Chocolate Coconut Cupcakes

The Story:
         This could very well be my all-time favorite cupcake.  They are not the prettiest things, but wow, they are amazing.  Coconut cupcakes are always fabulous, but they need a little chocolate to amp up the coconut flavor and really make it pop.  I usually only eat a half of a cupcake when I bake.  But I ate about 6 of these…. Whoops.  It’s a good thing I am hiking the Grand Canyon on Saturday. 

 

Coconut Cupcakes:
1 cup butter, softened
2 cups sugar
9 egg whites
4 cup flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup cornstarch
1 can coconut milk (13.5 oz)
½ cup buttermilk
1 ½ teaspoon vanilla
1 ½ teaspoon coconut extract
Coconut Buttercream:
¼ cup butter, softened
6 oz cream cheese, softened
1 ½ teaspoons coconut extract
3 cups powdered sugar
Chocolate Buttercream:
½ cup butter, softened
4 oz cream cheese, softened
1 teaspoon vanilla extract
½ cup unsweetened cocoa
3 cups powdered sugar
Shredded Coconut for decorating
Directions:
1.     Preheat oven to 370 degrees and line pans with cupcake liners. (Yields 30 cupcakes)
2.    Beat butter and sugar until light and fluffy, be sure to scrape bowl.
3.    Mix in egg whites one at a time on slow until fully incorporated.  Be sure to scrape bowl constantly.
4.    In a separate bowl, combine flour, baking powder, baking soda, salt and cornstarch. 
5.    Add half of the flour mixture to the butter mixture.  Mix only until combined. 
6.   Add coconut milk, buttermilk, coconut and vanilla extract. Mix.
7.    Add remaining flour mixture.
8.   Scrape bowl down, batter should be sort of fluffy. 
9.   Fill cupcake liners ¾ full and bake for 17-22 minutes, or until an inserted knife comes out clean. 
10.Coconut Buttercream:  Beat cream cheese and butter until light and fluffy.  Add coconut extract and powdered sugar.  If too thick, add milk.  If too thin, add powdered sugar. 
11.   Fill a piping bag with the coconut buttercream, then use the same mixing bowl for the chocolate buttercream, no need to clean it! 
12.  Chocolate Buttercream: Beat butter and cream cheese until light and fluffy.  Add vanilla extract, cocoa and powdered sugar.  If too thick, add milk. If too thin, add powdered sugar
13.  Assemble cupcake by piping onto cooled cupcakes.  First top with a layer of chocolate buttercream.  Then coconut buttercream.  Then roll it in shredded coconut!  How perfect is that?  

16 thoughts on “Chocolate Coconut Cupcakes

  1. 1
    Monica says:

    They look fabulous!

  2. 2
    Jess Wakasugi {Life's Simple Measures} says:

    Oo, I would probably eat 6 of these, too. They look fabulous and a double dose of frosting?! Yes, please! Pinned!

  3. 3
    Treisha says:

    My all time favorite cupcake- the one I can eat 6 of with nary a thought- is a chocolate coconut cupcake. Can you produce this yummy cupcake with the most delectable, dark chocolate cake in the cup?? I would LOVE it!!!
    But I love everything you do, so I can't wait to try these as well 🙂

  4. 4
    xiaoxisworld says:

    Yum!! I love coconut, too. Everytime I bake cookies I try to limit one cookie a day. Last time I baked chocolate chip cookies based on your recipe, and I eat four of them at once. You said only eat half of a cupcake a day, do you share with other people? Also how long can the cupcakes with frosting stored?

  5. 5
    Lizzy Mae says:

    Yes, I do give my cupcakes away. These cupcakes keep pretty well frosted, but make sure to keep them in tupperware. I don't like to keep any cupcakes around longer than 30 hours. Good luck!

  6. 6
    xiaoxisworld says:

    Actually I meant how many days can the cupcakes and frosting stored in a tupperware? (Sorry English is not my first language) It is better to store the cupcakes and frosting separately or stored the cupcakes as frosted?

  7. 7
    Charene says:

    I was wondering where you purchased those large piping tips! I haven’t been able to find anything even close to that size. Great recipes!

    • 7.1
      Lizzy Mae says:

      I bought mine at a fabulous place in salt lake. I like the “flex” bags that are 14 inches long. I bet you can find them online pretty easily. You can also check your local cake decorating shops. Good luck!

  8. 8
    Peggy says:

    Lizzy, I have been following your blog for a while now and you never disappoint me. My daughter picked this out to try and it really knocked our socks off! The best every!!! Thanks for sharing this recipe. You can visit my blog and read my comment. However typing in the password is a pain.

  9. 9
    Audrey says:

    Lizzy, do you remember what the name of the shop was that you find those tips? I too cant find them anywhere. Or do you know the size number of it?

  10. 10
    gayle says:

    Do you think a later cake would work vs cupcakes. These look so yummy.

  11. 11
    sarah yan says:

    Hi!

    These look awesome. I noticed that there was another coconut cupcake recipe ( the one that you made for your brother’s wedding). Which of the two do you prefer? And what is the difference?

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