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!
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.