Instructions

• Preheat the oven to 350°F (175°C). Line a cupcake pan with paper liners.
• In a medium bowl, whisk together 1 cup full‑fat coconut milk, 3/4 cup granulated sugar, and 1/3 cup softened coconut oil until incorporated. If the coconut oil still has solid pieces, warm the mixture in short 10–15 second microwave bursts just until the oil melts so no chunks remain. Stir in 1 teaspoon vanilla extract.
• In a separate bowl, sift together 1 1/4 cups all‑purpose flour, 1/3 cup sifted cocoa powder, 3/4 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
• Make a well in the center of the dry ingredients, pour in the coconut milk mixture, and stir gently until the dry ingredients are just incorporated. Do not overmix.
• Spoon the batter into the lined cupcake tins, filling each liner to no more than 2/3 full (about a scant 1/4 cup of batter per cupcake). Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
• Transfer the cupcakes to a cooling rack and let them cool completely before frosting.
• For the whipped coconut cream: ensure the 12 ounces coconut cream has been chilled overnight. Open the can and spoon only the solid coconut cream into a chilled mixing bowl, discarding or reserving any liquid. Beat the solid coconut cream on high speed until smooth. Add 1/2 cup powdered sugar and beat until the mixture is smooth and holds soft peaks. Return the bowl to the refrigerator for 15–20 minutes to firm up slightly.
• Frost the completely cooled cupcakes with a thin layer or small dollop of the whipped coconut cream (it will be loose and will not hold large swirls). Immediately dip the top of each frosted cupcake into 1/2 cup shredded coconut so the coconut adheres to the frosting.
• Serve the cupcakes the day they are made for best texture. Store any leftovers in an airtight container in the refrigerator for 1–2 days.