If you’ve been on the lookout for a recipe that feels indulgent yet fresh, this Chocolate Coconut Cupcakes with Toasted Coconut Buttercream Recipe is an absolute must-try. I absolutely love how these cupcakes come out rich with chocolate, beautifully moist thanks to the coconut milk, and topped with a dreamy toasted coconut buttercream that adds the perfect tropical twist. When I first tried making this, I couldn’t believe how the toasted coconut buttercream pulls everything together with its slightly nutty crunch and smoothness—it’s honestly one of my favorite cupcake combos ever.
Why You’ll Love This Recipe
- Deliciously Moist Cupcakes: The coconut milk and oil give these cupcakes a tender crumb that’s moist but not heavy.
- Unique Toasted Coconut Buttercream: This frosting stands out with a subtle crunch and tropical flavor you won’t find in ordinary buttercream.
- Perfect Balance of Flavors: Deep dark chocolate blends beautifully with the sweet, nutty coconut notes.
- Made From Scratch with Simple Ingredients: No weird chemicals or artificial additives—just ingredients you can find at any grocery store.
Ingredients You’ll Need
This combination of ingredients creates a rich cupcake base with a buttery texture, complemented perfectly by an airy, creamy buttercream that’s infused with toasted coconut flavor. A couple of shopping tips: choose full-fat coconut milk and quality dark chocolate for the best depth of flavor.
- Coconut milk: Full-fat works best to keep the cupcakes moist and add that gentle coconut flavor.
- Lemon juice: This helps curdle the coconut milk slightly, acting like buttermilk to tenderize the cupcake crumb.
- Coconut oil: Adds moisture and richness with a subtle coconut aroma—melted for easy mixing.
- Dark chocolate: Use a good quality 70% or above for intense chocolate flavor without too much sweetness.
- Plain white flour: The base—sifted to avoid lumps for a lighter texture.
- Cocoa powder: Unsweetened, natural or Dutch process options both work depending on your preference.
- Baking powder & bicarbonate of soda: Work together to give the cupcakes lift and lightness.
- Golden caster sugar and muscovado sugar: Bring sweetness and a hint of caramel depth.
- Salt: Just a pinch to enhance all the other flavors.
- Free range eggs: Provide structure and richness.
- Egg whites: For that fluffy, meringue-style buttercream that’s light but luxuriantly creamy.
- Unsalted butter: Must be very soft for easy incorporation into the buttercream.
- Coconut extract: For an extra burst of coconut flavor in the frosting.
- Vanilla pod seeds: Adds a natural sweetness and lovely aroma.
- Coconut flakes: Lightly toasted to sprinkle on top, adding crunch and eye-catching detail.
Variations
One of the things I really enjoy about this Chocolate Coconut Cupcakes with Toasted Coconut Buttercream Recipe is how adaptable it is. I love playing around with the coconut flavor intensity or even making it dairy-free to suit friends with dietary needs. Feel free to tweak it to suit your mood and occasion!
- Dairy-Free Version: Swap out the unsalted butter in the buttercream for a dairy-free spread and use coconut oil for a fully vegan delight—I tried this for a friend’s birthday, and it turned out fantastic.
- Chocolate Varieties: Using milk chocolate instead of dark chocolate makes the cupcakes sweeter and softer—my kids love this one!
- Toppings: Add chopped macadamia nuts or even a drizzle of dark chocolate ganache along with the toasted coconut for extra decadence.
How to Make Chocolate Coconut Cupcakes with Toasted Coconut Buttercream Recipe
Step 1: Prep Your Ingredients and Oven
Start by preheating your oven to 160°C fan and lining two 12-hole cupcake tins with paper cases. This step always helps me stay organized—once everything’s prepped, the baking flows smoothly.
Step 2: Mix the Coconut Milk and Lemon Juice
Whisk together the coconut milk and lemon juice in a small bowl, then set it aside. This mixture will curdle slightly, mimicking buttermilk, which helps the cupcakes stay tender and gives a subtle tang that brightens the flavor.
Step 3: Melt Chocolate and Coconut Oil
Place the chopped dark chocolate and melted coconut oil together in a heatproof bowl over barely simmering water. Stir gently until smooth and shiny, then let it cool slightly to avoid cooking the eggs in the batter later on.
Step 4: Combine Dry Ingredients
In a large bowl, sift the flour, cocoa powder, baking powder, and bicarbonate of soda. Adding both golden caster and muscovado sugar along with a pinch of salt, then whisk everything together to distribute evenly. A smooth, lump-free base makes all the difference here.
Step 5: Make the Batter
Pour the melted chocolate mixture into the dry ingredients, then whisk in your coconut milk and lemon juice combo. Finally, crack in the eggs and whisk thoroughly until you have a smooth, thick batter. Don’t overmix though—the batter should be thick enough to hold its shape but still flow easily.
Step 6: Bake the Cupcakes
Divide the batter evenly between the cupcake cases, filling about three-quarters full. Bake for 18 to 20 minutes, or until a skewer inserted in the middle comes out clean. When I first tried to rush this step, the centers were underbaked, so I really recommend testing with a skewer rather than guessing! Let the cupcakes cool in the tray for a few minutes, then transfer to a wire rack.
Step 7: Make the Toasted Coconut Buttercream
For the buttercream, whisk egg whites and sugar over simmering water until the mixture feels smooth and no sugar grains remain—this can take about 8 minutes. Removing from heat, use an electric whisk to beat the mixture until thick and no longer warm, around 10 minutes. Slowly add softened butter, a few pieces at a time, whisking well after each addition. It may look curdled at first—don’t panic! Keep going and it will come together beautifully. Finally, mix in the coconut milk, coconut extract, and vanilla seeds.
Step 8: Toast the Coconut and Decorate
Lightly toast the coconut flakes in a dry pan until golden, keeping a close eye as coconut can burn quickly. Pipe the buttercream generously over cooled cupcakes and sprinkle the toasted coconut on top. These little flakes add a big personality to each bite!
Pro Tips for Making Chocolate Coconut Cupcakes with Toasted Coconut Buttercream Recipe
- Watch the Temperature: Make sure your melted chocolate and coconut oil mixture has cooled before adding eggs to avoid scrambling them in the batter.
- Be Patient with Buttercream: Adding softened butter slowly into the meringue ensures a smooth, fluffy frosting—this was a game-changer in my first few attempts.
- Toast Coconut Flakes Just Before Serving: They stay crunchy longest when added right before presenting your cupcakes.
- Don’t Overbake: Keep a close eye near the 18-minute mark to avoid dry cupcakes—moisture is key here.
How to Serve Chocolate Coconut Cupcakes with Toasted Coconut Buttercream Recipe
Garnishes
I usually keep things simple with toasted coconut flakes, but sometimes I sprinkle a little extra finely chopped toasted macadamia nuts or even a dusting of cocoa powder on top for extra texture and a little visual wow. It always makes my guests ask what the topping is!
Side Dishes
These cupcakes shine on their own, but I love serving them with a light fresh fruit salad or a cup of hot chai tea to balance the richness. A side of tangy passionfruit coulis works beautifully as well—it cuts through the buttery chocolate flavors perfectly.
Creative Ways to Present
For birthdays or brunches, I arrange these cupcakes on a tiered stand sprinkled with edible flowers and extra toasted coconut. I once piped the buttercream high, almost like a little coconut mountain, which made quite an impression—kids especially loved how tall and pretty they looked!
Make Ahead and Storage
Storing Leftovers
These cupcakes keep well in an airtight container at room temperature for up to 2-3 days. I usually cover them lightly with a dome to protect the delicate buttercream but still keep it from sweating. Just avoid the fridge if possible because it can dry the cupcakes out.
Freezing
I freeze unfrosted cupcakes wrapped tightly in cling film, and separate each with parchment paper. The buttercream freezes beautifully in an airtight container for up to a month too. When thawing, let everything defrost overnight in the fridge, then beat the frosting gently again to bring back its creaminess before piping.
Reheating
If you want to warm the cupcakes slightly, a quick zap in the microwave for 10 seconds can bring back softness, but don’t heat the buttercream! I recommend removing the frosting or just enjoying the cupcake at room temp with the cool frosting as a contrast.
FAQs
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Can I use canned coconut milk for this recipe?
Yes! Just make sure to shake the can well or stir the contents before measuring, as the cream can separate. Using full-fat canned coconut milk provides the best moisture and flavor for these cupcakes.
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How do I store the toasted coconut flakes?
To keep toasted coconut flakes crisp, store them in an airtight container at room temperature separately from the cupcakes, and add them just before serving to prevent sogginess.
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Can I make the buttercream without egg whites?
This buttercream is a Swiss meringue style, so it requires egg whites for that light texture. If you need an egg-free option, consider a coconut-flavored buttercream made with just butter and powdered sugar, but the texture will be different.
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What’s the best way to prevent the buttercream from curdling?
Make sure your softened butter is at the right temperature—not too warm or cold—and add it gradually while whisking continually. If the mixture curdles, keep whisking firmly and it should come back together within a few minutes.
Final Thoughts
Honestly, I could rave all day about this Chocolate Coconut Cupcakes with Toasted Coconut Buttercream Recipe because it’s one I keep coming back to for birthdays, gatherings, or just a treat-yourself moment. The combination of velvety chocolate and tropical coconut is irresistible, and the buttercream frosting is silky with that nutty toastiness that sets it apart. If you’re looking for a recipe that’s impressive yet straightforward, one that your family or guests will go crazy for, this is the one you want in your baking arsenal. Trust me, once you make it, you’ll find yourself dreaming up reasons to bake it again!
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Chocolate Coconut Cupcakes with Toasted Coconut Buttercream Recipe
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Description
Delight in these rich and moist Chocolate Coconut Cupcakes topped with a luscious toasted coconut buttercream. Combining the deep flavors of dark chocolate and coconut milk with a velvety, fluffy buttercream enhanced by toasted coconut flakes, these cupcakes are perfect for any celebration or indulgent treat.
Ingredients
Cupcakes
- 125ml coconut milk
- ½ tsp lemon juice
- 6 tbsp melted coconut oil
- 75g dark chocolate, chopped
- 125g plain white flour
- 2 tbsp cocoa powder
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- 100g golden caster sugar
- 75g light brown muscovado sugar
- Pinch salt
- 2 large free range eggs
Buttercream
- 2 large egg whites
- 100g golden caster sugar
- 150g unsalted butter, really soft
- 50ml coconut milk
- ½ tsp coconut extract
- ½ vanilla pod, seeds scraped
- Handful coconut flakes, lightly toasted
Instructions
- Preheat Oven and Prepare Tin: Preheat your oven to 160°C fan and line a 12-hole cupcake tin with paper cases to ensure easy removal and even baking.
- Mix Coconut Milk and Lemon Juice: In a small bowl, whisk together the coconut milk and lemon juice, allowing them to react and create a slight tang that enhances the cupcake’s flavor.
- Melt Chocolate and Coconut Oil: In a heatproof bowl over barely simmering water, gently melt the coconut oil with chopped dark chocolate, stirring continuously until smooth. Set aside to cool slightly.
- Combine Dry Ingredients: Sift together plain white flour, cocoa powder, baking powder, and bicarbonate of soda into a large bowl. Add both golden caster sugar, light brown muscovado sugar, and a pinch of salt, then whisk to combine evenly.
- Mix Batter: Whisk the cooled chocolate mixture into the dry ingredients, followed by the coconut milk and lemon juice mixture. Finally, whisk in the eggs until you have a thick, smooth batter ready for baking.
- Fill and Bake: Divide the batter evenly between the cupcake cases, filling each about ¾ full. Bake in the preheated oven for 18-20 minutes or until a skewer inserted into the center comes out clean, indicating they are cooked through.
- Cool Cupcakes: Allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely, preparing them for the buttercream topping.
- Prepare Buttercream – Dissolve Sugar: Combine egg whites and golden caster sugar in a heatproof bowl over barely simmering water. Whisk continuously for about 8 minutes until the sugar is fully dissolved and the mixture feels smooth between fingers.
- Whip Meringue: Remove from heat and whisk with an electric mixer until the mixture is thick, glossy, and no longer warm—around 10 minutes—creating a stable meringue base for the buttercream.
- Incorporate Butter: Gradually add softened unsalted butter a little at a time to the meringue, whisking thoroughly after each addition. Though it may appear curdled initially, keep whisking until the mixture becomes smooth and creamy.
- Add Flavors and Coconut Milk: Slowly whisk in coconut milk, then add coconut extract and vanilla seeds, blending all ingredients fully to create a fragrant and rich buttercream.
- Pipe and Decorate: Transfer the buttercream to a piping bag with a large round nozzle. Pipe generous amounts onto the cooled cupcakes and sprinkle with lightly toasted coconut flakes for added texture and flavor.
- Storage: Keep the frosted cupcakes in an airtight container for 2-3 days to maintain freshness.
Notes
- This recipe yields extra buttercream; unused portions can be frozen for up to one month. Thaw in the fridge and re-whip before use.
- To maintain the crispness of the toasted coconut, add it immediately before serving, as it softens over time on the buttercream.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 75 mg
- Fat: 20 g
- Saturated Fat: 14 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
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