If you’re on the hunt for a dessert that’s both indulgent and comforting, look no further than these The Best Chocolate Coconut Cupcakes. Each bite is a delightful experience, featuring rich chocolate cake paired with luscious coconut frosting. These cupcakes are perfect for birthdays, celebrations, or just a treat to brighten your day. Let’s dive into why this recipe is a must-try!
Why I Love This Recipe
There’s something about the combination of chocolate and coconut that feels like a warm hug. The Best Chocolate Coconut Cupcakes not only satisfy your sweet tooth but also bring a little tropical flair to your dessert table. The moist chocolate base is complemented by a creamy coconut frosting, making these cupcakes irresistible. Plus, they’re simple enough to whip up on a whim, yet impressive enough to serve at a gathering. It’s a win-win!
What to Buy
To make The Best Chocolate Coconut Cupcakes, gather the following ingredients:
- 3 tablespoons coconut or canola oil
- 1 stick unsalted butter, melted and slightly cooled
- 1/2 cup semi-sweet chocolate chips
- 1 cup granulated sugar
- 2 large eggs + 1 large egg yolk, at room temperature
- 1 teaspoon vanilla extract
- 3/4 cup + 2 tablespoons all-purpose flour, not packed
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 cup full-fat sour cream
- 1/2 cup hot coffee or hot water
- 1 cup heavy whipping cream
- 3/4 cup + 2 tablespoons granulated sugar
- 1 stick butter, at room temperature
- 1 1/2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 4 ounces sweetened shredded coconut
- 6 ounces unsalted butter, very soft
- 1 teaspoon vanilla extract
- 3 cups confectioners’ sugar, sifted
- 2 tablespoons coconut milk
- 1 (7 ounce) package sweetened flaked coconut, divided
Cook’s Kit
Before you start baking, make sure you have the following kitchen tools:
- Mixing bowls: For combining your ingredients.
- Whisk: To ensure a smooth batter.
- Cupcake pan: Essential for baking the cupcakes.
- Cupcake liners: For easy removal and a pretty presentation.
- Electric mixer: A hand mixer or stand mixer will make your frosting smooth and fluffy.
- Spatula: For scraping down the sides of your mixing bowl.
- Measuring cups and spoons: Precision is key in baking!
Make The Best Chocolate Coconut Cupcakes: A Simple Method
Creating The Best Chocolate Coconut Cupcakes is easier than you might think! Follow these simple steps:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners.
Step 2: Melt the Chocolate
In a small saucepan over low heat, melt the semi-sweet chocolate chips along with the coconut or canola oil. Stir until smooth, then set aside to cool slightly.
Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Step 4: Combine Wet Ingredients
In a large mixing bowl, combine the melted butter, sugar, eggs, egg yolk, and vanilla extract. Mix until well combined. Slowly add the melted chocolate mixture and mix until smooth.
Step 5: Add Dry Ingredients and Sour Cream
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream and hot coffee (or hot water). Mix until just combined; do not overmix.
Step 6: Bake
Divide the batter evenly among the lined cupcake wells, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 7: Prepare the Frosting
In a large mixing bowl, beat the room temperature butter with an electric mixer until creamy. Gradually add the confectioners’ sugar and cornstarch, mixing until smooth. Add the coconut milk and vanilla extract, mixing until fluffy.
Step 8: Add Coconut
Gently fold in the sweetened shredded coconut and half of the flaked coconut into the frosting.
Step 9: Frost the Cupcakes
Once the cupcakes are completely cool, generously frost each cupcake with the coconut frosting. Top with the remaining flaked coconut for a beautiful finish.
Easy Ingredient Swaps
If you’re missing an ingredient or want to customize the recipe, consider these swaps:
- Butter: Use coconut oil for a dairy-free option.
- Sour Cream: Greek yogurt can be used as a substitute.
- Cocoa Powder: Carob powder can replace cocoa for a different flavor.
- Granulated Sugar: Coconut sugar is a great alternative for a healthier option.
Flavor Logic
The combination of chocolate and coconut is a classic pairing that brings together rich, deep flavors with light, tropical notes. The chocolate cake provides a dense, moist base, while the coconut frosting adds a fluffy, sweet contrast. This balance creates a harmonious dessert that appeals to both chocolate lovers and coconut enthusiasts. Each bite is a celebration of flavor, making The Best Chocolate Coconut Cupcakes a favorite among many.
Keep-It-Fresh Plan
To keep your cupcakes fresh and tasty:
- Store the cupcakes in an airtight container at room temperature for up to 3 days.
- If you want to keep them longer, refrigerate for up to a week, but let them come to room temperature before serving.
- You can also freeze the cupcakes (without frosting) for up to 3 months. Thaw them at room temperature before frosting and serving.
Troubleshooting Q&A
Why did my cupcakes sink in the middle?
This could be due to overmixing the batter or opening the oven too early while baking. Make sure to mix just until combined and avoid peeking until the baking time is up.
Can I use a different type of chocolate for the cupcakes?
Absolutely! You can use dark chocolate for a richer flavor or even white chocolate for a different taste profile. Just ensure it’s melted and incorporated properly into the batter.
What should I do if my frosting is too runny?
If your frosting is too runny, gradually add more sifted confectioners’ sugar until it reaches your desired consistency. If it’s too thick, you can add a splash of coconut milk to loosen it.
How can I make my cupcakes more chocolatey?
For a more intense chocolate flavor, you can increase the cocoa powder by a couple of tablespoons or even add a tablespoon of instant espresso powder to amplify the chocolate notes!
Explore More
If you love The Best Chocolate Coconut Cupcakes, you might also enjoy these delicious recipes:
Let’s Eat
Now that you’ve mastered The Best Chocolate Coconut Cupcakes, it’s time to indulge! Whether you’re enjoying them with a cup of coffee or serving them at a party, these cupcakes are sure to impress. So gather your ingredients, follow the steps, and treat yourself and your loved ones to a delectable dessert that will have everyone coming back for seconds. Happy baking!
The Best Chocolate Coconut Cupcakes
Ingredients
For the Cupcakes:
- 3 tablespoons coconut or canola oil
- 1 stick unsalted butter melted and slightly cooled
- 1/2 cup semi-sweet chocolate chips
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1 large egg yolk at room temperature
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour not packed
- 2 tablespoons all-purpose flour not packed
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 cup full-fat sour cream
- 1/2 cup hot coffee or hot water
For the Frosting:
- 1 cup heavy whipping cream
- 3/4 cup granulated sugar
- 1 stick butter at room temperature
- 1 1/2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 4 ounces sweetened shredded coconut
- 6 ounces unsalted butter very soft
- 1 teaspoon vanilla extract
- 3 cups confectioners' sugar sifted
- 2 tablespoons coconut milk
- 1 package sweetened flaked coconut (7 ounces, divided)
Instructions
- Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners.
- In a small saucepan over low heat, melt the semi-sweet chocolate chips along with the coconut or canola oil. Stir until smooth, then set aside to cool slightly.
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, combine the melted butter, sugar, eggs, egg yolk, and vanilla extract. Mix until well combined. Slowly add the melted chocolate mixture and mix until smooth.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream and hot coffee (or hot water). Mix until just combined; do not overmix.
- Divide the batter evenly among the lined cupcake wells, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- In a large mixing bowl, beat the room temperature butter with an electric mixer until creamy. Gradually add the confectioners' sugar and cornstarch, mixing until smooth. Add the coconut milk and vanilla extract, mixing until fluffy.
- Gently fold in the sweetened shredded coconut and half of the flaked coconut into the frosting.
- Once the cupcakes are completely cool, generously frost each cupcake with the coconut frosting. Top with the remaining flaked coconut for a beautiful finish.
Equipment
- Mixing bowls
- Whisk
- Cupcake pan
- Cupcake Liners
- Electric Mixer
- Spatula
- Measuring cups and spoons
Notes
- Store the cupcakes in an airtight container at room temperature for up to 3 days.
- If you want to keep them longer, refrigerate for up to a week, but let them come to room temperature before serving.
- You can also freeze the cupcakes (without frosting) for up to 3 months. Thaw them at room temperature before frosting and serving.
