Chip-Filled Coconut Cupcakes With Coconut Frosting

Name: Chip-Filled Coconut Cupcakes With Coconut Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18 1/4 ounce) box white cake mix; ½ cup water; ½ cup coconut milk; ⅓ cup vegetable oil; 3 large eggs; 1 cup miniature semisweet chocolate chips; ½ cup butter, softened; ½ cup coconut milk; 5 cups confectioners' sugar; 1 ½ cups sweetened flaked coconut

Servings: persons

1
Preheat oven to 350 degrees.
2
Line 2 (12 cup) muffin pans with paper liners.
3
In a large bowl, combine cake mix, water, milk, oil and eggs.
4
Beat at low speed with an electric mixer for 1 minute.
5
Increase speed to medium and beat fro 2 minutes, or until smooth.
6
Stir in chocolate morsels.
7
Spoon batter evenly into prepared muffin cups.
8
Bake 18 minutes, or until a wooden toothpick inserted into the center comes out clean.
9
Let cool in pan for 10 minutes Remove from pan and cool completely on wire racks.
10
In a large bowl, beat butter and milk at medium speed with an electric mixer until completely combined.
11
Gradually beat in confectioners sugar until smooth.
12
Spread frosting evenly over each cupcake.
13
Sprinkle with coconut.

1724

kcal

Calories

Fat

280

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (18 1/4 ounce) box white cake mix, ½ cup water, ½ cup coconut milk, ⅓ cup vegetable oil, and more.

Yes, Chip-Filled Coconut Cupcakes With Coconut Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!