Triple Chocolate Coconut Filled Cupcakes Recipe

Name: Triple Chocolate Coconut Filled Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1/4 cups Butter; 1/2 cups Semi-Sweet Chocolate Chips; 1/3 cups Coconut Oil/butter; 1-1/4 cup Granulated Sugar; 2 whole Eggs; 1/2 teaspoons Vanilla Extract; 1/2 cups Cocoa Powder; 3/4 teaspoons Baking Soda; 1/4 teaspoons Salt; 1 cup All-purpose Flour; 1/2 cups Sour Cream; 1/2 cups Whole Milk; _____; FOR THE FILLING:; 1/2 cups White Chocolate Chips; 4 ounces, weight Cream Cheese, Softened; 1/2 cups Shredded Sweetened Coconut; _____; FOR THE FROSTING:; 3/4 cups Butter, Softened; 1/2 cups Cocoa Powder; 1/2 teaspoons Vanilla Extract; 2 cups Powdered Sugar; 1/4 cups Whole Milk; 1-1/2 cup Plain Whipped Cream; 1/3 cups Shredded Sweetened Coconut, Lightly Toasted For Garnish

Servings: persons

FOR THE CUPCAKES:
1/4 cups Butter
1/2 cups Semi-Sweet Chocolate Chips
1/3 cups Coconut Oil/butter
1-1/4 cup Granulated Sugar
2 whole Eggs
1/2 teaspoons Vanilla Extract
1/2 cups Cocoa Powder
3/4 teaspoons Baking Soda
1/4 teaspoons Salt
1 cup All-purpose Flour
1/2 cups Sour Cream
1/2 cups Whole Milk
_____
FOR THE FILLING:
1/2 cups White Chocolate Chips
4 ounces, weight Cream Cheese, Softened
1/2 cups Shredded Sweetened Coconut
_____
FOR THE FROSTING:
3/4 cups Butter, Softened
1/2 cups Cocoa Powder
1/2 teaspoons Vanilla Extract
2 cups Powdered Sugar
1/4 cups Whole Milk
1-1/2 cup Plain Whipped Cream
1/3 cups Shredded Sweetened Coconut, Lightly Toasted For Garnish

1
Preheat oven to 350 degrees F. Line cupcake pans with 16 paper liners, spray tops of pans lightly with non-stick cooking spray and set aside.
2
Place butter and chocolate chips in a small bowl. Microwave on 30 second bursts until butter has melted (make sure to stir between bursts). Stir mixture until residual heat from the butter has melted chocolate chips completely. Stir in coconut butter to melt it. Pour melted mixture into a larger bowl and whip with the granulated sugar until combined. Stir in eggs and vanilla.
3
Sift cocoa, salt, baking soda and flour. Slowly stir dry ingredients into wet ingredients until barely incorporated. Carefully fold in sour cream and milk. Batter will be thick. Drop by the tablespoon into prepared pans until each is 3/4 full. Bake 25-30 minutes or until toothpick comes out clean. Remove from oven and set aside to cool.
4
To make the filling, melt white chocolate chips in a small bowl. Microwave on 30 second bursts until chips have melted (make sure to stir between bursts). Once chocolate is melted thoroughly, whip with cream cheese and then stir in coconut.
5
Once cupcakes are cooled completely, scoop a small hole out of the top of cake (about 3/4 inch in diameter and 1/2 inch deep). Spoon coconut filling evenly into the small holes. Set aside.
6
For the frosting, whip butter, cocoa, vanilla and powdered sugar together. While mixer is on low speed, stream in milk. Scrape sides and bottom of bowl and whip on high speed for 2 minutes. Carefully fold in whipped cream.
7
Frost cooled cupcakes with about 1 heaping tablespoon of frosting. Once all cupcakes are frosted, top with toasted coconut.
8
Store in refrigerator until ready to serve.

1642

kcal

Calories

113

Fat

153

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 27 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1/4 cups Butter, 1/2 cups Semi-Sweet Chocolate Chips, 1/3 cups Coconut Oil/butter, and more.

Yes, Triple Chocolate Coconut Filled 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.

That's it — enjoy your meal!

Triple Chocolate Coconut Filled Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions