These might be the most delicious cupcakes I’ve ever made.
I’m not kidding. I’ve never gotten more rave reviews on a baked good before in my life and I only made 12 of these pups.
And the flavor combination was so different! One of my lovely co-workers suggested a chocolate coconut cupcake, and I was a little skeptical. I thought my trusty taste testers would be too.
But I was wrong. Sooooo sooo wrong. I nearly had to fight off the security guard while bringing these in to my hard working friends at the hospital (a little ironic, no?).
The cupcakes were the perfect consistency and had just the right subtle undertones of coffee. The frosting was light, fluffy and loaded with coconut flakes. The mocha drizzle and toasted coconut on top just reinforced all the flavors in the cupcake.
I mean, really, have you ever seen a more beautiful sight that an excessively frosted cupcake chalk-full of chocolate, coffee and coconut? If you have, I want proof. Because cupcakes like this are what makes baked goods worth baking.
Prep time: 10 minutes | Bake time: 15-18 minutes | Total time : 1 hour (including cooling and frosting)
Yield: 12 cupcakes
- 1 1/8 cups all purpose flour
- 1/4 cup dark cocoa powder
- 3 tablespoons espresso powder
- 1 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup white sugar
- 1 egg
- 2 teaspoons vanilla extract
- 3/4 cup coconut milk
- 1/2 cup butter, melted
- 2 tablespoons Greek Yogurt
- 1/2 cup chocolate chips
- 2 sticks of unsalted butter, softened
- 3 2/3 cups powdered sugar + more if needed
- 1 tablespoon vanilla extract
- 1-2 tablespoons of coconut milk
- 1/2 cup shredded, sweetened coconut
- 1/2 cup shredded coconut, toasted (for topping)
- 2/3 cup powdered sugar
- 1 teaspoon espresso powder
- 2 teaspoons dark cocoa powder
- 1-2 teaspoons coconut milk
Preheat oven to 350 º F. Line a cupcake pan with 12 liners and set aside. In a large bowl, whisk together sugar and eggs until smooth. Add in vanilla, coconut milk and melted butter and combine. Sift flour, cocoa powder, espresso powder, baking soda and salt together and then add to the wet ingredients, mix until no lumps remain. Fold in the yogurt and finally the chocolate chips. Fill cupcake liners 2/3 of the way full and bake for 15-18 minutes, until a toothpick inserted in to the center comes out clean. Set aside and let cool completely
For the frosting, add butter, powdered sugar, vanilla extract and coconut milk to a stand mixer fitted with paddle attachment. Blend on low speed to combine them increase to high speed and mix until light and fluffy, about 5 minutes. Fold in the shredded coconut. Frost the cupcakes as desired and sprinkle with toasted coconut.
For the mocha drizzle, simply combine all the ingredients in a bowl and drizzle over frosted cupcakes as desired. Enjoy!