Chocolate Coconut Cream Cupcakes.

Chocolate Coconut Cream Cupcakes are the perfect combination of rich chocolate and luscious coconut flavors that will leave you craving more. These cupcakes are not only visually stunning with their creamy topping and toasted coconut flakes but also incredibly moist and rich in flavor. Whether you’re hosting a party or just treating yourself, these cupcakes are sure to impress.

Top Reasons to Make Chocolate Coconut Cream Cupcakes.

• Decadent Flavor: The blend of chocolate and coconut creates a delightful taste that is both indulgent and satisfying.
• Impressive Presentation: Topped with whipped coconut cream and toasted coconut, these cupcakes are as beautiful as they are delicious.
• Easy to Make: With simple ingredients and straightforward steps, these cupcakes are perfect for bakers of all levels.
• Perfect for Any Occasion: Whether it’s a birthday, holiday, or just a Tuesday, these cupcakes fit right in.
• Customizable: Add your favorite toppings or fillings to make them uniquely yours!

The Essentials

• 1 ½ cups all-purpose flour: This is the base of your cupcakes, giving them structure and texture.
• ½ cup unsweetened cocoa powder: For that rich chocolate flavor.
• 1 teaspoon baking powder: Helps the cupcakes rise to perfection.
• ½ teaspoon baking soda: Works with the baking powder to create a fluffy texture.
• ¼ teaspoon salt: Enhances the flavors of the other ingredients.
• 1 cup sugar: Adds sweetness and moisture to the cupcakes.
• 1 large egg: Binds the ingredients together and adds richness.
• ⅓ cup oil: Keeps the cupcakes moist and tender.
• 2 tablespoons melted butter: Adds depth of flavor and a rich texture.
• 2 teaspoons vanilla extract: For warmth and sweetness.
• 1 teaspoon coconut extract: Enhances the coconut flavor in the cupcakes.
• 1 cup full-fat canned coconut milk: Provides moisture and a creamy texture.
• ½ cup mini chocolate chips: A delightful surprise in every bite!
• 2 cans full-fat coconut milk, refrigerated overnight: Essential for making the whipped topping.
• 2 tablespoons powdered sugar: Sweetens the coconut cream topping.
• ¼ teaspoon vanilla extract: Adds flavor to the topping.
• Toasted coconut flakes: For garnish and added texture.
• Mini chocolate chips: For additional decoration and flavor.

Prep & Cook Tools

• Mixing bowls: For combining your dry and wet ingredients.
• Whisk: To mix the batter smoothly.
• Measuring cups and spoons: To ensure accurate ingredient measurements.
• Cupcake liners: For easy cleanup and presentation.
• Muffin tin: To bake the cupcakes in.
• Electric mixer: Optional, but makes whipping the coconut cream much easier.
• Spatula: For folding in the chocolate chips and coconut milk.

Directions: Chocolate Coconut Cream Cupcakes.

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners and set aside.

Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. This will ensure that all your dry ingredients are evenly distributed.

Step 3: Mix Wet Ingredients

In another bowl, combine the sugar, egg, oil, melted butter, vanilla extract, coconut extract, and full-fat coconut milk. Whisk until well blended.

Step 4: Combine Wet and Dry Ingredients

Pour the wet mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix. Fold in the mini chocolate chips for an added chocolatey surprise.

Step 5: Fill Cupcake Liners

Spoon the batter into the prepared cupcake liners, filling each about 2/3 full to allow for rising during baking.

Step 6: Bake the Cupcakes

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely in the pan before transferring them to a wire rack.

Step 7: Prepare Coconut Cream Topping

While the cupcakes are cooling, take the two cans of refrigerated coconut milk. Open them and scoop out the solidified coconut cream into a mixing bowl (discard or save the liquid for another use). Using an electric mixer, whip the coconut cream until fluffy and soft peaks form. Add the powdered sugar and vanilla extract, then mix until well incorporated.

Step 8: Frost the Cupcakes

Once the cupcakes are completely cool, generously frost each cupcake with the whipped coconut cream.

Step 9: Garnish and Serve

Sprinkle toasted coconut flakes and mini chocolate chips on top of the frosted cupcakes for a beautiful finish. Serve immediately or store for later.

Seasonal Serving Ideas

• For a festive touch, add colorful sprinkles for birthday celebrations.
• Serve with fresh fruit like raspberries or strawberries in the summer.
• Pair with a scoop of coconut ice cream for a delightful dessert.
• Create a chocolate and coconut dessert platter for special occasions.

If You’re Curious

Did you know that chocolate and coconut are both considered tropical flavors? They can transport you to a sunny beach with each bite!

• These cupcakes can easily be made dairy-free by ensuring that all ingredients are dairy-free compliant.
• Feel free to experiment with different types of chocolate chips, such as white chocolate or dark chocolate.
• Adding a splash of rum extract can give these cupcakes a fun, piña colada twist!

Meal Prep & Storage Notes

These Chocolate Coconut Cream Cupcakes can be made ahead of time! Store them in an airtight container in the refrigerator for up to 3 days. You can also freeze the un-frosted cupcakes for up to 3 months. Just thaw and frost when you’re ready to enjoy!

Questions People Ask

Can I use regular coconut milk instead of full-fat?

Using full-fat coconut milk is recommended for the best texture and flavor, but you can use regular coconut milk if you prefer a lighter option.

How can I make these cupcakes gluten-free?

Simply substitute the all-purpose flour with a gluten-free flour blend. Ensure that all other ingredients are gluten-free as well.

Can I make the coconut cream topping ahead of time?

Yes, you can whip the coconut cream in advance and store it in the refrigerator for up to 24 hours. Just give it a quick whip before frosting the cupcakes.

What can I do with leftover coconut milk?

Leftover coconut milk can be used in smoothies, soups, or curries, or you can freeze it in ice cube trays for later use.

Hungry for More?

If you’re ready to treat yourself and your loved ones to a decadent dessert, these Chocolate Coconut Cream Cupcakes are the way to go. With their moist chocolate base and dreamy coconut cream topping, every bite is a celebration of flavor. Whether you’re an experienced baker or just starting out, this recipe is sure to become a favorite in your kitchen. Enjoy the experience of creating these delightful treats and watch as they disappear in no time!