Triple Chocolate Coconut Cupcakes

There’s something utterly magical about biting into a cupcake that promises not just chocolate, but an explosion of flavors. That’s precisely what you get with these Triple Chocolate Coconut Cupcakes. Imagine a rich, moist chocolate cupcake, filled with a luscious coconut cream, and topped with more chocolate goodness. It was a rainy afternoon when I first created this recipe. I wanted something that would lift my spirits and indulge my chocolate cravings. As the aroma of chocolate filled my kitchen, I could hardly wait to taste the results. Each bite brings together the perfect combination of rich chocolate and the tropical sweetness of coconut, making this treat a favorite among friends and family.

Ingredients You’ll Need for Triple Chocolate Coconut Cupcakes

To create these delightful Triple Chocolate Coconut Cupcakes, you’ll need a mix of rich ingredients that bring out the best flavors and textures. Each component plays a significant role in achieving the ultimate cupcake experience. Let’s dive into the key players that make this recipe one you’ll want to keep forever.

• 1/4 cup butter – Adds richness and moisture to the cupcakes.
• 1/2 cup semi-sweet chocolate chips – For a melty chocolate experience in every bite.
• 1/3 cup coconut butter/oil – Incorporates a tropical flavor that pairs perfectly with chocolate.
• 1 1/4 cup granulated sugar – Sweetens the batter and helps create a tender crumb.
• 2 whole eggs – Provides structure and stability to the cupcakes.
• 1/2 teaspoon vanilla extract – Enhances the overall flavor profile.
• 1/2 cup cocoa powder – Gives the cupcakes their deep chocolate flavor.
• 1/4 teaspoon salt – Balances sweetness and elevates flavors.
• 3/4 teaspoon baking soda – Helps the cupcakes rise for that perfect fluffy texture.
• 1 cup all-purpose flour – Forms the base of the cupcake, creating structure.
• 1/2 cup sour cream – Ensures the cupcakes are moist and rich.
• 1/2 cup whole milk – Contributes to the softness of the batter.
• 1/2 cup white chocolate chips – Adds a sweet creaminess to the filling.
• 4 oz cream cheese, softened – Creates a creamy texture for the filling.
• 1/2 cup shredded sweetened coconut – Infuses coconut flavor into the filling.
• 3/4 cup salted butter, softened – Essential for the frosting’s smooth consistency.
• 1/2 cup cocoa powder – Used in the frosting for extra chocolate flavor.
• 1/2 teaspoon vanilla – Adds a lovely aroma to the frosting.
• 2 cups powdered sugar – Sweetens the frosting and gives it structure.
• 1/4 cup whole milk – Helps achieve the right consistency in the frosting.
• 1 1/2 cups plain whipped cream – Lightens the frosting for a fluffy texture.
• 1/3 cup shredded sweetened coconut, lightly toasted – A delicious topping for added texture.

Making This Triple Chocolate Coconut Cupcakes

Creating these Triple Chocolate Coconut Cupcakes is a journey filled with delicious aromas and the promise of sweetness. Each step is simple but crucial to achieving the perfect cupcake. Let’s get started!

1. Preheat your oven to 350 degrees Fahrenheit. Line your cupcake pans with 16 paper liners. Don’t forget to lightly spray the tops of the pans with non-stick cooking spray to ensure easy removal later.
2. In a small bowl, combine butter and semi-sweet chocolate chips. Microwave the mixture until the butter melts completely. Stir until the residual heat from the butter melts the chocolate chips. This should create a smooth and glossy mixture.
3. Next, stir in the coconut butter until it melts into the warm mixture. This step is key to infusing that delightful coconut flavor into the chocolate base. Pour this melted mixture into a larger mixing bowl.
4. Whip the granulated sugar into the melted chocolate and butter mixture until it’s well combined. This will add sweetness and create a fluffy texture.
5. Once combined, add the eggs and vanilla extract, mixing until smooth. The mixture should look silky and uniform.
6. Sift together the cocoa powder, salt, baking soda, and all-purpose flour. This step is essential as it helps to aerate the dry ingredients and break up any lumps.
7. Slowly incorporate the dry ingredients into the wet mixture, stirring until barely combined. You don’t want to overmix; a few streaks of flour are okay.
8. Carefully fold in the sour cream and whole milk. The batter should be thick and glossy, perfect for cupcakes.
9. Using a tablespoon, drop the batter into the prepared cupcake pans, filling each liner about three-quarters full. This will help them rise beautifully without overflowing.
10. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. When done, remove from the oven and let the cupcakes cool in the pans for a few minutes before transferring them to a wire rack to cool completely.
11. While the cupcakes are cooling, prepare the coconut filling. Melt the white chocolate chips in a small bowl. Once melted, whip it together with the cream cheese and stir in the shredded coconut.
12. Once the cupcakes are cooled completely, use a small knife or a cupcake corer to scoop a small hole into the top of each cupcake, about 3/4 inch in diameter and 1/2 inch deep. Spoon the coconut filling evenly into each small hole.
13. To make the frosting, whip the salted butter, cocoa powder, vanilla, and powdered sugar together in a bowl. While the mixer is on low speed, stream in the whole milk until fully combined. Scrape the sides and bottom of the bowl before whipping on high speed for 2 minutes.
14. Gently fold in the whipped cream to the frosting, making it light and fluffy. It should hold its shape but not be overly stiff.
15. Frost each cupcake with a heaping tablespoon of frosting, ensuring each one is generously covered. Finally, sprinkle toasted coconut on top for a beautiful finish.
16. Store the frosted cupcakes in the refrigerator until you’re ready to serve them. They taste best chilled!

Expert Tips about Triple Chocolate Coconut Cupcakes

These cupcakes are indeed a treat, but here are some expert tips to elevate your baking game and ensure every batch turns out perfect!

• Storage: Store leftover cupcakes in an airtight container in the refrigerator. They’ll stay fresh for up to three days.
• Freezing: These cupcakes freeze beautifully. Frost them before serving or freeze them un-frosted. Wrap them tightly in plastic wrap and place them in a freezer bag.
• Pairing: Serve these cupcakes with a dollop of whipped cream or a scoop of coconut ice cream for an extra treat.
• Variations: Try adding a hint of espresso powder to the batter for a mocha flavor or switch up the fillings with different flavored creams.
• Presentation: For a beautiful presentation, consider using decorative cupcake liners and a piping bag for the frosting.

Serving Ideas for Triple Chocolate Coconut Cupcakes

When it comes to serving your Triple Chocolate Coconut Cupcakes, there are so many delightful options to consider. Here are some ideas that will enhance your dessert experience:

• Birthday Parties: These cupcakes are perfect for birthday celebrations, bringing joy to both kids and adults alike.
• Holiday Gatherings: Serve these treats during festive occasions, where they can shine as a delightful dessert choice at potlucks and family dinners.
• Tea Time: Pair them with a cup of coffee or tea for an indulgent afternoon treat that will satisfy your sweet tooth.
• Picnics: Pack these cupcakes in a cooler for a sweet surprise during outdoor picnics or summer gatherings.
• Creative Displays: Arrange them on a tiered cake stand for an impressive dessert table display that will wow your guests.
• Storage Tips: If you have leftovers, store them in a sealed container in the fridge to maintain freshness, or freeze them for later enjoyment.

FAQ

Conclusion

These Triple Chocolate Coconut Cupcakes are a decadent delight that brings together rich chocolate and creamy coconut in every bite. The combination of textures, flavors, and the surprise filling makes this dessert truly special. I encourage you to try baking these cupcakes for your next gathering or just for a sweet treat at home. You won’t regret it!

Triple Chocolate Coconut Cupcakes

The ultimate chocolate indulgence awaits with these Triple Chocolate Coconut Cupcakes. Each bite is a heavenly blend of rich chocolate and creamy coconut, perfect for any occasion. Whip up this easy recipe and impress your friends and family tonight!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Desserts

Cuisine American

Servings 16 cupcakes

Calories 350 kcal

Equipment

• Wooden Spoon
• Mixing Bowl
• Frying Pan
• Baking Sheet
• Oven

Ingredients

  

• 1/4 cup butter
• 1/2 cup semi-sweet chocolate chips
• 1/3 cup coconut butter/oil
• 1 1/4 cup granulated sugar
• 2 whole eggs
• 1/2 teaspoon vanilla extract
• 1/2 cup cocoa powder
• 1/4 teaspoon salt
• 3/4 teaspoon baking soda
• 1 cup all-purpose flour
• 1/2 cup sour cream
• 1/2 cup whole milk
• 1/2 cup white chocolate chips
• 4 oz cream cheese softened
• 1/2 cup shredded sweetened coconut
• 3/4 cup salted butter softened
• 1/2 cup cocoa powder
• 1/2 teaspoon vanilla
• 2 cups powdered sugar
• 1/4 cup whole milk
• 1 1/2 cups plain whipped cream
• 1/3 cup shredded sweetened coconut lightly toasted

Instructions

 

• Preheat your oven to 350 degrees Fahrenheit. Line your cupcake pans with 16 paper liners. Don’t forget to lightly spray the tops of the pans with non-stick cooking spray to ensure easy removal later.
• In a small bowl, combine butter and semi-sweet chocolate chips. Microwave the mixture until the butter melts completely. Stir until the residual heat from the butter melts the chocolate chips. This should create a smooth and glossy mixture.
• Next, stir in the coconut butter until it melts into the warm mixture. This step is key to infusing that delightful coconut flavor into the chocolate base. Pour this melted mixture into a larger mixing bowl.
• Whip the granulated sugar into the melted chocolate and butter mixture until it’s well combined. This will add sweetness and create a fluffy texture.
• Once combined, add the eggs and vanilla extract, mixing until smooth. The mixture should look silky and uniform.
• Sift together the cocoa powder, salt, baking soda, and all-purpose flour. This step is essential as it helps to aerate the dry ingredients and break up any lumps.
• Slowly incorporate the dry ingredients into the wet mixture, stirring until barely combined. You don’t want to overmix; a few streaks of flour are okay.
• Carefully fold in the sour cream and whole milk. The batter should be thick and glossy, perfect for cupcakes.
• Using a tablespoon, drop the batter into the prepared cupcake pans, filling each liner about three-quarters full. This will help them rise beautifully without overflowing.
• Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. When done, remove from the oven and let the cupcakes cool in the pans for a few minutes before transferring them to a wire rack to cool completely.
• While the cupcakes are cooling, prepare the coconut filling. Melt the white chocolate chips in a small bowl. Once melted, whip it together with the cream cheese and stir in the shredded coconut.
• Once the cupcakes are cooled completely, use a small knife or a cupcake corer to scoop a small hole into the top of each cupcake, about 3/4 inch in diameter and 1/2 inch deep. Spoon the coconut filling evenly into each small hole.
• To make the frosting, whip the salted butter, cocoa powder, vanilla, and powdered sugar together in a bowl. While the mixer is on low speed, stream in the whole milk until fully combined. Scrape the sides and bottom of the bowl before whipping on high speed for 2 minutes.
• Gently fold in the whipped cream to the frosting, making it light and fluffy. It should hold its shape but not be overly stiff.
• Frost each cupcake with a heaping tablespoon of frosting, ensuring each one is generously covered. Finally, sprinkle toasted coconut on top for a beautiful finish.
• Store the frosted cupcakes in the refrigerator until you’re ready to serve them. They taste best chilled!

Notes

• Tip 1: Store leftover cupcakes in an airtight container in the refrigerator. They’ll stay fresh for up to three days.
• Tip 2: These cupcakes freeze beautifully. Frost them before serving or freeze them un-frosted. Wrap them tightly in plastic wrap and place them in a freezer bag.
• Tip 3: Serve these cupcakes with a dollop of whipped cream or a scoop of coconut ice cream for an extra treat.
• Tip 4: Try adding a hint of espresso powder to the batter for a mocha flavor or switch up the fillings with different flavored creams.
• Tip 5: For a beautiful presentation, consider using decorative cupcake liners and a piping bag for the frosting.

Keyword chocolate cupcakes, coconut dessert, Easy Cupcake Recipe, triple chocolate cupcake