes can be stored in an airtight container at room temperature for up to 1 day.
Make the frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Add the salt, coconut extract, and coconut milk and beat on medium for 1 minute, adding more cream if needed or more powdered sugar to thicken.
Toast the coconut:
- Place the coconut in a medium skillet set over medium heat. Stirring constantly, toast until golden brown. Remove and let cool.
To assemble:
- Use an offset spatula to spread the frosting onto each cupcake. Sprinkle with the cooled toasted coconut. Serve or store for 1 day at room temperature or up to 2 days covered in the fridge.
User Reviews
Overall Rating
5
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