The Best Chocolate Coconut Cupcakes Recipes

CHOCOLATE COCONUT CUPCAKES

Steps:

• In a medium heatproof bowl, add the chocolate and cocoa powder. Pour hot water over mixture. Cover and let stand for 5 minutes. Whisk mixture gently until thick and smooth, then set aside to cool completely.
• Meanwhile, preheat the oven to 350°F. Line a standard 12-cup muffin tin with liners.
• In a small bowl, whisk together the flour, sugar, brown sugar, salt, and baking soda.
• Whisk the coconut milk, coconut oil, eggs, egg yolk, vinegar, and vanilla into the cooled chocolate mixture until smooth. Stir in the flour mixture until smooth, being careful not to overmix.
• Using a spring-loaded scoop, divide the batter evenly among prepared muffin cups. Bake until cupcakes are set and firm to the touch, about 17 to 20 minutes.
• Let cupcakes cool in pan on a wire rack for 10 minutes before removing from pan to cool completely, about 1 hour. Cupcakes can be stored in an airtight container at room temperature for up to 1 day.
• In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Add the salt, coconut extract, and coconut milk and beat on medium for 1 minute, adding more cream if needed or more powdered sugar to thicken.
• Place the coconut in a medium skillet set over medium heat. Stirring constantly, toast until golden brown. Remove and let cool.
• Use an offset spatula to spread the frosting onto each cupcake. Sprinkle with the cooled toasted coconut. Serve or store for 1 day at room temperature or up to 2 days covered in the fridge.

CHOCOLATE COCONUT CUPCAKES

Steps:

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

COCONUT CUPCAKES

Steps:

• Preheat the oven to 325 degrees F.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
• In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
• Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
• Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
• Frost the cupcakes and sprinkle with the remaining coconut.