Chocolate Coconut Cupcakes

Recipe By Tessa Arias
  |  
March 27th, 2020
5 from 2 votes
5 from 2 votes

Easy Chocolate Coconut Cupcakes are ultra tender and moist chocolate cupcakes topped with homemade coconut buttercream frosting and toasted coconut. Add some egg candies and it's the perfect Easter treat!

Yield: 12 cupcakes

Prep Time: 30 minutes

Cook: 20 minutes

Tessa's Recipe Rundown...

Taste: Chocolate and coconut is such a fantastic combo!
Texture: The cupcakes are crazy tender, moist, and rich while the creamy frosting is perfectly balanced by the hint of crunch in the toasted coconut.
Ease: Easy peasy!
Pros: Fun spring recipe for Easter or whenever the “Mounds” craving hits.
Cons: None.
Would I make this again? Definitely!

I talk often — and admittedly think even more often — about chocolate flavor pairings.

My go to is usually chocolate with MORE CHOCOLATE.

But sometimes you need to switch it up. I realized recently that I tend to enjoy coconut more in savory dishes than sweet.

Chocolate coconut cupcake on a plate with a bite taken out

With Easter just around the corner I thought these Chocolate Coconut Cupcakes would be a perfect simple recipe to work on.

My goal was to use coconut in as many forms as possible so it would be able to match the intensity of the chocolate flavor.

You’ll see there’s coconut oil, coconut milk, coconut extract, and shredded coconut. Each of those ingredients save the extract offer not only a lovely coconut flavor but also a crucial texture component!

Row of three chocolate coconut cupcakes with Easter candies on top

Top with chocolate Easter candies and you have an adorable festive dessert with a surprisingly small amount of effort or artistic skill required.

How to Make Homemade Chocolate Coconut Cupcakes

Frosting chocolate cupcakes with coconut buttercream

Why combine chocolate, cocoa, and boiling water?

Not only does this melt the chocolate, but the boiling water helps to ‘bloom’ the cocoa powder. Meaning it helps it to release its flavor compounds for a richer chocolate experience!

Do I have to use Dutch Process Cocoa Powder?

For best results, I find Dutch Process Cocoa Powder creates more moist and tender cupcakes with a deeper color. Dutch process tends to have more fat content and is less starchy than most grocery store natural cocoa powder products. Basically, you’re less likely to have dry cupcakes when using Dutch process.

However, because I understand not everyone can easily find Dutch process, especially these days, here’s how you can swap in Natural Cocoa Powder:

Use the same amount of natural unsweetened cocoa powder in place of the Dutch Process and omit the vinegar.

How to bake with coconut oil:

For this recipe, virgin coconut oil not only adds a rich texture but an extra hit of coconut flavor. Since the oil needs to be melted to incorporate into the batter, I find it easiest to measure melted. You can simply pop your glass container of coconut oil in the microwave without the metal lid and nuke until the top layer melts enough for the recipe.

By the way, I also have a great Coconut Oil Chocolate Chip Cookie recipe and a Coconut Oil Brownie recipe if you’re out of butter!

What if I don’t have coconut oil?
While coconut oil is best, you can use vegetable or canola oil instead. Just make sure it’s fresh and has no off aroma.

How to bake with coconut milk:

Be sure to use canned full fat coconut milk for best results. Anything else will create cupcakes that are less rich and more dry.

Since canned coconut milk tends to separate, vigorously shake the can before opening. If it’s still very separated, whisk until somewhat smooth before adding into the batter. It doesn’t have to be perfect, it’ll all blend together eventually. You just want to make sure you’re getting a good amount of both the fat solids and liquid, not too much of just one.

How to Make the Coconut Buttercream:

Mixing bowl of coconut buttercream frosting for cupcakes
Make sure your butter is completely softened to room temperature. In a stand mixer, combine the butter and sifted powdered sugar 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. Add the coconut extract to taste. You can always add more, but you can’t take away!

Help! I don’t have any butter or I need to make this dairy free.

The chocolate cupcake base is actually butter free and dairy free if you use DF chocolate. So you could pair it with whipped coconut cream in place of the coconut buttercream for a totally dairy free treat. May be especially helpful if you are low on butter during these crazy times.

How to Make Cupcakes Ahead of Time

Room temperature:
Store unfrosted in an airtight container at a cool room temperature for up to 2 days. Airtight plastic or glass containers work better than ziptop bags to prevent the tops from getting all sticky.

Store frosted cupcakes in an airtight container for up to 8 hours at room temperature. Refrigerate for up to 2 days. Let come to room temperature before serving.

Freezer:
If storing unfrosted cupcakes for longer, wrap cupcakes individually in plastic wrap (this prevents freezer burn and taste transference). Place cupcakes inside a freezer bag on a shelf in your freezer where they won’t get smashed. Freeze for up to 3 months.

Unwrap the cupcakes and allow to defrost at room temperature for about 1 to 2 hours.

Freeze the buttercream in an airtight container for up to 3 months. Defrost in the fridge overnight and re-whip in the stand mixer until light and fluffy again. Add a tablespoon or 2 of powdered sugar if it needs to thicken.

Three chocolate coconut cupcakes with toasted coconut

More Easter Cake Recipes

More Chocolate Cupcake Recipes

5 from 2 votes

How to make
Chocolate Coconut Cupcakes

Yield: 12 cupcakes
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Easy Chocolate Coconut Cupcakes are ultra tender and moist chocolate cupcakes topped with homemade coconut buttercream frosting and toasted coconut. Add some egg candies and it's the perfect Easter treat!

Ingredients

For the chocolate cupcakes:

  • 5 ounces (142 grams) bittersweet chocolate, finely chopped
  • 1/3 cup (28 grams) Dutch-process cocoa
  • 1/2 cup boiling water
  • 3/4 cup (95 grams) all-purpose flour
  • 1/2 cup (100 grams) granulated sugar
  • 1/4 cup (50 grams) packed light brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup full fat canned coconut milk, shaken well or whisked until somewhat smooth
  • 1/4 cup melted virgin coconut oil
  • 2 large eggs plus one egg yolk, at room temperature
  • 2 teaspoons white vinegar
  • 1 teaspoon vanilla extract

For the coconut buttercream:

  • 3 cups (375 grams) powdered sugar, sifted
  • 8 ounces (227 grams) unsalted butter, at room temperature
  • 1/4 teaspoon fine salt
  • 1/2 to 1 teaspoon coconut extract
  • 2 tablespoons full fat canned coconut milk

For the toppings:

  • 1 cup (85 grams) shredded sweetened coconut
  • Easter egg chocolate candies

Directions

Make the cupcakes:

  1. 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.
  2. Meanwhile, preheat the oven to 350°F. Line a standard 12-cup muffin tin with liners.
  3. In a small bowl, whisk together the flour, sugar, brown sugar, salt, and baking soda.
  4. 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.
  5. 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.
  6. 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:

  1. 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:

  1. Place the coconut in a medium skillet set over medium heat. Stirring constantly, toast until golden brown. Remove and let cool.

To assemble:

  1. Use an offset spatula to spread the frosting onto each cupcake. Sprinkle with the cooled toasted coconut. Garnish with Easter egg candies, if desired. Serve or store for 1 day at room temperature or up to 2 days covered in the fridge.
Course: Dessert
Cuisine: American
Keyword: easter

Photos by Ashley McLaughlin.

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating




  1. #
    Rima — April 15, 2020 at 5:43 am

    This cupcake was amazing! Can’t believe I have tried cupcakes for the first time and trust me, it was a hit in my family. Your recipe’s are amazing, waiting for the new one.

  2. #
    LiAnne Tasato — April 22, 2020 at 5:54 pm

    Could I use vanilla extract instead of coconut extract in the frosting? Do you think it’ll still taste a little like coconut?

  3. #
    Wendy — June 27, 2020 at 1:48 am

    I had made this cupcake for my kid’s birthday and I love it. My husband thought the same lol, he ate four when I was done and not watching him haha
    They are so yummy! I will definitely put it on my favorite recipe list. Thank you so much

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