Coconut Cupcakes With Curry-Chocolate Frosting

Name: Coconut Cupcakes With Curry-Chocolate Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Coconut cupcakes; 2 cups AP flour; 1/2 teaspoon salt; 1 1/2 cups sweetened flaked coconut; 1 teaspoon baking soda; 1/2 cup buttermilk; 1/2 cup unsweetened coconut milk; 2 cups sugar; 1 cup unsalted butter, at room temp; 5 eggs yolks, at room temp; 3 egg whites, at room temp; Curry chocolate buttercream; 1 cup unsalted butter, at room temp; 3 cups powdered sugar; 1/2 cup cocoa powder; 1 teaspoon vanilla extract; 4 tablespoons heavy cream; 1 teaspoon curry powder; 3/4 cup toasted sweetened shredded coconut

Servings: persons

Coconut cupcakes
2 cups AP flour
1/2 teaspoon salt
1 1/2 cups sweetened flaked coconut
1 teaspoon baking soda
1/2 cup buttermilk
1/2 cup unsweetened coconut milk
2 cups sugar
1 cup unsalted butter, at room temp
5 eggs yolks, at room temp
3 egg whites, at room temp
Curry chocolate buttercream
1 cup unsalted butter, at room temp
3 cups powdered sugar
1/2 cup cocoa powder
1 teaspoon vanilla extract
4 tablespoons heavy cream
1 teaspoon curry powder
3/4 cup toasted sweetened shredded coconut

1
Preheat the oven to 350 degrees and prep two muffin pans with paper or foil liners.
2
Mix the flour, salt and coconut in one bowl. In another bowl, mix the buttermilk, coconut milk and baking soda.
3
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter for 1 minute at medium speed before adding the sugar and creaming for an additional 3 minutes. Add the egg yolks and beat well, about 2 minutes, until a thick mixture is formed. Add the flour mixture in 3 additions, alternating with the milk mixture.
4
Using a clean bowl and the whisk attachment (make sure there's absolutely no fat on either or the whites won't whip up properly), whip the egg whites with a pinch of salt until medium peaks form.
5
Gently fold about 1/3 of the egg whites into the batter to lighten it up, then fold the rest in just until combined.
6
Spoon the mixture into the cupcake tins and bake for 25-30 minutes, until a toothpick inserted into the center comes out clean. Cool completely before frosting.
7
To make the frosting, in a mixer with the paddle attachment, cream the butter for 3-4 minutes on medium speed. Turn off the mixer. Sift 3 cups of the powdered sugar and the cocoa into the mixing bowl. Turn your mixer on the lowest speed until the sugar and cocoa are mixed in, then increase the speed to medium, add the vanilla, salt, cream and curry powder, and beat until well incorporated. Feel free to add more powdered sugar if your frosting needs to be stiffened up a bit.
8
Frost the cupcakes as you normally would, and top with a small sprinkle of the toasted coconut.

2355

kcal

Calories

143

Fat

247

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 19 ingredients. The key ingredients include: Coconut cupcakes, 2 cups AP flour, 1/2 teaspoon salt, 1 1/2 cups sweetened flaked coconut, and more.

Yes, Coconut Cupcakes With Curry-Chocolate 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!