Chocolate Coconut Cupcakes

My chocolate coconut cupcakes are made with fluffy chocolate cake topped a smooth coconut buttercream and shredded coconut. I can’t wait for you to try these!

If you like coconut, this recipe is a must! You won’t be able to stop eating them (trust me).

While you’re here, be sure to check out my Iced Orange Loaf recipe!

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INGREDIENTS

For the cake:

Flour – I used all-purpose flour for this recipe.
Sugar – Used to give the cake a subtle sweetness.
Cocoa powder – I used unsweetened cocoa powder for the chocolate flavor. I recommend sifting cocoa powder since it tends to be clumpy.
Baking powder & baking soda- Helps the cake rise and makes it light and fluffy.
Salt – Enhances the flavor and balances the sweetness.
Milk – Whole milk is best because its higher fat content creates a richer flavor.
Vegetable oil – Keeps the cake moist.
Egg – 1 large egg was used for this recipe.
Vanilla – I always use pure vanilla extract. I personally can taste a big difference when imitation vanilla is used.
Hot coffee – A small amount of hot coffee is used to intensify the chocolate flavor. You will not taste the coffee.

For the coconut buttercream:

Butter – A necessity for buttercream! Adds flavor and gives the buttercream its structure. I always bake with unsalted butter and add the salt in separately for more control of the flavor.
Powdered sugar – Used to sweeten and thicken the buttercream. Only a small amount is used since I personally find most buttercream recipes to be too sweet.
Salt – A pinch of salt is used to enhance the flavor and balance the sweetness.
Heavy cream – Gives the buttercream a light and fluffy texture.
Coconut extract – Used for the coconut flavor.

For the topping:

Sweetened coconut flakes

HOW TO MAKE CHOCOLATE COCONUT CUPCAKES

For the cake:

Preheat the oven to 350F.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, whisk together the milk, vegetable oil, egg, and vanilla.
Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
Add in the hot coffee last. The batter should be thin and watery.
Divide the batter into 6 tins lined with cupcake cups. You can also use a silicone cupcake mold.
Bake for 15-17 minutes, until a toothpick inserted into the middle of the cupcakes comes out with just a few crumbs. Let the cupcakes cool completely before icing.

For the coconut buttercream:

Use a stand or handheld mixer to cream the butter.
Mix in the powdered sugar, salt, heavy cream, and coconut extract. Whip until light and fluffy. Make sure to scrape down the sides of the bowl so everything is evenly mixed.
Generously top the cupcakes with buttercream. No fancy piping tips are needed- I used a piping bag with the end cut off.
Place the coconut flakes on a plate and gently press the tops of the cupcakes into them until well coated.

The cupcakes can be stored in an airtight container at room temperature for 1-2 days or in the refrigerator for 3-5 days.