Get ready to experience a chocolate lover's ultimate dream with these irresistible Dark Chocolate Coconut Cupcakes! Imagine sinking your teeth into a rich, moist chocolate cupcake infused with tropical coconut notes that will transport your taste buds to a sweet paradise. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver bakery-quality cupcakes that will have everyone begging for seconds – and asking for your secret recipe!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup coconut milk
- 1/2 cup shredded coconut
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Whisk to combine and set aside.
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with the coconut milk. Mix until just combined, being careful not to overmix.
- Fold in the shredded coconut gently using a spatula, distributing it evenly throughout the batter.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Frost with coconut buttercream or dark chocolate ganache and sprinkle additional shredded coconut on top before serving.
Tips
- Room Temperature Matters: Ensure your butter, eggs, and coconut milk are at room temperature for smoother mixing and better texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cupcakes tender and light.
- Check Doneness Carefully: Use the toothpick test to avoid overbaking – it should come out with just a few moist crumbs.
- Coconut Options: For extra coconut flavor, toast the shredded coconut lightly before folding into the batter.
- Cooling is Crucial: Allow cupcakes to cool completely before frosting to prevent melting and ensure a perfect finish.
- Storage Tip: These cupcakes stay moist for 3-4 days when stored in an airtight container at room temperature.
- Frosting Recommendation: A dark chocolate ganache or coconut buttercream will complement the cupcakes beautifully.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 4g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 65mg
