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The Best Chocolate Coconut Cupcakes

Indulge in these irresistible Chocolate Coconut Cupcakes, featuring a rich chocolate base topped with creamy coconut frosting!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 12 servings

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.