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 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 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
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.
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.
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 🙂
Such a delicious cupcake.
Rich, chocolate cake flavor. Plenty of coconut flavor in the frosting. Tastes like a Mounds candy bar.
Ate 3 in one day! Thanks!
So happy you loved this recipe!
These cupcakes are delicious! I made these & 4 other kinds for a wedding. They requested coconut in the cupcake which was delicious! I did add an extra tablespoon of coconut milk to the frosting as well as 1 tablespoon of cream because the frosting was thick, this mad it easy to decorate
Wonderful! I’m so pleased these cupcakes were a hit and that you chose to use my recipe to celebrate with! 🙂
I made this as an Easter treat for my neighbors and everybody absolutely loved it. The chocolate flavor was great (I used extra dark cocoa powder). I will definitely make this again.
So nice of you to share with your neighbors, Christine! I’m sure they love where they live 🙂
I made these cupcakes for my Easter gathering. These cupcakes, in addition to being so cute and festive, taste absolutely fabulous. The frosting is very good and creamy, but the cake is moist with a very nice crumb and texture. What stands out the most is the rich chocolatey flavor kissed by a gentle hint of coconut. I’m an experienced home baker, and this cupcake is one of the best I’ve ever made or even purchased from a bakery! Thanks so much, Tessa, for developing this marvelous recipe!!!!!!
Wow, Jane, thank you for the ultimate compliment! You just made my day 🙂 I’m absolutely thrilled you love these cupcakes!
Sometimes I see that a recipe calls for baking powder and baking soda. Can you please tell me the function of baking soda? And can it be left out if it is not for hand?
Hi Farrah, I discuss baking powder and baking soda in this post. I do not recommend making this recipe without it as it is a crucial ingredient in helping the cupcakes rise. Good luck!
What would be a good substitute for the coconut oil?
Hi Carla, I talk about that in the pink box above the recipe 🙂
It’s amazing!! My family loves it! Whenever i bake them, my mom is always anxiously waiting for them to come out of the oven and once the cupcakes are cool enough to touch half of them are gone within fifteen minutes!
The cupcakes are soft, spongy and moist on the inside. The top is slightly crispy. They keep well fo quite a number of days. Three days later kept at room temperature and they are still as moist and spongy as day one!
Definitely recommend it!!! Especially love it because it has coconut, which my mom loves!! 11/10 for me!!!
Would the same measurements yield a 13×9 cake?
Can you use coconut cream instead of milk?
I used coconut cream and they turned our great!
Gorgeous! Deliciously chocolatey just the right hint of coconut.
I had made this cupcake for my kid’s birthday and I love it. My husband thought the same lol, he ate four when I was done and not watching him haha
They are so yummy! I will definitely put it on my favorite recipe list. Thank you so much
Could I use vanilla extract instead of coconut extract in the frosting? Do you think it’ll still taste a little like coconut?
This cupcake was amazing! Can’t believe I have tried cupcakes for the first time and trust me, it was a hit in my family. Your recipe’s are amazing, waiting for the new one.