Chocolate Coconut Cupcakes Recipe & video

These decadent chocolate coconut cupcakes feature a rich combination of dark chocolate, Dutch-processed cocoa powder, and organic coconut palm sugar, creating a moist and flavorful base. Topped with a creamy coconut frosting and finished with a sprinkle of shredded coconut, these cupcakes are the perfect indulgence for any coconut chocolate lover.

CHOCOLATE COCONUT CUPCAKE INGREDIENTS:

1/3 cup dark chocolate, finely chopped [3 oz.] https://amzn.to/4iN56eM
1/3 cup Dutch-processed cocoa powder https://amzn.to/3DLUiyF
3/4 cup hot water
3/4 cup all-purpose flour https://amzn.to/4irvcnu
1/2 cup granulated cane sugar https://amzn.to/4bMZ6k9
1/4 cup organic coconut palm sugar https://amzn.to/41TjI5q
1/2 teaspoon salt https://amzn.to/4haQR2b
1/2 teaspoon baking soda https://amzn.to/4ikGCJI
6 tablespoons virgin coconut oil [3 oz] https://amzn.to/4hAthfi
2 eggs, room temperature
2 teaspoons [fresh] lemon juice
1/2 teaspoon coconut extract https://amzn.to/3XRRIhm
1 teaspoon pure vanilla extract https://amzn.to/3Ra8gNT

Makes 12 cupcakes

Oven temperature: 350 Fahrenheit/177 Celsius

Directions:

Place the chopped chocolate and sifted cocoa powder in a medium bowl. Pour the hot water over the mixture and whisk until smooth. Refrigerate mixture for 20 minutes.

Add hot water to chocolate chunks and cocoa powder

Preheat oven to 350 degrees F. The rack should be in the center. Line a standard-size muffin pan with liners.

Sift the flour, sugar, salt and baking soda in a medium bowl; set aside.

In a small bowl, whisk the eggs thoroughly.

Whisk the virgin coconut oil, eggs, lemon juice and vanilla extract into the cooled chocolate. Add the flour mixture and mix until smooth. DON’T OVERMIX!

Fill cupcake liners 3/4 full. Bake until the cupcakes are set and just firm to the touch, 17 - 19 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes, and then remove the cupcakes from the pan and place on the wire rack to cool completely.

COCONUT FROSTING

Frosting Ingredients:

3 1/4 cups powdered sugar https://amzn.to/3FxsE9a
8 ounces butter at room temperature
2 teaspoons coconut extract https://amzn.to/3XRRIhm
1 teaspoon pure vanilla extract https://amzn.to/3Ra8gNT
3 Tablespoons heavy cream
Unsweetened shredded coconut for sprinkling [optional] https://amzn.to/41vvi6F

FROSTING DIRECTIONS: With an electric mixer, beat together sugar and butter. Add coconut extract, vanilla and cream. Mix on low until well blended, and then on medium for another two minutes. Pipe onto cupcakes and top with a sprinkling of shredded coconut.