Chocolate Coconut Cream Cupcakes.
Currently: wondering how I can spend my Thursday face down in a cupcake.
I’d probably pay you to make these cupcakes for me today.
Yes. That is correct. I’d pay YOU to make my recipe. The sleep deprivation is causing me to loooooose my marbles.
Sidenote: they are already lost.
Say hello to the second best combo in the universe: chocolate and coconut. Only second to chocolate and peanut butter, but could I BE more of a broken record?
I don’t know, sometimes I think toast and cheese are a close second too. Maybe let’s pretend we’re just talking about sweets. No savory allowed right now. So in that case, it’s always these flavors.
These babies are downright DREAMY.
They are so super fluffy. That’s a thing. The chocolate cake isn’t hurt-your-teeth sweet and it’s made with coconut milk. Light and airy. It’s just… GOOD.
Forgive me. That’s the only thing I can tell you about it. Good good good.
There are mini chocolate chunks inside too! Of course. Always. Cannot do without.
In a complete cop-out moment or a complete brilliant moment – I’m not sure which yet – I topped them with some simple coconut whipped cream.
You know this. I live for it.
With chocolate mousse.
On angel food cake.
Dolloped on sweet potato pancakes.
Plopped on watermelon granitas. (please come summer nowwww.)
Oh oh and on lemon cupcakes too! I guess I’ve kinda done this before.
Real life: half the time I make the coconut whipped cream because it’s so pretty and instagrammable in gorgeous dollops and on top of the whisk. And now I’ve used “dollop” twice in the last few paragraphs.
But really, how many whipped cream whisks do you see on your insta feed? I vote 435.
To be frank, we totally downed these cupcakes in, like, a day. No no. Wait. More like a few hours. I mean, a bunch of us did, not just Eddie and I. Though we probably could have done that?
I’m up for the challenge.
Chocolate Coconut Cream Cupcakes
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sugar
- 1 large egg
- 1/3 cup oil
- 2 tablespoons melted butter
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 1 cup full-fat canned coconut milk
- 1/2 cup mini chocolate chips
coconut whipped cream
- 2 cans full-fat coconut milk, refrigerated overnight
- 2 tablespoons powdered sugar
- 1/4 teaspoon vanilla extract
- toasted coconut flakes
- mini chocolate chips
- Preheat the oven to 350 degrees F. Line a cupcake tin with liners.
- In a bowl, stir together the flour, cocoa powder, baking powder, soda and salt.
- In the bowl of your electric mixer, beat the sugar and egg until slightly fluffy and combined. Add in the oil and melted butter, beating until combined. Add in the extracts and beat on medium speed, scraping down the sides if needed. Add in half of the dry ingredients while beating on low speed. Add in the coconut milk, continuing to beat on low speed then add in the dry ingredients. Beat until a smooth, silky batter forms then stir in the chocolate chips with a spatula.
- Use a 1/4 cup measure to evenly fill the liners 3/4 of the way full. Bake for 18 to 20 minutes, or until the tops are set. Let the cupcakes cool completely, the frost with the coconut whipped cream and top with the chocolate chips and coconut.
coconut whipped cream
- Take the cans of coconut milk out of the fridge. Open the cans and discard the liquid (save it for a smoothie!), then scoop the firm coconut meat into the bowl of your electric mixer. Beat on medium-high speed until completely whipped and thick. Beat in the sugar and extract. Set the bowl in the fridge until ready to use.
Did you make this recipe?
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I appreciate you so much!
SO FLUFFY I’m GONNA DIE.
90 Comments on “Chocolate Coconut Cream Cupcakes.”
Does it really take 2 hours? They look so
Fast by reading recipie . I’m gonna make for my boyfriend birthday as surprise but I don’t think I have 2 hours!
i say 2 hours to be on the safe side because you want the cupcakes completely cooled before frosting them. however, if you stick them in the fridge when they come out of the oven, it will take your time down!
These look delicious!! Putting these on my try ASAP board!
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Do they sell cans of coconut milk in only one size? If not, what size do you use? Also, where in the grocery store do you find this?
Also, I’m a little confused. In the cupcake recipe, you say to use full-fat coconut milk from a can. Then, in the frosting, you also use coconut milk from a can but you empty the liquid and beat the coconut meat. So, are these two different types of coconut milk? One that’s just milk and one that’s liquid and coconut meat?
Thanks Jessica, looking forward to making these if you can answer those questions.
Hey Lynda! I think I can help you with one question at least. The coconut milks should be the same- often the solid and liquid are separate in the can and you have to stir them together before using. To make the frosting, just drain off the liquid before using. Some people find this step easier if you chill the milk overnight first. The solid will gather at the top.
So the solid part is the meat of the coconut? And for the milk, you use the liquid?
yes yes, ana maria is correct!
in my experience it does only come in one size can – it’s 14.5 or 15 oz. to make the frosting, you only use the meat, which is easily separated when refrigerated! you just open the cold can and pour out the liquid, then scoop the solid part into the bowl to whip.
for the actual cake part, you use the entire contents of the can. so the coconut milk isn’t cold (it’s not sold cold, so just keep it at room temp) – meaning the meat and liquid are not separate. now some cans of full fat, the meat is super thick so you may have to stir the contents together a bit at room temperature, but they are no where near as separate as they are when cold. does this make sense?? i know i’m rambling.
These look delicious! I made grapefruit curd yesterday, Martha Stewart’s recipe. It made me think of you. Not sure why. I don’t know you, but feel like we are friends??!! Weird isn’t it? Anyway, you should definitely try making it! It’s delicious! I had it on an English muffin!
Yum! Peanut butter and chocolate is clearly the best combo. But this is definitely a contender. Mounds bars? Helloooo!
I hope it’s okay that I mentioned you and this post in my “January Favorites” post on my blog. I love the look of these cupcakes and left a link on my page. Thanks so much for your great recipes. :)
hahahaha!! ITS SO FLUFFY!! Now i need to go watch Despicable Me…but anywho, these look to die for! I have yet to try this whipped coconut concoction you speak so highly of, but I can see I really need to give it a try!
It looks amazzzingggggg! So delicious! Need to try this recipe.
Everybody is nuts about coconut these days…! I’m joining the fun! :)
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Hi, was wondering if i can use So delicious coconut milk in the cake part of this recipe? Oooh, and another question, I know this is an old post but, in your mocha coconut frappuccino cupcake recipe called for dark cocoa powder. Can I use dutch process cocoa powder?
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Move over Ina Garten! This chocolate cake recipe blows Aunt Beatty’s chocolate cake out of the water.
Made these cupcakes today and they are Amazing!! My
Daughter wants to bring them to school for her birthday treat!
I was not totally impressed with the coconut milk frosting though. I’m
Not sure what brand of coconut milk Jessica uses but mine did not whip
up nicely like whipped cream. Next time I will just whip heavy cream and
add coconut extract for flavor. Thanks for this delicious recipe!
I’m very sad – I just spent time this afternoon making these cupcakes, following the recipe to the letter, and though they were VERY moist, they had NO flavor! I will definitely be attempting them again, but this time with perhaps a touch more cocoa powder. I used a half-cup Hershey’s unsweetened cocoa powder, as the recipe requires, but may try more or a different brand to see if I get better results. Other than that, they were super moist and held together very well! Can’t wait to try again, especially with the frosting!
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I made these tonight and they turned out great…but I couldn’t get the whipped cream right. My coconut milk didn’t separate at all so I just whipped it for a while and it turned out yummy but not firm enough to be frosting. So we put the cupcakes in bowls and topped with the whipped cream and raspberries and it turned out wonderful! I will definitely be making these again and might try a different brand of coconut milk to see if that works better. (I made half the batch regular and the other half with gluten free flour and they both were great)
So, I gave these a second try – and OMG. Heavenly. Everything turned out great, but I did tweak the recipe by using 2/3 cup cocoa powder and a packet of semi-sweet pre-melted chocolate (hershey’s), and that seemed to do the trick. LOVED them and will be making them for Easter!
Can some of the some the 1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt be cut out ?
I made these last night and they were divine! I used gluten free self raising flour and left out the baking soda, I also used coconut oil for the oil portion and also in place of the butter. they were moist and intensely chocolate. these became a fantastic dairy and gluten free treat!
OMG i love this cake!! i have made it so many times i have even made cupcake versions and they are so good! Also i made this cake for my mums birthday but i changed it up a little, i added raspberry’s into the cake and when i had applied the dark chocolate butter cream on top i put raspberry’s and blueberry’s all over the top and then sprinkled some coconut over it as well. It tasted so good!!!
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I made this recipe for dinner and it was fantastic! !! It’s a keeper:)
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