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These chocolate coconut cupcakes transport me back to my childhood addiction to Mounds candy bars, except in a more sophisticated form. The combination of moist chocolate cake and creamy coconut frosting creates an irresistible tropical-meets-chocolate experience that's perfect for any occasion.
I first made these for my sister's birthday party when the bakery canceled last minute. They were such a hit that guests thought we'd bought them from a specialty shop. Now they're requested at nearly every family gathering.
Ingredients
- For the chocolate cupcakes:
- Bittersweet chocolate gives these cupcakes a sophisticated flavor that milk chocolate simply cannot achieve
- Dutch process cocoa powder creates that deep dark color and smooth chocolate flavor
- Boiling water helps bloom the cocoa powder and makes chocolate flavor more intense
- All purpose flour provides the perfect structure
- Granulated sugar and light brown sugar work together for sweetness and moisture
- Salt enhances all the flavors especially chocolate
- Baking soda gives the perfect rise
- Canned coconut milk adds richness and subtle coconut undertones
- Virgin coconut oil reinforces the coconut flavor while adding moisture
- Eggs and egg yolk create structure and richness
- White vinegar activates the baking soda for proper rise
- Vanilla extract complements both chocolate and coconut flavors
- For the coconut buttercream:
- Powdered sugar creates that silky smooth texture
- Unsalted butter allows you to control the salt level
- Fine salt balances the sweetness
- Coconut extract amplifies the tropical flavor
- Canned coconut milk adds authentic flavor and perfect consistency
- For the toppings:
- Sweetened shredded coconut adds texture and visual appeal when toasted
Step-by-Step Instructions
- Bloom the chocolate:
- Place chopped chocolate and cocoa powder in a heatproof bowl then pour boiling water over them. Cover and let stand for 5 minutes undisturbed to allow the chocolate to melt and the cocoa to bloom. Whisk gently until the mixture becomes smooth and glossy. Set aside to cool completely which prevents the eggs from cooking when added later.
- Prepare the dry ingredients:
- Whisk together flour, both sugars, salt, and baking soda in a small bowl. This even distribution ensures there are no pockets of baking soda or salt in the final cupcakes. The combination of white and brown sugars creates the perfect moisture level and depth of flavor.
- Mix the wet ingredients:
- Add coconut milk, melted coconut oil, eggs, egg yolk, vinegar, and vanilla to the cooled chocolate mixture. The coconut milk should be well shaken or whisked before measuring to ensure even consistency. Whisk until completely smooth which may take about 30 seconds of vigorous whisking.
- Combine wet and dry ingredients:
- Gently fold the flour mixture into the chocolate mixture until just combined. The batter will be somewhat thick but still pourable. Be careful not to overmix as this develops gluten and results in tough cupcakes. Stop mixing as soon as no flour streaks remain.
- Bake the cupcakes:
- Using a spring loaded scoop ensures even portioning which means all cupcakes will bake at the same rate. Fill each liner about 2/3 full. Bake in a preheated 350°F oven for 17 to 20 minutes. You can tell they are done when the tops spring back when lightly touched and a toothpick inserted comes out with just a few moist crumbs.
- Cool properly:
- Allow cupcakes to cool in the pan for exactly 10 minutes. This initial cooling period helps the cupcakes set up properly. Then remove to a wire rack to cool completely for at least one hour before frosting. Frosting warm cupcakes will cause the buttercream to melt.
- Make the buttercream:
- Start with room temperature butter for the smoothest frosting. Beat the butter and powdered sugar on low speed first to prevent a sugar cloud then increase to medium speed for 3 full minutes. This extended beating time incorporates air for a fluffy texture. Add salt, coconut extract, and coconut milk, then beat another minute until light and fluffy.
- Toast the coconut:
- Place coconut in a dry skillet over medium heat. Stir constantly as coconut can burn quickly. It will begin to turn golden within 3 to 5 minutes. Remove from heat immediately once it reaches an even golden brown color. Allow to cool completely before using.
- Assemble the cupcakes:
- Apply a generous dollop of frosting to each completely cooled cupcake using an offset spatula for a rustic swirled look. Immediately sprinkle with toasted coconut while the frosting is still tacky so the coconut adheres properly. Apply coconut with a light hand for an elegant finish.
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The coconut extract is my secret weapon in this recipe. I spent years trying different brands before finding one that truly captures authentic coconut flavor without tasting artificial. Start with just 1/2 teaspoon and add more only if needed, as some brands are stronger than others.
Frequently Asked Questions
- → How do I toast the coconut for topping?
Place shredded coconut in a medium skillet over medium heat. Stir constantly until golden brown, then let cool completely.
- → Can I substitute coconut milk in the recipe?
Yes, you can use another full-fat milk like heavy cream, but it may alter the flavor slightly.
- → How do I avoid overmixing the cupcake batter?
Stir the wet and dry ingredients gently until just combined. Overmixing can lead to dense cupcakes.
- → How should I store leftover cupcakes?
Store cupcakes in an airtight container at room temperature for 1 day or in the refrigerator for up to 2 days.
- → Can I add chocolate chips to the cupcake batter?
Yes, folding in chocolate chips before baking adds extra bursts of chocolate flavor.