Instructions

• Preheat the oven to 350°F. Line a cupcake tin with liners.
• In a medium bowl, stir together 1 1/2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Set aside.
• In the bowl of an electric mixer, beat 1 cup sugar and 1 large egg on medium speed until slightly fluffy and combined (about 1 minute).
• Add 1/3 cup oil and 2 tablespoons melted butter to the mixer and beat until combined. Add 2 teaspoons vanilla extract and 1 teaspoon coconut extract; beat on medium and scrape down the sides of the bowl as needed.
• With the mixer on low speed, add half of the dry ingredients, then add 1 cup full-fat canned coconut milk, then add the remaining dry ingredients. Beat on low until the batter is smooth and silky, scraping down the bowl if needed.
• Fold 1/2 cup mini chocolate chips into the batter with a spatula.
• Use a 1/4-cup measure to evenly fill the liners about 3/4 full. Bake for 18–20 minutes, or until the tops are set and a toothpick inserted in the center comes out with a few moist crumbs.
• Remove cupcakes from the oven and transfer to a wire rack to cool completely before frosting.
• Make the coconut whipped cream: remove 2 cans full-fat coconut milk (refrigerated overnight). Open the cans and pour off and save the liquid if desired; scoop the firm coconut solids into the bowl of an electric mixer. Beat on medium-high speed until thick and whipped. Add 2 tablespoons powdered sugar and 1/4 teaspoon vanilla extract and beat briefly to combine. Keep chilled until ready to use.
• Frost the cooled cupcakes with the coconut whipped cream. Top each cupcake with toasted coconut flakes and additional mini chocolate chips as desired.