Thursday, July 10, 2014

Dark Chocolate Coconut Cream Cupcakes

Happy very belated Fourth of July!!! I hope yours was as full of red white and blue, fireworks, and country music as mine was :). These were one of the two red, white, and blue cupcakes that I brought to a cookout, and they were a huge hit! The coconut cream frosting is very thick and just sweet enough to go with the dark chocolate cupcakes, and the raspberry on top adds just the right amount of tang...really, these cupcakes are a match made in heaven! Hope you enjoy!

Dark Chocolate Coconut Cream Cupcakes

Yields 24+ {about 30}


1 cup butter 

1/2 cup semi-sweet chocolate chips

1 cup unsweetened cocoa powder

1 1/4 cup all-purpose flour

1/4 cup cornstarch

1 teaspoon baking soda

1 1/2 teaspoon baking powder

4 eggs

1 cup granulated sugar

1/2 cup brown sugar

2 teaspoons vanilla

1 cup almond milk


1/2 cup softened butter

16 oz. cream cheese

14 oz. shredded coconut {usually packaged in 7 oz. bags, so 2 bags}

1 tablespoon vanilla

4-5 cups confectioner's sugar


Melt the butter and chocolate together in the microwave.

In a medium bowl, whisk together the cocoa powder, flour, cornstarch, baking soda, and baking powder.

In a large bowl using an electric mixer, beat the eggs, sugar, brown sugar, and vanilla together until smooth.

Add the cooled butter/chocolate and beat until smooth.

While still beating, add half of the flour mixture, then half of the almond milk.

Repeat until everything is added. Stir until just combined

Bake on 350 for 20-25 minutes

For the frosting, cream together the butter and cream cheese with an electric mixer until smooth and creamy. Add the coconut about a half a bag at a time, beating until evenly combined each time.

{This frosting was intended to be extremely thick, but if you would rather have a creamier frosting, consider adding only one to one and a half bags of coconut and halving the powdered sugar.}

Once all of the coconut is added, beat in the vanilla. Add the powdered sugar a cup at a time, and beat until completely combined into the frosting. Add based on your desired thickness.

Scoop the frosting into a piping bag without a tip, and pipe the frosting high on the cupcakes.

This frosting being so thick works really well piled high on dark chocolate cupcakes. If you're not a frosting person first of all, there's something seriously wrong with you. Second of all, you can just cut the recipe in half, but I would definitely recommend trying them this way first.

Top your cupcakes with fresh raspberries and chocolate shavings.

And that's it! Perfect, rich cupcakes for any summer get together. Like I previously said I am a big frosting kinda girl, but if you aren't, feel free to halve the recipe, or alter it to suit your fancy. The frosting is great, no matter how you look at it though, and you can most certainly expect to see it featured in a yummy piña colada cupcake recipe later this summer :)


  1. Replies
    1. We will have to set a date this summer for coffee and cupcakes! I miss you girl! <3