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chocolate cupcakes with coconut frosting

Chocolate Cupcakes With Coconut Frosting

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Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 Standard 12-cup muffin pan
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 large mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 electric mixer or stand mixer
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 wire cooling rack

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 3/4 cup granulated sugar
  • 1/3 cup vegetable oil
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk room temperature
  • 1/2 cup hot coffee strong brewed
  • 1/2 cup unsalted butter softened
  • 2 cup powdered sugar sifted
  • 2 tablespoon heavy cream plus more as needed
  • 1/2 teaspoon vanilla extract for frosting
  • 1/2 teaspoon coconut extract
  • 1 cup sweetened shredded coconut divided

Instructions
 

  • Preheat the oven to 350°F (175°C) and line the muffin pan with paper cupcake liners.
  • In a medium bowl whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  • In a large bowl whisk the sugar, vegetable oil, eggs, and vanilla extract until smooth and slightly thickened.
  • Add the dry ingredients to the wet ingredients and mix gently with a spatula until just combined.
  • Pour in the milk and stir until incorporated, then add the hot coffee and mix until the batter is smooth and thin.
  • Divide the batter evenly among the 12 liners, filling each about two-thirds full.
  • Bake the cupcakes for 16–18 minutes, or until a toothpick inserted in the center comes out clean.
  • Transfer the pan to a wire rack and let the cupcakes cool in the pan for 5 minutes.
  • Remove the cupcakes from the pan and let them cool completely on the wire rack for at least 25 minutes.
  • While the cupcakes cool, beat the softened butter with an electric mixer on medium speed until creamy and pale, about 2–3 minutes.
  • Gradually add the powdered sugar to the butter, mixing on low speed until combined and scraping down the sides as needed.
  • Add the heavy cream, vanilla extract, and coconut extract, then beat on medium-high speed until light and fluffy, adding a little more cream if needed for spreadable consistency.
  • Fold 1/2 cup of the shredded coconut into the frosting with a spatula until evenly distributed.
  • Once the cupcakes are completely cool, frost the tops with the coconut frosting using a spatula or piping bag.
  • Sprinkle the remaining 1/2 cup shredded coconut over the frosted cupcakes, gently pressing so it adheres.

Notes

For best results, make sure all refrigerated ingredients are at room temperature so the batter mixes smoothly and the cupcakes rise evenly, avoid overmixing once you add the flour to prevent dense cakes, and let the cupcakes cool completely before frosting so the butter-based frosting doesn’t melt; you can toast the shredded coconut in a dry skillet for extra flavor, adjust coconut extract to taste, and store frosted cupcakes covered at cool room temperature for up to one day or refrigerated for up to three days, bringing them back to room temperature before serving.
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