Dessert/ Recipes

Homemade Chocolate Coconut Cupcakes

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If you are looking for an amazing cupcake recipe, you have to try these Homemade Chocolate Coconut Cupcakes. These buttermilk cupcakes have a rich chocolate cupcake combined with coconut to create a moist tender cupcake that tastes fabulous.
 
chocolate mocha cupcakes

Homemade Chocolate Coconut Cupcakes

I am always looking for new cupcake recipes. I love everything about cupcakes. They are the perfect way to control portions. They work for a simple dessert at home and they are great to take to a party or get together. But while I love cupcakes, I like to find fun ways to change then up and create something new. That is how these chocolate cupcakes were born.

chocolate coconut cupcakes

How do you make extra moist cupcakes?

When you are making cupcakes, you want to make sure you have moist cupcakes. The best way to not have dry cupcakes is to not overbake the cupcakes. When you over bake the cupcake,s it creates a dry cupcake that does not taste good. Another way to make moist cupcakes is to use buttermilk. This gives the cupcakes a great taste and the buttermilk keeps the cupcake moist.

How much batter do you put in cupcakes?

When you are dividing the cake batter and putting it into the cupcake wrappers, you want to fill each cupcake 2/3 of the way full. This will vary on how much goes into each cupcake, measurement wise, depending on the size of the cupcake pan. When you fill the cupcakes 2/3 of the way full, it creates a full cupcake that comes up over the liner but does not overflow the cupcakes making a mess.

How to Store Chocolate Coconut Cupcakes

These cupcakes need to be stored in an airtight container. These cupcakes should be stored at room temperature. Since there is no cream cheese in the frosting you do not have to keep it in the refrigerator. This means that the cupcakes will do best at room temperature.

Can These Buttermilk Chocolate Cupcakes be Frozen

I love it when I can make cupcakes and freeze them. It lets me save cupcakes that will not get eaten before they go bad. Because of the frosting that is on top of these buttermilk chocolate cupcakes, I like to freeze the cupcakes before I wrap them in plastic wrap. Freeze the cupcakes on a plate. Once the frosting is frozen, wrap each cupcake well with plastic. This prevents the frosting from sticking to the plastic wrap. Then store the cupcakes in an airtight container or freezer bag. This protects the cupcakes from freezer burn and keeps them all together. When you are ready to thaw the cupcakes, you will want to make sure it is unwrapped first.

chocolate coconut cupcakes

How to make Chocolate Frosting?

  • Unsalted butter
  • Pure vanilla extract
  • Fine sea sal
  • Unsweetened cocoa powder
  • Confectioners’ sugar
  • Cold coffee

Ingredients for Chocolate Coconut Cupcakes

  • All-purpose flour
  • Granulated sugar
  • Unsweetened cocoa powder
  • Baking soda
  • Baking powder
  • Kosher salt
  • Eggs
  • Buttermilk
  • Freshly brewed hot coffee
  • Vegetable oil
  • Pure vanilla extract
  • Coconut extract
  • Sweetened shredded coconut

How do you Make Chocolate Coconut Cupcakes Recipe

Preheat the oven to 350 F. Line muffin pan with paper liners.

Sift the flour, sugar, cocoa powder, baking soda, baking powder and salt in the bowl of a stand mixer. Mix on low speed with the paddle attachment until combined.

Add eggs, buttermilk, coffee, oil, vanilla and coconut extract; beat on medium speed for 2 minutes. Fold in the shredded coconut. Batter will be thin. Transfer batter to a glass measuring cup with a pour spout and pour batter evenly into prepared pans.

Bake until wooden pick inserted in center comes out clean, about 18-22 minutes. Transfer pan to a wire rack and cool the cupcakes in pan for 10 minutes. Remove from the pan and let cool completely on a cooling rack.

To Make the Coconut Garnish:

spread the coconut onto a rimmed sheet pan. Toast in a 350°F oven, stirring frequently, until desired color is reached 5 to 10 minutes. Set aside to cool completely.

To make the frosting:

In the bowl of a stand mixer fitted with the paddle attachment, beat butter, vanilla, and salt on medium speed until creamy, about 3 minutes.

In a large bowl, sift together the cocoa powder and confectioners’ sugar.

Gradually add the dry ingredients to the butter and mix until fully incorporated. Scraping down the sides of the bowl as needed.

Add 3 tablespoons of cold coffee and beat on medium speed for about 5 minutes, scraping down the sides of the bowl as necessary. If you want your frosting a little thinner, gradually add in more coffee, 1 teaspoon at a time until you reach the desired consistency.

Frost cupcakes as desired and garnish with toasted coconut.

chocolate coconut cupcakes

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  • Apple Cupcakes with Apple Pie Topping – If you love apple cupcakes, I have the recipe for you. Apple cupcakes with apple pie filling! Can it get any better? Maybe because these cupcakes are easy to make as well. You have to try these cupcakes.

Now, remember to save this recipe on Pinterest for later 🙂

chocolate coconut cupcakes

 

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Homemade Chocolate Coconut Cupcakes


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  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Total Time: 37 minutes
  • Yield: 24 cupcakes 1x

Description

If you are looking for an amazing cupcake recipe, you have to try these Homemade Chocolate Coconut Cupcakes. These buttermilk cupcakes have a rich chocolate cupcake combined with coconut to create a moist tender cupcake that tastes fabulous.


Scale

Ingredients

For the Cupcakes:

  • 1 3/4 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2 large eggs, at room temperature
  • 1 cup buttermilk, shaken
  • 1 cup freshly brewed hot coffee
  • 1/2 cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon coconut extract
  • 1 cup sweetened shredded coconut

For the Frosting:

  • 4 sticks (2 cups) unsalted butter, room temperature
  • 2 teaspoons pure vanilla extract
  • 1/8 teaspoon fine sea salt
  • 2/3 cup unsweetened cocoa powder
  • 5 cups confectioners’ sugar
  • 35 tablespoons cold coffee

For the Garnish Topping:

  • 1 1/2 cups sweetened shredded coconut

Instructions

  1. Preheat the oven to 350 F. Line muffin pan with paper liners.
  2. 2. Sift the flour, sugar, cocoa powder, baking soda, baking powder and salt in the bowl of a stand mixer. Mix on low speed with the paddle attachment until combined.
  3. Add eggs, buttermilk, coffee, oil, vanilla and coconut extract; beat on medium speed for 2 minutes. Fold in the shredded coconut. Batter will be thin. Transfer batter to a glass measuring cup with a pour spout and pour batter evenly into prepared pans.
  4. Bake until wooden pick inserted in center comes out clean, about 18-22 minutes. Transfer pan to a wire rack and cool the cupcakes in pan for 10 minutes. Remove from the pan and let cool completely on a cooling rack.
  5. To Make the Coconut Garnish: spread the coconut onto a rimmed sheet pan. Toast in a 350°F oven, stirring frequently, until desired color is reached 5 to 10 minutes. Set aside to cool completely.
  6. To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat butter, vanilla, and salt on medium speed until creamy, about 3 minutes.
  7. In a large bowl, sift together the cocoa powder and confectioners’ sugar.
  8. Gradually add the dry ingredients to the butter and mix until fully incorporated. Scraping down the sides of the bowl as needed.
  9. Add 3 tablespoons of cold coffee and beat on medium speed for about 5 minutes, scraping down the sides of the bowl as necessary. If you want your frosting a little thinner, gradually add in more coffee, 1 teaspoon at a time until you reach the desired consistency.
  10. Frost cupcakes as desired and garnish with toasted coconut.

  • Category: dessert
  • Method: oven
  • Cuisine: American

Keywords: cocolate coconut cupcakes

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