These Toasted Coconut Chocolate Cupcakes are a dream come true: moist, fudgy chocolate cupcakes made with creamy coconut milk, coconut extract, and bits of toasted shredded coconut. Each cupcake is crowned with a silky coconut buttercream and a generous sprinkle of more toasted coconut for added crunch and flavor.
How to toast the coconut
You can toast shredded coconut either in the oven or in a skillet. The skillet method is quicker: place the shredded coconut in a dry, hot skillet over medium heat and stir constantly until the coconut is evenly golden. Continuous stirring is important to prevent burning and to ensure even browning. For the oven method, spread the coconut on a baking sheet and bake at 350°F, checking and stirring every 5 minutes until golden and toasted.
How to make the Toasted Coconut Chocolate Cupcakes
1) Toast the coconut: Toast the shredded coconut using one of the methods above until it turns golden. Let it cool to room temperature.
2) Combine wet ingredients: In a large bowl whisk together the eggs, dark brown sugar, coconut extract, vanilla, full-fat coconut milk (smoothly mixed), vegetable oil, and white vinegar until the mixture is smooth.
3) Whisk dry ingredients: In another bowl combine the all-purpose flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
4) Bloom the cocoa: Whisk the Dutch-processed cocoa powder into the hot freshly brewed coffee until smooth. Let sit briefly, then add this chocolate mixture to the wet ingredients and mix until evenly combined.
5) Combine wet and dry: Pour the wet mixture into the dry ingredients and whisk gently until smooth. Avoid overmixing to keep the cupcakes tender.
6) Fold in toasted coconut: Fold 1/2 cup of the cooled toasted coconut into the batter using a spatula.
7) Fill pans and bake: Divide batter among prepared cupcake liners, filling each about two-thirds full. Bake at 350°F for 18–20 minutes or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
What is Dutch-processed cocoa powder
This recipe uses Dutch-processed cocoa powder. Dutch-processed cocoa is treated with an alkalizing agent to neutralize acidity and raise the pH, which produces a smoother, milder cocoa flavor and a less astringent taste. The result is a cocoa that often tastes richer and allows chocolate notes to stand out—ideal for a chocolate cupcake.
Note: Dutch-processed cocoa is not always interchangeable with natural cocoa powder. Recipes that rely on baking soda for leavening typically need an acidic ingredient to activate it. Since Dutch-processed cocoa is neutral, an acid like buttermilk, sour cream, or vinegar is required elsewhere in the recipe. In this recipe, the coconut milk and vinegar help provide the needed acidity for proper rise.
Why bloom the cocoa?
Blooming cocoa means dissolving the powder in a hot liquid (here, coffee) before adding it to the batter. The hot liquid releases flavor compounds in the cocoa, intensifying the chocolate taste. Coffee is commonly used in chocolate baking because it amplifies and deepens the chocolate flavor without making the dessert taste like coffee.
Using hot brewed coffee with the cocoa gives these cupcakes a richer chocolate profile while letting the coconut notes remain bright and complementary.
Get the Recipe:
Toasted Coconut Chocolate Cupcakes
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Ingredients
Toasted Coconut
- 1 cup Sweetened Shredded Coconut
Toasted Coconut Chocolate Cupcakes
- 280 g (10oz) All Purpose Flour, about 2 ⅓ cups measured volumetrically
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 2 Eggs
- 2 cups Dark Brown Sugar
- 1 cup Full-Fat Coconut Milk, mixed to be completely smooth
- 2/3 cup Vegetable Oil
- 2 tsp Vanilla
- 1 tsp Coconut Extract
- 1 tsp White Vinegar
- 3/4 cup Dutch Processed Cocoa Powder (regular cocoa can be used too)
- 3/4 cup Hot Freshly Brewed Coffee
- 1/2 cup Toasted Coconut (from above)
Coconut Frosting
- 2 cups Unsalted Butter, at room temperature
- 7 cups Confectioners’ Sugar
- 4-6 tbsp Full-Fat Coconut Milk, mixed to be completely smooth
- 1 tsp Vanilla
- 1 tsp Coconut Extract
- 1/2 cup Toasted Coconut (for topping)
Equipment
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Stand mixer
Instructions
Toasted Coconut
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Place shredded coconut into a hot dry skillet over medium heat. Continuously shake and stir the coconut around until it is evenly golden. Transfer to a plate and let cool to room temperature.
Toasted Coconut Chocolate Cupcakes
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Preheat oven to 350°F. Line two 12-cup muffin pans with liners. In a large bowl whisk together the flour, baking soda, baking powder, and salt; set aside.
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In another large bowl whisk the eggs, dark brown sugar, coconut milk, vegetable oil, vanilla, coconut extract, and vinegar until smooth and combined.
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In a small bowl or measuring cup, whisk the hot coffee and cocoa powder until smooth. Let sit for a minute, then stir this cocoa mixture into the wet ingredients until well blended.
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Add the wet ingredients to the dry ingredients and stir until smooth. Gently fold in 1/2 cup toasted coconut. Fill liners about 2/3 full and bake 18–20 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Coconut Frosting
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Using a stand mixer fitted with the whisk attachment, beat the room-temperature butter on high until pale and fluffy, about 4–5 minutes.
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Turn mixer to low and gradually add the confectioners’ sugar until incorporated. Add the coconut milk, vanilla, and coconut extract, then beat until the frosting is smooth and fluffy. Adjust coconut milk to reach your desired consistency.
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Pipe or spread the frosting onto each cooled cupcake and immediately sprinkle generously with the remaining toasted coconut.