Chocolate Coconut Cupcakes!

27 Sep

Chocolate coconut cupcakes are amazingly delicious. It’s not the first cupcake that a person thinks of when they think of awesome chocolate cupcakes but it really should be.

Start with your favorite from scratch chocolate cake or box mix. If you do want to use a box mix be sure to read my blog Lazy Cakes about making a box cake taste richer. I’ll include my basic chocolate cake recipe if you don’t have your own favorite. This is one of the ones that I will put flavoring into the cake it’s self as well as the icing. I find coconut to be a very subtle flavor and kind of hard to over do.


2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 teaspoons coconut extract
1 cup boiling water


Start by preheating your oven to 350°. Mix dry ingredients and wet ingredients separately before adding the dry into the wet 1/3 at a time. Reserve the boiling water for the end and stir it in by hand. Bake for 30 to 35 minutes.18- 23 mins for cupcakes.


1 lb butter
1 kg icing sugar
2 tsp coconut extract

For those of you who don’t have kilograms where you live I have found a one to one ratio of butter and sugar works the best. Simply mix one standard size package of butter to one standard size package of icing sugar. If it becomes a little thick add a splash of cream until you achieve your desired consistency.

To achieve the look of the coconut simply fill a bowl with unsweetened coconut put a normal swirl of icing on top and then drop the cupcake swirl down into the coconut and twirl so that it is entirely coated. This is a good beginners cupcake because it allows you to practice all of your different piping techniques on the top. It really doesn’t matter how they turn out because in the end you just squish them down in the coconut any way.

Happy cupcake making everyone!

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