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Easy Chocolate Coconut Cream Cupcakes. recipe image
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Chocolate Coconut Cream Cupcakes.

These Chocolate Coconut Cream Cupcakes are moist, rich, and topped with fluffy whipped coconut cream and toasted coconut flakes. Perfect for any occasion!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Keyword: Chocolate, Coconut, Cupcakes, Easy, Party, Whipped Coconut Cream
Servings: 12 servings

Ingredients

Cupcake Batter

  • 1.5 cups all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 cup sugar
  • 1 large egg
  • 0.33 cup oil
  • 2 tablespoons melted butter
  • 2 teaspoons vanilla extract
  • 1 teaspoon coconut extract
  • 1 cup full-fat canned coconut milk
  • 0.5 cup mini chocolate chips

Whipped Coconut Cream Topping

  • 2 cans full-fat coconut milk, refrigerated overnight
  • 2 tablespoons powdered sugar
  • 0.25 teaspoon vanilla extract
  • toasted coconut flakes for garnish
  • mini chocolate chips for garnish

Instructions

Directions

  • Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners and set aside.
  • In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
  • In another bowl, combine the sugar, egg, oil, melted butter, vanilla extract, coconut extract, and full-fat coconut milk. Whisk until well blended.
  • Pour the wet mixture into the dry ingredients and stir gently until just combined. Fold in the mini chocolate chips.
  • Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely.
  • While cupcakes cool, scoop solidified coconut cream from refrigerated cans into a mixing bowl. Whip with an electric mixer until fluffy. Add powdered sugar and vanilla extract; mix well.
  • Frost the cooled cupcakes generously with the whipped coconut cream.
  • Sprinkle toasted coconut flakes and mini chocolate chips on top. Serve immediately or store for later.

Equipment

  • Mixing Bowls
  • Whisk
  • Measuring Cups and Spoons
  • Cupcake Liners
  • Muffin Tin
  • Electric Mixer
  • Spatula

Notes

  • Store cupcakes in an airtight container in the refrigerator for up to 3 days or freeze un-frosted cupcakes for up to 3 months.
  • Use full-fat coconut milk for best texture and flavor in the whipped topping.
  • For a dairy-free version, ensure all ingredients are dairy-free compliant.
  • Experiment with different chocolate chips like white or dark chocolate for variation.
  • Add a splash of rum extract to the batter for a piña colada twist.