Ever feel like your cupcake routine is stuck in a vanilla-chocolate loop, endlessly circling without a hint of excitement? Enter the game-changer: Chocolate Coconut Cupcakes. Think of them as the culinary equivalent of a tropical vacation, minus the sunburn. These bad boys are loaded with rich cocoa, luscious coconut milk, and topped off with a coconut buttercream that’s so good, it’s almost scandalous.

A coconut chocolate cupcake on a small plate with more cupcakes near by.

Here is Why These are the Best Chocolate Coconut Cupcakes

Perfect Moisture Balance: The use of coconut milk and oil not only infuses these cupcakes with a tropical flair but ensures every bite is ridiculously moist and tender.
Rich Chocolate Flavor: Unsweetened cocoa powder paired with hot water or coffee deepens the chocolate flavor, making these cupcakes a dream come true for chocoholics.
Foolproof Frosting: Our coconut buttercream frosting is the stuff of legends – it’s light, fluffy, and packed with flavor, turning each cupcake into a masterpiece. It is the same frosting we used in our popular coconut cake recipe.
Crowd-Pleaser: Whether it’s a birthday party, a potluck, or just a Tuesday night, these cupcakes are guaranteed to impress.

Ingredients for Coconut Chocolate Cupcakes

Here is a list of the ingredients you will need for this coconut chocolate cupcake recipe. Scroll down to the printable recipe card for all the details.

Baking Essentials: Unsweetened cocoa powder, sugar, all-purpose flour, baking powder, baking soda, salt, coconut oil.
Canned goods: Full-fat coconut milk, coconut cream. melted coconut oil, eggs, vanilla extract, coconut extract
Fridge: Eggs, butter.
Other: Coconut flakes, vanilla extract, coconut extract

A partially eaten coconut chocolate cupcake with coconut buttercream.

How to Make these Cupcakes From Scratch

Here is a brief overview to get an idea of what to expect with this cupcake recipe. Scroll down to the printable recipe card for all the details.

Combine cocoa powder with hot water or coffee; let it sit.
Mix in sugar, coconut milk, and oil, then add eggs.
Sift and incorporate dry ingredients.
Pour into cupcake liners. Bake until a toothpick comes out clean.
Prepare the coconut frosting, then decorate cooled cupcakes. Top with toasted coconut flakes.

Cupcake Variations

Coconut Cream Filled Cupcakes: For a delightful surprise, core the cooled cupcakes and fill them with the lush coconut buttercream. Pipe the frosting into the center of each cupcake before frosting the top.
Salted Caramel Coconut Ecstasy: After the cupcakes have cooled, inject a generous amount of smooth salted caramel into the center of each one. Frost the cupcakes with your rich coconut buttercream, then drizzle them with more salted caramel.
Raspberry Coconut Delight: Before adding the frosting, top each cupcake with a dollop of raspberry jam. The tartness of the raspberry pairs beautifully with the sweet coconut and rich chocolate. Garnish with fresh raspberries and toasted coconut.

Tips for Success

Chocolate coconut cupcakes can be your next baking success story with these handy tips:

For the best results, make sure your eggs and coconut milk are at room temperature before you start. This ensures a smoother batter and a more uniform texture in the finished cupcakes.
Every oven is different, so start checking your cupcakes a few minutes before the recipe suggests. They’re done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached, but no wet batter.
Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. This stops the cooking process and prevents the cupcakes from becoming soggy from condensation. Make sure the cupcakes are completely cool before frosting to prevent melty disasters.

Several chocolate coconut cupcakes on a cake plate.

Storing these Coconut Chocolate Cupcakes

Store the cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. The frosting can be kept in the fridge for up to two weeks and re-whipped before use.

Frequently Asked Questions

Can I make these cupcakes in advance? Absolutely, they store beautifully in the freezer.
Is there a substitute for coconut oil? Yes, vegetable oil can work, but the signature coconut flavor will be less pronounced.

Diving into these chocolate coconut cupcakes is not just about indulging in a sweet treat; it’s about embracing the joy of baking with a recipe that promises texture, taste, and a touch of tropical flair.

These cupcakes are a testament to how simple ingredients can create something extraordinarily delicious. So, whip up a batch, watch them disappear, and bask in the glory of your baking prowess! And if you have leftover coconut, make our coconut bundt cake.

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Chocolate Coconut Cupcakes

Dive into the ultimate bake-off champion – Chocolate Coconut Cupcakes that are set to knock your regular, run-of-the-mill desserts off their pedestals.

These little beauties are your ticket to baking brilliance, blending unsweetened cocoa's rich, deep flavors with the creamy, dreamy essence of coconut. The result? Cupcakes so moist, they should come with a warning label. And the coconut buttercream? Let’s just say it’s the frosting equivalent of a mic drop – smooth, flavorful, and downright irresistible.

5 from 6 votes

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Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: cupcakes

Calories: 186kcal

Author: Dahn Boquist

Ingredients

Chocolate Coconut Cupcakes

1 cup 80 grams unsweetened cocoa powder
1 cup boiling water or hot coffee
2 cups sugar 400 grams
1 cup full fat coconut milk 240 grams
½ cup melted coconut oil 120 grams
2 eggs
2 teaspoons vanilla extract
1-¾ cups all-purpose flour 210 grams
1-½ teaspoons baking powder
1-½ teaspoons baking soda
1 teaspoon salt

Coconut Buttercream Ermine Frosting

½ cup All-purpose flour
13.5 ounce can coconut cream or coconut milk
1-½ cups butter (24 tablespoons)
1-¾ cups sugar
¼ teaspoon salt
1-¾ teaspoons vanilla extract
½ teaspoon coconut extract

Toppings

½ cup toasted coconut flakes

Instructions

For the Cupcakes

Preheat the oven to 350°F and position the oven rack in the upper third of the oven. Place 36 cupcake liners in standard-sized muffin cups.
Place the cocoa powder and hot water (or coffee) in a small bowl. Whisk until smooth until the mixture looks like melted chocolate. Let it sit for 3 minutes.
Whisk the sugar into the bowl then stir in the coconut milk and coconut oil. Whisk until well blended. Add the eggs and stir until well combined.
Sift the flour, baking powder, baking soda, and salt into the bowl. Whisk until well incorporated.
Pour the batter into the cupcake liners (they should be about ½ full).
Bake the cupcakes in the upper third of the oven for 22 to 25 minutes or until a toothpick inserted in the middle comes out clean. It is ok if some of the cake batter has to sit on the counter while you bake the first batch of cupcakes.
Let the cupcakes cool completely before you cover them with the buttercream.

For the Coconut Buttercream

In a small saucepan, whisk flour into the coconut cream and heat over medium heat, stirring constantly, until it thickens. It should thicken into a pudding-like consistency. Remove from heat and let it cool to room temperature. I transfer it to the freezer and stir it every few minutes. It must be completely cool before you use it in the next step.
While the mixture is cooling, cream the butter, sugar, and salt together until light and fluffy. This is an important step. You need to incorporate air into the butter and make sure it is fluffy and light in color.
Slowly add the completely cooled coconut cream/flour mixture a couple tablespoons at a time, and whip it until it is light and fluffy.
Beat in the vanilla and coconut extracts.