Currently wondering how I can spend my Thursday face-first in a cupcake.
I’d happily pay someone to make these cupcakes for me today.
Yes — really. The sleep deprivation has me losing my marbles, and these cupcakes are worth every cent.
Sidenote: the marbles are definitely gone.
Meet the second-best flavor pairing in the universe: chocolate and coconut. Only chocolate and peanut butter ranks higher for me, but I’ve said that a lot. Let’s stick to desserts right now — no savory debate. For sweets, this duo is always a winner.
These cupcakes are downright dreamy.
They’re incredibly light and fluffy. The chocolate cake isn’t overly sweet and it’s made with full-fat coconut milk for a tender, airy crumb. It’s simply delicious.
There are mini chocolate chips folded into the batter too — because of course there are. I can’t imagine these without little pockets of melty chocolate.
For the topping I went with a light coconut whipped cream. It’s simple, pretty, and pairs perfectly with the cake.
I use coconut whipped cream on everything: chocolate mousse, angel food cake, sweet potato pancakes, watermelon granitas (bring on summer), even lemon cupcakes. It’s versatile and always pretty piled on top.
Full disclosure: half the time I make the coconut whipped cream because it looks gorgeous on camera — those tall, glossy dollops are extremely Instagrammable. I may have used the word “dollop” more than once, but it’s accurate.
In real life, these cupcakes disappeared fast — we polished them off in a matter of hours. I’d happily take on the solo challenge of finishing them, but sharing made it more fun.
Chocolate Coconut Cream Cupcakes
Yield:
12
to 15 cupcakes
2
Pin Recipe
Leave a Review »
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sugar
- 1 large egg
- 1/3 cup oil
- 2 tablespoons melted butter
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 1 cup full-fat canned coconut milk
- 1/2 cup mini chocolate chips
Coconut Whipped Cream
- 2 cans full-fat coconut milk, refrigerated overnight
- 2 tablespoons powdered sugar
- 1/4 teaspoon vanilla extract
For Topping
- toasted coconut flakes
- mini chocolate chips
Instructions
-
Preheat the oven to 350°F. Line a cupcake tin with liners.
-
Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
-
In the bowl of a mixer, beat the sugar and egg until slightly fluffy. Add the oil and melted butter and mix until combined, then add the vanilla and coconut extracts. With the mixer on low, add half of the dry ingredients, then the coconut milk, then the remaining dry ingredients. Beat until smooth, then fold in the mini chocolate chips with a spatula.
-
Use a 1/4 cup measure to fill liners about 3/4 full. Bake 18–20 minutes, until the tops are set. Cool completely before frosting with coconut whipped cream and topping with toasted coconut and extra mini chips.
Coconut Whipped Cream
-
Remove the chilled cans of coconut milk from the fridge. Pour off and reserve the liquid for smoothies if desired. Scoop the solid coconut cream into a mixing bowl and beat on medium-high until fluffy and thick. Add powdered sugar and vanilla, then chill until ready to use.
Notes
Did you make this recipe?
If you try it, tag your photo with #howsweeteats. I appreciate you so much!
SO FLUFFY I could die.