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Easter Chocolate Coconut Cupcake on a plate with a bite taken out

Chocolate Coconut Cupcakes

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!
Course Dessert
Cuisine American
Keyword easter
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yields: 12 cupcakes
Recipe by Tessa Arias

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.