These soft, fudgy chocolate coconut cupcakes are loaded with shredded coconut and topped with the creamiest coconut buttercream you've ever tasted. I first made these for Liam's birthday last year, and they disappeared so fast I barely got one for myself.
If you love tropical chocolate desserts, you'll want to try my Biscoff Cupcakes or these Marshmallow Swirl Brownies next. They're just as easy and always a hit at parties.
Why You'll Love These Chocolate Coconut Cupcakes
These Chocolate Coconut Cupcakes are ridiculously easy to make. You don't need any fancy equipment, and the batter comes together in one bowl. The texture is soft and moist, thanks to the combination of oil and milk, and the shredded coconut adds little pockets of sweetness throughout.
The coconut buttercream is light, fluffy, and not too sweet. It pipes beautifully and holds its shape, so your cupcakes will look bakery-perfect even if you're a beginner. Plus, you can make these vegan by swapping in plant-based butter and milk. They taste just as good.
If you're a fan of easy Chocolate Coconut Cupcakes, this recipe will become a regular in your rotation. And if you like pairing chocolate with other flavors, check out my Cherry Chip Cake or Reese's Pieces Cookies for more inspiration.
Jump to:
- Why You'll Love These Chocolate Coconut Cupcakes
- Chocolate Coconut Cupcakes Ingredients
- How to Make Chocolate Coconut Cupcakes
- Substitutions and Variations
- Equipment For Chocolate Coconut Cupcakes
- How to Store Chocolate Coconut Cupcakes
- Serving Suggestions
- Expert Tips
- FAQ
- Related
- Pairing
- Chocolate Coconut Cupcakes
Chocolate Coconut Cupcakes Ingredients
Here's what you'll need to make a batch of these moist Chocolate Coconut Cupcakes.
See Recipe Card Below This Post For Ingredient Quantities
For the Chocolate Coconut Cupcakes:
- All-purpose flour: Forms the structure of the cupcakes and keeps them soft and tender. Don't overmix once you add the flour, or the cupcakes might turn out dense.
- Granulated sugar: Sweetens the batter and helps create a light, fluffy crumb.
- Cocoa powder: Brings rich chocolate flavor without making the cupcakes too heavy. Use regular unsweetened cocoa powder, not Dutch-process.
- Salt: Balances the sweetness and enhances the chocolate flavor.
- Baking soda and baking powder: Work together to help the cupcakes rise and stay light. The vinegar reacts with the baking soda to create extra lift.
- Vanilla extract: Adds warmth and depth to the chocolate flavor.
- Coconut extract (optional): Amps up the coconut flavor. If you don't have it, the cupcakes will still taste great with just the shredded coconut.
- White vinegar: Reacts with the baking soda to make the cupcakes rise and stay fluffy. You won't taste it in the final cupcake.
- Vegetable oil: Keeps the cupcakes super moist. Oil works better than butter here because it stays soft even when the cupcakes cool down.
- Milk (regular or vegan): Adds moisture and helps everything come together into a smooth batter.
- Sweetened shredded coconut: Adds texture and little bursts of coconut flavor throughout the cupcakes.
For the Coconut Buttercream:
- Butter, softened (regular or vegan): Creates a rich, creamy base for the frosting. Make sure it's at room temperature so it whips up light and fluffy.
- Vegetable shortening (or butter): Helps the frosting hold its shape and stay stable at room temperature. You can use all butter if you prefer, but the frosting might soften faster.
- Powdered sugar: Sweetens and thickens the frosting. Add it gradually so you can control the consistency.
- Coconut extract: Gives the frosting a strong coconut flavor that complements the cupcakes perfectly.
- Vanilla extract: Balances the coconut and adds a warm, comforting note.
- Sweetened shredded coconut: Adds texture and extra coconut flavor right into the frosting.
- Salt: Keeps the frosting from tasting too sweet.
For Decorating:
- Sweetened shredded coconut: Toasted until golden and sprinkled on top for a beautiful finish and a little crunch.
How to Make Chocolate Coconut Cupcakes
These Chocolate Coconut Cupcakes come together fast, and the steps are super straightforward.
Preheat oven: Set your oven to 350°F and line a 12-cup muffin tin with cupcake liners. This keeps the cupcakes from sticking and makes cleanup easier.
Mix dry ingredients: In a medium bowl, whisk together the flour, sugar, cocoa powder, salt, baking soda, and baking powder until well combined and any clumps are gone. Whisking helps distribute the leavening agents evenly.
Combine wet ingredients: Add the vanilla extract, coconut extract (if using), vegetable oil, vinegar, and milk to the dry ingredients. Mix with a whisk until fully combined. The batter will be smooth and pourable.
Add shredded coconut: Stir in the ½ cup shredded coconut. Make sure it's evenly distributed throughout the batter.
Fill cupcake liners: Divide the batter evenly between the 12 cupcake liners, filling each about two-thirds full. Bake for 18 to 21 minutes or until a toothpick inserted in the center comes out clean. The tops should spring back lightly when touched.
Toast coconut: While the cupcakes bake, spread ¼ cup of shredded coconut in a single layer on a baking sheet. Toast in the oven for about 5 minutes, checking constantly to avoid burning. Once the coconut turns golden, transfer it to a small bowl and set aside. It can go from golden to burnt in seconds, so keep a close eye on it.
Make coconut buttercream: Using a stand or electric mixer, whip together the softened butter and vegetable shortening until smooth and creamy, about 2 minutes. Gradually add the powdered sugar, vanilla extract, coconut extract, shredded coconut, and salt. Mix until fully combined and fluffy, scraping down the sides of the bowl as needed.
Frost and decorate: Once the cupcakes have cooled completely, frost them with the coconut buttercream using a piping bag or an offset spatula. Sprinkle the toasted coconut on top, or dip the frosted cupcakes into the toasted coconut to coat them completely.
Substitutions and Variations
You can easily customize these Chocolate Coconut Cupcakes to fit your needs or preferences.
Make them vegan: Use vegan butter and any plant-based milk like almond, oat, or soy. The cupcakes will taste just as good.
Skip the coconut extract: If you don't have it, just use a little extra vanilla. The shredded coconut will still give you plenty of coconut flavor.
Use all butter in the frosting: Replace the shortening with more butter if you prefer. The frosting will be softer and might need to be chilled before piping.
Add chocolate chips: Fold in ½ cup of mini chocolate chips to the batter for extra chocolate flavor.
Make them nut-free: This recipe is already nut-free, so it's great for anyone with allergies.
Try a different frosting: Swap the coconut buttercream for cream cheese frosting or chocolate ganache if you want a different flavor.
Equipment For Chocolate Coconut Cupcakes
You don't need anything fancy to make these Chocolate Coconut Cupcakes.
- Muffin tin: A standard 12-cup muffin tin works perfectly.
- Whisk: For mixing the dry ingredients and combining the batter.
- Stand or electric mixer: Makes whipping the buttercream quick and easy. You can also use a hand mixer.
- Baking sheet: For toasting the coconut. A small rimmed sheet works best.
How to Store Chocolate Coconut Cupcakes
Store the frosted cupcakes in an airtight container at room temperature for up to 2 days. If your kitchen is warm, keep them in the fridge for up to 5 days. Let them come to room temperature before serving for the best texture.
You can freeze unfrosted cupcakes for up to 3 months. Wrap them individually in plastic wrap, then place them in a freezer bag. Thaw at room temperature and frost before serving.
The frosting can be made ahead and stored in the fridge for up to a week. Let it come to room temperature and re-whip it before using.
Serving Suggestions
These Chocolate Coconut Cupcakes are perfect on their own, but here are a few ways to make them even more special.
Serve them with a scoop of vanilla ice cream for a simple dessert that feels fancy. The cold ice cream melts into the warm cupcake and creates the perfect combination.
Pair them with a hot cup of coffee or tea for an afternoon treat. The coconut flavor goes beautifully with a bold coffee.
Add them to a dessert table alongside my Greek Honey Pie and Cheese Heart Danishes for a spread that'll impress everyone.
Top each cupcake with a drizzle of melted chocolate or caramel sauce for an extra layer of flavor.
Expert Tips
Don't skip the toasting step for the coconut. It adds a nutty, caramelized flavor that makes the cupcakes taste bakery-quality.
Use room-temperature butter for the frosting. Cold butter won't whip up light and fluffy, and melted butter will make the frosting too runny.
Fill the cupcake liners about two-thirds full. Overfilling can cause the batter to spill over and create uneven tops.
Let the cupcakes cool completely before frosting. Warm Chocolate Coconut Cupcakes will melt the buttercream and make it slide right off.
Add the powdered sugar gradually to the frosting. Dumping it all in at once can create a cloud of sugar dust and make the frosting too thick.
FAQ
How do I make chocolate coconut cupcakes?
Start by whisking together the dry ingredients, then add the wet ingredients and mix until smooth. Stir in shredded coconut, divide the batter into cupcake liners, and bake at 350°F for 18 to 21 minutes. Let them cool, then frost with coconut buttercream and top with toasted coconut. Liam says the toasted coconut is the best part.
Can I make these cupcakes with vegan ingredients?
Absolutely. Use vegan butter and your favorite plant-based milk. The recipe works perfectly with these swaps, and the cupcakes come out just as soft and delicious. I've made them vegan a few times, and nobody could tell the difference.
What's the best way to store chocolate coconut cupcakes?
Keep them in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. If you're freezing them, wrap the unfrosted cupcakes individually and freeze for up to 3 months. Thaw and frost before serving.
How do I toast coconut for cupcakes?
Spread the shredded coconut in a single layer on a baking sheet and bake at 350°F for about 5 minutes. Stir it once or twice and watch it closely so it doesn't burn. Once it's golden and fragrant, take it out and let it cool. It goes from perfect to burnt really fast, so don't walk away.
Related
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Pairing
These are my favorite dishes to serve with Chocolate Coconut Cupcakes
Chocolate Coconut Cupcakes
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
- In a medium-sized bowl, whisk together the flour, sugar, cocoa powder, salt, baking soda, and baking powder until smooth.
- Add the vanilla and coconut extracts, oil, vinegar, and milk to the dry ingredients, and whisk until fully combined.
- Stir in ½ cup shredded coconut until evenly distributed in the batter.
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
- Bake for 18-21 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, place ¼ cup shredded coconut on a small baking sheet in an even layer. Toast the coconut in the oven for 5 minutes, watching closely to prevent burning.
- Remove the toasted coconut from the oven, transfer it to a small bowl, and set aside to cool.
- For the buttercream, beat together the butter and shortening in a stand mixer or using an electric mixer until smooth and fluffy.
- Add the vanilla extract, coconut extract, salt, and powdered sugar, and beat until fully combined.
- Stir in the remaining shredded coconut for texture.
- Once the cupcakes are completely cooled, frost each cupcake generously with the coconut buttercream.
- Sprinkle the toasted coconut on top of the frosted cupcakes or dip the frosted cupcakes into the toasted coconut to coat.
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