Tessa's Recipe Rundown
Taste: I adore the combination of almond, chocolate, and coconut! It’s sweet without being cloying and leaves your taste buds craving more.
Texture: The cake is light and moist while the frosting is lusciously rich. The shredded toasted coconut just takes these cupcakes to a whole new level.
Ease: You might dirty a few bowls and pans in the process of making these cupcakes but it is so worth it and completely doable.
Appearance: Just gorgeous. Shredded coconut makes everything seem more dreamy.
Pros: A nice change from typically boring or bland cupcakes.
Cons: None.
Would I make this again? Yes, I actually froze half the cupcakes and frosting to indulge in on another day.
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Almond Cupcakes with Chocolate Coconut Frosting have a light and moist cake with a lusciously rich frosting. The shredded toasted coconut just takes these cupcakes to a whole new level.
Ever since I finished my bachelor’s degree it’s been wonderful to have enough time to read books of my own choosing. Despite how much I hated the stress of tests and assignment deadlines, a little part of me will always miss the challenge of academics and the extensive knowledge gained on a variety of subjects. Sure, standing over a hot pot trying to make Bearnaise sauce by hand is a challenge, but it’s not the same type of challenge that you face in academic classes. That is why I like keeping my mind at least slightly engaged with books, although lately I’ll admit my reading has been mostly that of entertainment value. I just started reading The Fault in Our Stars by John Green. There will always be a spot in my heart for young adult fiction (it all started with Harry Potter in elementary school), no matter how old I am. Actually, sometimes I think it’s silly that books are often categorized by age. You’re never too old to get lost inside a good story!
What books are you reading right now? Any recommendations? I’ll let you guys know what I think of this book when I finish! In the meantime, let’s talk about cupcakes. No, not the bland yet sickeningly sugary cupcakes that are probably sitting in plastic containers at your grocery store bakery section. I’m talking about moist, tender, luscious, flavorful, and appropriately sweet homemade cupcakes that will leave everyone asking for seconds. This recipe is exactly that. Try them!
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Ingredients
For the cupcakes:
- 2 1/4 cups cake flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 1 stick unsalted butter, at room temperature
- 1 1/4 cups sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 teaspoon pure almond extract
- 1 cup coconut milk
For the frosting:
- 1 1/2 sticks unsalted butter, at room temperature
- 2/3 cup cocoa powder
- 3 cups powdered sugar
- 1/2 cup coconut milk, plus more as needed
- 1 teaspoon coconut extract
- 1 cup toasted coconut (see note above)
Instructions
For the cupcakes:
- Preheat the oven to 350°. Line a standard muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In the bowl of a stand mixer, beat the butter and sugar on medium high speed until well combined and fluffy. Add the eggs, one at a time, and beat until well combined. Add the vanilla, almond extract, and coconut milk and beat until combined. On low speed gradually add in flour mixture, and mix until just combined.
- Use a spring-loaded scoop or spoon to divide the batter evenly among the prepared muffin tin cups. Bake until golden brown and a toothpick inserted in the center of each cake comes out clean, about 20 minutes. Let the cupcakes cool completely in the pan set on a wire rack.
For the frosting:
- In the bowl of a stand mixer, beat the butter until smooth. Sift the cocoa powder and powdered sugar over the butter and beat on low speed until combined. Add the coconut milk and coconut extract and beat until on medium-high speed until light and fluffy, adding more coconut milk to thin the frosting as needed.
To assemble:
- Use an offset spatula to spread a thick layer of frosting over each cupcake. Sprinkle with the toasted coconut just before serving.
Can you use almond flour to create a more natural almond flavor.
I had lots of batter so filled each cup pretty full – cupcakes baked up over the rim – should I just have filled less or should this make more than 12?
I was recently gifted a new cupcake tin and the cavities are MUCH smaller than my two other brands of cupcake tins. I wish there was a designated size all the manufacturers used! If that’s the case then I would make more than 12. Can never have too many 😉
I don’t have coconut extract for the frosting. Should I use almond extract or hazulnut extract instead or just not use any at all. I want to make these today and your answer would be much appreciated, thank you so much! <3
Heyya Tessa!
Love your blog and find it so inspiring! thank you for sharing so much 🙂
My mamas birthday is coming up and I’m wanting to make coconut cupcakes with a lemon curd filling and a coconut frosting or vanilla with toasted coconut ontop. I was hoping you had a recipe for this but I didnt find one. Perhaps I could use coconut milk in place of the liquids in the cake portion and I’ve seen people use cold coconut cream whipped for a frosting. What do you think? thanks for your input and your great blog and youtube channel too!
I love this recipe – you are right that it is a nice change from the standard fare. I did make one change that turned out pretty well. I substituted the last 1/4 cup cake flour with approx 1/2 cup almond meal. I wanted to give it a stronger almond flavor and thought this might do the trick. It turned out great!
Canned or carton coconut milk?