Chocolate Coconut Cupcakes
Deliciously moist and fluffy chocolate cupcakes topped with a creamy coconut-infused buttercream frosting, and coated with desiccated coconut!
Servings: 12 cupcakes
Calories: 738kcal
Ingredients
For the Cupcakes
- 1 cup (125g) cake flour*
- ½ cup (50g) cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs room temperature
- ¾ cup (150g) caster/granulated sugar
- 2 teaspoons vanilla extract
- ½ cup (115g) unsalted butter melted
- ½ cup (120g) Greek-style yogurt
For the Frosting
- 4 cups (500g) icing/powdered sugar
- 1 cup (226g) unsalted butter softened
- 2 - 3 tablespoons coconut milk
- 1 teaspoon coconut extract
- 1 cup (60g) desiccated coconut
- 2 coconut chocolate bars such as Bounty
Instructions
For the Cupcakes
- Preheat the oven to 180C/350F/Gas 4. Line a 12-cup muffin tin with muffin cases, and set aside.
- Whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Whisk together the eggs. Add the sugar, and whisk until combined. Add the vanilla extract, butter, and yogurt, and whisk until combined. Fold in the dry ingredients.
- Divide the batter evenly between the muffin cases, filling only 2/3 full.
- Bake for 15 - 20 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 5 minutes in the pan, before transferring them to a wire rack to cool completely before frosting.
For the Frosting
- Using a handheld or stand mixer, beat the butter until pale and creamy. Add half of the icing sugar, and beat until combined. Add the remaining sugar and beat until combined. Add the coconut milk and coconut extract, and beat until light and fluffy.
- Transfer the frosting to a piping bag, and frost the cooled cupcakes. Coat with desiccated coconut, and top with a piece of coconut chocolate.
Notes
*Make your own cake flour! Measure out 1 cup (125g) of plain/all-purpose flour, remove 2 tablespoon, and replace with 2 tablespoons of cornflour/cornstarch. Sift well.
Leftover cupcakes can be stored, covered tightly, in the fridge for up to 3 days. Frosted or unfrosted cupcakes can be frozen for up to 3 months. Thaw overnight in the fridge.
Cupcakes can be made 1 day in advance, covered, and stored at room temperature. Cover the frosting, and store in the fridge until ready to use.