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.
Ingredients
For the Cupcakes:
1 3/4cupsall-purpose flour
2cupsgranulated sugar
3/4cupunsweetened cocoa powder
2teaspoonsbaking soda
1teaspoonbaking powder
1teaspoonkosher salt
2large eggs, at room temperature
1cupbuttermilk, shaken
1cupfreshly brewed hot coffee
1/2cupvegetable oil
1teaspoonpure vanilla extract
1teaspooncoconut extract
1cupsweetened shredded coconut
For the Frosting:
4sticks, 2 cups unsalted butter, room temperature
2teaspoonspure vanilla extract
1/8teaspoonfine sea salt
2/3cupunsweetened cocoa powder
5cupsconfectioners' sugar
3-5tablespoonscold coffee
For the Garnish Topping:
1 1/2cupssweetened shredded coconut
Instructions
Preheat the oven to 350 F. Line muffin pan with paper liners.
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.
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.