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
Scale
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
