Chocolate Coconut Cupcakes
Moist and rich chocolate coconut cupcakes topped with fluffy coconut buttercream. An easy homemade treat perfect for family gatherings, parties, or cozy weekends.
Yield: 12 cupcakes
Calories: 280kcal
Cost: $5
Equipment
- Muffin tin (12-cup)
- Paper cupcake liners
- Mixing Bowl
- Hand whisk or electric mixer
- spatula
- Cooling rack
Materials
Cupcakes
- 1 cup all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 tsp baking powder
- 0.25 tsp salt
- 0.5 cup coconut oil melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 0.75 cup coconut milk
Coconut Buttercream
- 0.5 cup unsalted butter softened
- 2.5 cups powdered sugar
- 2-3 tbsp coconut milk or more if needed
- 1 tsp coconut extract optional, for stronger flavor
- 0.5 cup shredded coconut for topping
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with 12 paper liners.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In a large bowl, whisk melted coconut oil, sugar, and eggs until smooth. Stir in vanilla and coconut milk.
- Add dry ingredients into wet ingredients. Mix gently until just combined do not overmix.
- Fill each cupcake liner about ⅔ full with batter. Bake for 18–22 minutes, or until a toothpick comes out clean.
- Allow cupcakes to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
- For the frosting, beat butter until creamy. Add powdered sugar gradually, mixing well. Add coconut milk and coconut extract, whipping until smooth and fluffy.
- Frost cooled cupcakes with buttercream and sprinkle with shredded coconut.
Notes
For a dairy-free version, use plant-based butter in the frosting.
To freeze, wrap unfrosted cupcakes in plastic wrap and store in a freezer bag for up to 3 months.