Tessa's Recipe Rundown
Taste: Chocolate and coconut is such a fantastic combo!
Texture: The cupcakes are crazy tender, moist, and rich while the creamy frosting is perfectly balanced by the hint of crunch in the toasted coconut.
Ease: Easy peasy!
Pros: Fun spring recipe for whenever the “Mounds” craving hits.
Cons: None.
Would I make this again? Definitely!
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These Chocolate Coconut Cupcakes are absolute heaven!
I talk often — and admittedly think even more often — about chocolate flavor pairings.
My go-to is usually chocolate with MORE CHOCOLATE.
But sometimes, you need to switch things up. I recently realized that I tend to enjoy coconut more in savory dishes than sweet ones.
I thought these Chocolate Coconut Cupcakes would be a perfect simple recipe to work on.
My goal was to use coconut in as many forms as possible so it would be able to match the intensity of the chocolate flavor.
You’ll see there’s coconut oil, coconut milk, coconut extract, and shredded coconut. Each of those ingredients offer not only a lovely coconut flavor but also (aside from the extract) a crucial texture component!
Give these cupcakes a try for any springtime parties, birthdays, or just a delicious weekend bake.
Sprinkle of Science
How to Make Chocolate Coconut Cupcakes
Why Combine Chocolate, Cocoa, and Boiling Water?
Not only does this melt the chocolate, but the boiling water helps to ‘bloom’ the cocoa powder, which helps it release its flavor compounds for a richer chocolate experience.
Do I Have to Use Dutch-Process Cocoa Powder?
For best results, I find Dutch-Process Cocoa Powder creates more moist and tender cupcakes with a deeper color. Dutch-process tends to have more fat content and is less starchy than most grocery store natural cocoa powder products. Basically, you’re less likely to have dry cupcakes when using Dutch-process cocoa. If you don’t have or can’t find Dutched cocoa, check out the paragraph just below.
How to Use Natural Cocoa Powder Instead
Use the same amount of natural unsweetened cocoa powder in place of the Dutch-Process and omit the vinegar from the recipe. Learn more about Dutch-Process vs. Natural Cocoa powder here.
How to Bake with Coconut Oil
- For this recipe, virgin coconut oil not only adds a rich texture but an extra hit of coconut flavor.
- Since the oil needs to be melted to incorporate into the batter, I find it easiest to measure melted. You can simply pop your glass container of coconut oil in the microwave without the metal lid and nuke until the top layer melts enough for the recipe.
- By the way, I also have a great Coconut Oil Chocolate Chip Cookie recipe and a Coconut Oil Brownie recipe to enjoy more of that coconut oil!
What if I Don’t Have Coconut Oil?
While coconut oil is best, you can use vegetable or canola oil instead. Just make sure it’s fresh and has no off aroma.
How to Bake with Coconut Milk
- Be sure to use canned full-fat coconut milk for best results. Anything else will create cupcakes that are drier and not as rich.
- Since canned coconut milk tends to separate, vigorously shake the can before opening. If it’s still very separated, whisk until somewhat smooth before adding it to the batter. It doesn’t have to be perfect, it’ll all blend together eventually. You just want to make sure you’re getting a good amount of both the fat solids and liquid, not too much of just one.
Tips for the Best Coconut Buttercream
- Start with just 1/2 a teaspoon coconut extract, adding more if needed, to taste. You can always add more, but you can’t take it away!
- If your buttercream is too thick, add a little more cream.
- If your buttercream is too thin, add a little more powdered sugar to thicken.
Help! I Don’t Have Any Butter or I Need to Make This Dairy-Free
The Chocolate Coconut Cupcake base is actually butter-free and can be dairy-free if you use dairy-free chocolate. Feel free to experiment with vegan butter in the buttercream, or instead, use whipped coconut cream in place of the coconut buttercream for a totally dairy-free treat.
Can This Recipe Be Made Into a Cake?
Almost any cupcake recipe can be turned into cake. Check out my full guide on how to convert cupcakes into cake (and vice versa!).
How to Store Chocolate Coconut Cupcakes or Make Ahead of Time
- Unfrosted: Store unfrosted Chocolate Coconut Cupcakes in an airtight container at a cool room temperature (about 67°F) for up to 2 days. Airtight plastic or glass containers work better than resealable bags to prevent the tops from getting all sticky.
- Frosted: Store frosted cupcakes in an airtight container for up to 8 hours at room temperature, or in the refrigerator for up to 2 days. Let come to room temperature before serving.
- If you need to prep these cupcakes further in advance, check out my freezing instructions below.
How to Freeze Chocolate Coconut Cupcakes
- Wrap cupcakes individually in plastic wrap (this prevents freezer burn and taste transference).
- Place cupcakes inside a freezer bag on a shelf in your freezer where they won’t get smashed, or in an airtight container.
- Freeze for up to 3 months.
- To thaw: Unwrap the cupcakes and allow to defrost at room temperature for about 1 to 2 hours. I don’t recommend defrosting in the fridge overnight in plastic as it tends to create a more sticky top, causing the frosting to slide off.
- Coconut Buttercream: Freeze the buttercream in an airtight container for up to 3 months. Defrost in the fridge overnight and re-whip in the stand mixer until light and fluffy again. Add a tablespoon or two of powdered sugar to thicken, or a splash more cream to thin, as needed.
More Cupcake Recipes You’ll Love:
- The Best Chocolate Cupcakes
- Ultimate Nutella Cupcakes
- Chocolate Blackout Cupcakes
- Carrot Cake Cupcakes
- Red Velvet Cupcakes
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Ingredients
For the chocolate cupcakes:
- 5 ounces (142 grams) bittersweet chocolate, finely chopped
- 1/3 cup (28 grams) Dutch-process cocoa
- 1/2 cup boiling water
- 3/4 cup (95 grams) all-purpose flour
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (50 grams) packed light brown sugar
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1/2 cup full-fat canned coconut milk, shaken well or whisked until somewhat smooth
- 1/4 cup melted virgin coconut oil
- 2 large eggs plus one egg yolk, at room temperature
- 2 teaspoons white vinegar
- 1 teaspoon vanilla extract
For the coconut buttercream:
- 3 cups (375 grams) powdered sugar, sifted
- 8 ounces (227 grams) unsalted butter, at room temperature
- 1/4 teaspoon fine sea salt
- 1/2 to 1 teaspoon coconut extract
- 2 tablespoons full-fat canned coconut milk
For the toppings:
- 1 cup (85 grams) shredded sweetened coconut
Instructions
Make the cupcakes:
- In a medium heatproof bowl, add the chocolate and cocoa powder. Pour hot water over mixture. Cover and let stand for 5 minutes. Whisk mixture gently until thick and smooth, then set aside to cool completely.
- Meanwhile, preheat the oven to 350°F. Line a standard 12-cup muffin tin with liners.
- In a small bowl, whisk together the flour, sugar, brown sugar, salt, and baking soda.
- Whisk the coconut milk, coconut oil, eggs, egg yolk, vinegar, and vanilla into the cooled chocolate mixture until smooth. Stir in the flour mixture until smooth, being careful not to overmix.
- Using a spring-loaded scoop, divide the batter evenly among prepared muffin cups. Bake until cupcakes are set and firm to the touch, about 17 to 20 minutes.
- Let cupcakes cool in pan on a wire rack for 10 minutes before removing from pan to cool completely, about 1 hour. Cupcakes can be stored in an airtight container at room temperature for up to 1 day.
Make the frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Add the salt, coconut extract, and coconut milk and beat on medium for 1 minute, adding more cream if needed or more powdered sugar to thicken.
Toast the coconut:
- Place the coconut in a medium skillet set over medium heat. Stirring constantly, toast until golden brown. Remove and let cool.
To assemble:
- Use an offset spatula to spread the frosting onto each cupcake. Sprinkle with the cooled toasted coconut. Serve or store for 1 day at room temperature or up to 2 days covered in the fridge.
This post was originally published in 2022 and has been updated with additional baking tips. Photos by Ashley McLaughlin.
If the dutch processed cocoa powder is alkaline treated to remove the acidity and the leavening ingredient recommended is baking powder then why does the recipe call for baking soda? thank you before I start this recipe, which is exactly the flavors I have been looking for. I am looking forward to making these!
I decided to give this recipe a chance as it was billed as an underdog and as a Canadian we so often cheer for the underdog. I am so glad I did, as it was a tremendous find. A cupcake with this much rich chocolatey flavour paired with coconut is a win. I shared with friends who also raved about them. They are over the top delicious and taste and look as if they come from a high end bakery.
Yay, so happy you enjoyed them, D’Arcy!
Another great recipe from Handle the Heat! These came out amazing. They had the perfect amount of coconut flavor (the coconut was not too overpowering, despite all of the coconut ingredients, but you could still taste the coconut – it wasn’t lost in the chocolate). I used Cadbury Eggs for the top. Yum! I’ll be making this every Easter.
I made these yesterday for Easter dessert. I thought I had a can of coconut milk in the cupboard, but it was coconut cream. They still turned out amazing with the cream instead of milk.
The cake was moist and the frosting perfect, not too sweet.
There was enough frosting to put a nice mound on each cupcake, without a lot leftover – some cupcake frosting recipes make entirely too much.
The cupcakes baked up tall too!
This receipe is a keeper!
I was surprised how lovely the cake was, but I did modify it a little. I think most of the coconut flavorings taste terrible and fake/overdone- I really wanted coconut buttercream, but so far I haven’t found a recipe that has the flavor and not the essence.
I also wanted to fill the cupcakes with marzipan. This cake is wonderful, but VERY light (think, slightly denser than angel food, but without the resistance of angel food- it’s super soft). It won’t hold up to any sort of heavy/thick filling. Perhaps the densest filling I’d use is whipping cream or perhaps soft, fluffy meringue. I’ll have to hunt down a denser chocolate cake recipe for this use in future. I almost feel like buttercream is a bit too heavy for the lightness of this cake. Fortunately, the chocolate flavor is rich and so the strength of the flavor matches the buttercream, if not the texture.
Glad you enjoyed this recipe, Olia! I think our Best Chocolate Cupcakes recipe might be just what you’re looking for in terms of a cupcake that will hold up to thicker fillings/toppings. I hope you give it a try!
This is the second recipe By Tessa that I’ve tried, and honestly they were the BEST chocolate cupcakes I’ve ever had. I really like the instructions she gives, and the troubleshoot section is 10/10. Genuinely, I will be trying every recipe by Tessa after this. Thank you!
Yay! So happy to hear this, Catherine! Thank you so much for the comment 🙂