Chocolate cupcakes with coconut frosting recipe


This sweet tropical flavoured frosting pairs deliciously with soft, slightly bitter cupcakes. To make these even more delicious, top with sweetened shredded coconut.

  • Yield: 12 cupcakes
  • Cooking Time: 30 Minutes


  • 1½ cups all-purpose flour
  • ¾ cup of sugar
  • 1 teaspoon of baking powder
  • ½ teaspoon of salt
  • ¼ cup of butter, softened
  • 1 large egg
  • 1 tablespoon of vanilla extract
  • ¼ cup of buttermilk
  • 3 tablespoons of heavy cream
  • ¼ cup of chocolate chips, melted and cooled
  • ¼ cup unsweetened cocoa powder
  • ½ stick of unsalted butter, softened
  • 1½ cups of powdered sugar
  • 2½ tablespoons of coconut milk
How to Make It
  1. Preheat oven to 350°F and line muffin pans with paper liners.
  2. In a large bowl, sift together dry ingredients, except sugar.
  3. In another bowl, whisk together sugar and egg until fluffy and whisk in your remaining wet ingredients.
  4. Fold the dry ingredients into your wet ingredients and mix until well combined.
  5. Spoon your batter into the muffin cups.
  6. Bake the cupcakes for 15 - 20 minutes until a wooden toothpick put into the center comes out clean.
  7. Let the cupcakes cool in the muffin tin for a couple of minutes and then transfer them to a wire rack to cool completely.
  8. For the frosting, beat the sugar and butter together until smooth and whisk in coconut milk. Let sit in refrigerator until ready to be used. Frost cooled cupcakes.

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