Chocolate-Coconut Cupcakes Recipe

Name: Chocolate-Coconut Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, softened; 3/4 cup sugar; 2 large eggs; 1 teaspoon coconut extract or vanilla extract; 1 1/4 cups all-purpose flour; 1/3 cup unsweetened cocoa powder; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup unsweetened coconut milk or refrigerated whole milk; 3 cups sweetened flaked coconut, divided; Garnish: whole or slivered almonds

Servings: persons

1/2 cup butter, softened
3/4 cup sugar
2 large eggs
1 teaspoon coconut extract or vanilla extract
1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup unsweetened coconut milk or refrigerated whole milk
3 cups sweetened flaked coconut, divided
Garnish: whole or slivered almonds

1
Beat butter and sugar at medium speed with an electric mixer until fluffy. Beat in eggs, 1 at a time. Beat in coconut extract.
2
Combine flour and next 4 ingredients; add to butter mixture alternately with coconut milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition, stopping to scrape down sides of bowl as needed. Add 1 cup coconut, blending well.
3
Spoon batter into 18 muffin cups lined with muffin cup liners. Bake at 350u00b0 for 18 minutes or until toothpick inserted in center comes out with moist crumbs clinging. Remove from pan; cool completely on a wire rack.
4
Top cupcakes with Coconut-Marshmallow Buttercream Frosting. Top with remaining 2 cups coconut; drizzle with Chocolate Ganache. Garnish, if desired.

615

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 12 ingredients. The key ingredients include: 1/2 cup butter, softened, 3/4 cup sugar, 2 large eggs, 1 teaspoon coconut extract or vanilla extract, 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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