The Best Chocolate Coconut Cupcakes Recipe

These super rich and totally indulgent chocolate coconut cupcakes are filled with coconut cream, topped with thick coconut buttercream and finished off with a hearty sprinkle of toasted coconut! These are sure to be any coconut lovers new best friend!

yield 1 dozen cupcakes

Ingredients

For the cupcakes:
3 tablespoons coconut OR canola oil
1 stick unsalted butter, melted and slightly cooled
1/2 cup semi-sweet chocolate chips
1 cup granulated sugar
2 large eggs + 1 large egg yolk, at room temperature
1 teaspoon vanilla
3/4 cup + 2 tablespoons all-purpose flour, not packed
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 cup full fat sour cream
1/2 cup hot coffee OR hot water

For the coconut cream:
1 cup heavy whipping cream
3/4 cup plus 2 tablespoons granulated sugar
1 stick butter, at room temperature
1 1/2 tablespoons cornstarch
1 teaspoon vanilla extract
4 ounces sweetened shredded coconut

For the buttercream:
6 ounces unsalted butter, very soft
1 teaspoon vanilla extract
3 cups confectioners' sugar, sifted
2 tablespoons coconut milk
1 (7 ounce) package sweetened flaked coconut, divided

Instructions

For the cupcakes:

1. Preheat oven to 350º F.
2. Place cupcake liners in muffin tin. Spray lightly with PAM cooking spray. *The cooking spray really helps the cupcakes not stick to the liners.
3. Visit The Best Chocolate Coconut Cupcakes @ bakerbynature.com for full instructions.

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