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A freshly baked Chocolate Coconut Cupcakes with a bite taken out, revealing the rich, moist texture inside. The cupcake is topped with a layer of fluffy white frosting and toasted coconut flakes.

Chocolate Coconut Cupcakes

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Rich, moist Chocolate Coconut Cupcakes with a fluffy coconut buttercream topping – a tropical treat for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 Cupcakes
Course: Dessert
Cuisine: American, Tropical
Calories: 420
Ingredients Method Nutrition Notes

Ingredients
  

Chocolate Coconut Cupcakes:
  • 1⅓ cup all-purpose flour for the cupcake base
  • ¾ cup granulated sugar sweetener
  • ¼ cup cocoa powder unsweetened for rich chocolate flavor
  • ½ teaspoon salt to balance sweetness
  • 1 teaspoon baking soda helps cupcakes rise
  • 1 teaspoon baking powder provides lift
  • ½ teaspoon vanilla extract for flavor
  • ½ teaspoon coconut extract optional for enhanced coconut flavor
  • 1 tablespoon white vinegar reacts with baking soda to help with rising
  • ⅓ cup vegetable oil adds moisture
  • 1¼ cup milk regular or vegan for cupcake batter
  • ½ cup shredded coconut sweetened for added texture and flavor
Coconut Buttercream:
  • 1 cup butter softened regular or vegan for the frosting
  • ½ cup vegetable shortening or use additional butter helps frosting hold its shape
  • 3-3½ cups powdered sugar for sweetness and frosting consistency
  • ½-1 teaspoon coconut extract optional for a stronger coconut flavor
  • ¼ teaspoon vanilla extract for depth of flavor
  • ¼ cup shredded coconut sweetened for texture in frosting
  • ¼ teaspoon salt to enhance flavor
For Decorating:
  • ¼ cup shredded coconut sweetened for topping the cupcakes

Method
 

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
  2. In a medium-sized bowl, whisk together the flour, sugar, cocoa powder, salt, baking soda, and baking powder until smooth.
  3. Add the vanilla and coconut extracts, oil, vinegar, and milk to the dry ingredients, and whisk until fully combined.
  4. Stir in ½ cup shredded coconut until evenly distributed in the batter.
  5. Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
  6. Bake for 18-21 minutes, or until a toothpick inserted into the center comes out clean.
  7. 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.
  8. Remove the toasted coconut from the oven, transfer it to a small bowl, and set aside to cool.
  9. For the buttercream, beat together the butter and shortening in a stand mixer or using an electric mixer until smooth and fluffy.
  10. Add the vanilla extract, coconut extract, salt, and powdered sugar, and beat until fully combined.
  11. Stir in the remaining shredded coconut for texture.
  12. Once the cupcakes are completely cooled, frost each cupcake generously with the coconut buttercream.
  13. Sprinkle the toasted coconut on top of the frosted cupcakes or dip the frosted cupcakes into the toasted coconut to coat.

Nutrition

Serving: 1CupcakeCalories: 420kcalCarbohydrates: 55gProtein: 2gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 8gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 30mgSodium: 449mgPotassium: 75mgFiber: 2gSugar: 50gVitamin A: 719IUVitamin C: 1mgCalcium: 57mgIron: 1mg

Notes

These tropical cupcakes are perfect for a summer celebration or a cozy afternoon treat. The shredded coconut gives them an extra burst of flavor that makes them unforgettable.

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