Chocolate Coconut Cupcakes with Chocolate Frosting
These moist chocolate coconut cupcakes feature a soft and fluffy coconut cupcake that are topped with rich chocolate frosting!
Servings: 14 cupcakes
Calories: 445kcal
Equipment
- 2 cupcake pans
Ingredients
Coconut Cupcakes
- 1 ½ cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ cup unsalted butter room temperature
- ¾ cup granulated sugar
- ¼ cup coconut oil
- 2 large eggs room temperature
- 3 teaspoons vanilla extract
- ½ cup coconut milk canned
- ¼ cup sour cream room temperature
- ½ cup unsweetened shredded coconut
Chocolate Frosting
- 2 sticks unsalted butter room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 3 cups confectioners' sugar
- ½ cup dutch processed cocoa powder
- 3-4 tablespoons heavy cream
Instructions
- Preheat the oven to 350°Fahrenheit/175°Celsius. Place 14 cupcake liners in 2 cupcake pans.
- In a bowl, whisk together the flour, salt and baking powder.1 ½ cups cake flour, 2 teaspoons baking powder, ½ teaspoon kosher salt
- In a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, combine the butter, oil and sugar for 2-3 minutes on medium speed until light and fluffy.¼ cup unsalted butter, ¾ cup granulated sugar, ¼ cup coconut oil
- Add the eggs and vanilla extract and mix to combine.2 large eggs, 3 teaspoons vanilla extract
- Mix in the sour cream.¼ cup sour cream
- Add in the dry ingredients and mix until just combine, then slowly pour in the milk.½ cup coconut milk
- Gently stir in the shredded coconut.½ cup unsweetened shredded coconut
- Using a spoon or a medium cookie scoop, scoop out the cupcake batter into the liners. You want them to be about ¾ full.
- Bake for 18-22 minutes. Let the cupcakes cool in the pan for 10 minutes before removing and letting them cool completely on a wire cooling rack.
- In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand held mixer, combine the room temperature butter with the confectioners' sugar, salt, vanilla extract and cocoa powder on low speed.2 sticks unsalted butter, 1 teaspoon vanilla extract, ¼ teaspoon kosher salt, 3 cups confectioners' sugar, ½ cup dutch processed cocoa powder
- Increase the speed to medium-high and beat for 2-3 minutes, until light and fluffy.
- If the frosting isn't as creamy as you would like, add in the heavy cream and beat on medium speed until spreadable.3-4 tablespoons heavy cream
- Frost the cupcakes and enjoy! I sprinkled over extra unsweetened shredded coconut.
Video
Notes
My recipes have been developed and tested in cups and metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way.
I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients before you start baking.
Butter: I use European style butter in my recipes. This will make your frosting much creamier and richer.
Cake Flour: you can swap it out for all-purpose flour but your cupcakes might not be as soft. If you're in the UK, use plain flour. Cake flour in the US is a low protein flour, it isn't flour like self-rising flour!
Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. Please note, I am using Diamond Crystal kosher salt and not Morton Salt, which is far too salty for this recipe.
Coconut Oil: usually in baking and cooking you use odorless coconut oil, but here we want one that is flavored! Feel free to swap it out for neutral oil like sunflower oil or canola oil.
Coconut Milk: make sure to use canned coconut milk, not the type in a carton in the refrigerated section of the grocery store.
Sour Cream: You can swap out sour cream for full-fat Greek yogurt or creme fraiche.
Storage: Keep in an airtight container in the fridge for up to 5 days. Let it come to room temperature before eating.
Nutrition
Calories: 445kcal | Carbohydrates: 50g | Protein: 4g | Fat: 27g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 204mg | Potassium: 121mg | Fiber: 2g | Sugar: 37g | Vitamin A: 616IU | Vitamin C: 0.2mg | Calcium: 58mg | Iron: 1mg
