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Chocolate Coconut Cupcakes


chocolate coconut cupcakes

Chocolate Coconut Cupcakes

Stephanie Gallagher
These chocolate coconut cupcakes are topped with a cream cheese frosting, then topped with toasted coconut. These cupcakes make a great Easter dessert recipe, birthday cupcake or bake sale treat.

Don't Miss: Cupcake Recipes from Scratch

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Yield: 18 cupcakes


  • 1-1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 tsp. vanilla
  • 1 cup milk
  • 1 cup sweetened flaked coconut
  • Coconut Frosting
  • 1 cup sweetened flaked coconut
  • 8 oz. cream cheese
  • 5 Tbsp. butter, at room temperature
  • 1 tsp. vanilla
  • 1-1/2 cups powdered sugar


  1. Preheat oven to 350 degrees F. Grease a muffin tin or line with cupcake liners.

  2. Mix flour, cocoa powder, baking soda and salt together in a small bowl.

  3. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs and vanilla. Add flour mixture and milk alternately, beating on low speed until both are incorporated. Stir in coconut.

  4. Use an ice cream scoop to fill muffin cups about three-quarters of the way full. Bake 20-25 minutes. Remove the cupcakes, but leave the oven on (you will need it to toast the coconut.) Cool the cupcakes completely.

  5. Make frosting: Spread coconut out in an even layer on a sturdy baking sheet. Place on middle rack of the oven. Toast coconut 2 minutes. Stir and toast another 2-6 minutes, watching carefully to make sure the coconut doesn't burn.

  6. With an electric mixer, beat cream cheese, butter, vanilla and powdered sugar until fluffy.

  7. Frost cupcakes. Top with toasted coconut.

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