Chocolate Coconut Cupcakes Recipe

Name: Chocolate Coconut Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup flour; 1/3 cup cocoa powder; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/4 cup shortening; 1 cup coconut milk; 3/4 cup sugar; 1 teaspoon vanilla extract; 2 teaspoons coconut extract; 1/2 cup shredded coconut

Servings: persons

1 cup flour
1/3 cup cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup shortening
1 cup coconut milk
3/4 cup sugar
1 teaspoon vanilla extract
2 teaspoons coconut extract
1/2 cup shredded coconut

1
Preheat over to 350 degrees.
2
Mix together the flour, cocoa, baking powder and salt.
3
Melt the shortening over low heat. (Once melted, turn the heat off, but leave on stove so it doesn't solidify.).
4
In a separate bowl mix together coconut milk, sugar, vanilla and coconut extract. Stir in the melted shortening.
5
Add the flour mixture in batches. Mix until smooth.
6
Fold in the coconut.
7
Fill cupcake liners 2/3 full.
8
Bake for 25 minutes until a toothpick inserted into the center comes out clean.
9
Cool on a wire rack.

313

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 cup flour, 1/3 cup cocoa powder, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, and more.

Yes, Chocolate Coconut Cupcakes 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.

Chocolate Coconut Cupcakes

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