[Don’t forget – you have until midnight tonight to enter the cookbook giveaway!]
You people are clever. After I shared those homemade mocha coconut iced coffees, several of you suggested on Facebook that I follow up with a cupcake. Immediately.
Thank you, my wise friends. I love you and your brilliant ideas. This was the first thing I did after I got home from vacation—priorities. (Also, here’s my how I frost my cupcakes tutorial.)
How much do I love these cupcakes? A lot. I wish I could invent 42 new ways to eat cupcakes—juggle them, encase them in stone, make a cupcake salad or even a cupcake pizza with these. And I plan to overdose on mocha coconut coffees as soon as I’m done writing this.
And I don’t even care about the mocha drizzle on my blue placemat. OCD, what?
Full disclosure: I’m not OCD. Even if I wanted to be, I couldn’t—probably because I live with the craziest man ever. I’m honestly a little afraid of what would happen if we both were fastidious about everything.
Right now our issue is that all of the light switches in the house must be flipped the same way. All of them. All.Of.Them.
The fun part is I sometimes flip switches the opposite way just to annoy Mr. How Sweet. It’s hilarious to me. Sometimes I go to bed after him just so I can send the switches into chaos.
I thought this was hilarious until yesterday morning, when someone refused to turn on the light at the top of the stairs at 5 a.m. because it would leave one switch up while the others were down—and then flew down the stairs in a giant heap.*
You know that awkward moment when someone falls and it’s sort of funny even though it really shouldn’t be? That was me. I can’t stop laughing picturing my husband on the staircase at dawn. I’m a terrible wife.
To be fair, he tripped on a bag of toiletries—deodorant, conditioner, three bottles of nail polish, sunscreen spray, perfume—left on the stairs after our trip last week. Carrying that stuff up the stairs was annoying, and baking these cupcakes seemed more important. Plus, he wouldn’t have fallen if he’d turned on the light.
This reminds me of the time I left a cast iron skillet at the bottom of the stairs right after we got married. Same scenario: 5 a.m., lots of screaming, no light. I’m surprised I still have a ring on my finger.
Moral of the story: turn on the dang light and make these cupcakes.
Mocha Coconut Frappuccino Cupcakes.
Pin Recipe
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Ingredients
Mocha Cupcakes
- 1 1/8 cups all purpose flour
- 1/4 cup dark cocoa powder
- 3 tablespoons instant coffee powder
- 1 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup white sugar
- 1 egg
- 2 teaspoons vanilla extract
- 3/4 cup coconut milk
- 1/2 cup butter, melted
- 2 tablespoons sour cream
- 1/2 cup chocolate or cappuccino chips
Coconut Frosting
- 2 sticks of butter, softened (1 cup)
- 3 2/3 cups powdered sugar + more if needed
- 1 tablespoon vanilla extract
- 1 teaspoon coconut extract, optional
- 1-2 tablespoons lite coconut milk
- 1/2 cup shredded, sweetened coconut
- 1/2 cup shredded coconut, toasted
Mocha Coconut Drizzle
- 2/3 cup powdered sugar
- 1 teaspoon instant coffee powder
- 2 teaspoons dark cocoa powder
- 1-2 teaspoons coconut milk
Instructions
Mocha Cupcakes
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Preheat oven to 350°F (175°C).
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In a bowl, whisk the egg and sugar until smooth. Add the coconut milk, melted butter and vanilla, mixing to combine. Sift the flour, cocoa, instant coffee, baking soda and salt together, then add to the wet ingredients and mix until smooth. Stir in the sour cream, then fold in the chocolate or cappuccino chips. Line a muffin tin with liners and fill each cup using a 1/4 cup measure. Bake 15–18 minutes. Cool completely before frosting.
Coconut Frosting
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Cream the softened butter until smooth. On low speed, add the powdered sugar gradually. Increase speed and add vanilla and coconut extract, then beat 2–3 minutes, scraping the bowl. Continue whipping 4–5 more minutes, scraping as needed. If frosting is too thick, add coconut milk 1 teaspoon at a time until you reach the desired consistency; if too thin, add more powdered sugar. Fold in the shredded coconut and frost the cupcakes. Sprinkle with toasted coconut.
Mocha Coconut Drizzle
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Combine the powdered sugar, instant coffee and cocoa in a bowl. Add 1 teaspoon coconut milk and mix until glaze-like and easy to drizzle. If it’s too thick, add a few drops of coconut milk; if too thin, add more powdered sugar.
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I appreciate you so much!
*No husbands were harmed.