Chocolate Coconut Cupcakes Recipe. Learn how to make these fluffy chocolate cupcakes with a delightful coconut surprise and a heavenly chocolate fudge topping! This easy recipe requires no electric mixer, making it perfect for beginners. In just 30 minutes of prep time and 20 minutes of cooking time, you can create 18 delicious cupcakes! The chocolate cake batter is made with simple ingredients, while the coconut filling adds a sweet and creamy touch. Top it all off with a smooth chocolate fudge and a sprinkle of shredded coconut.
Prep time: 30 minutes | Cooking time: 20 minutes | Yield: 18 cupcakes
Written Recipe:
Chocolate Coconut Cupcakes
Chocolate coconut cupcakes. A light and fluffy chocolate cupcake filled with a delightful coconut center and topped with chocolate fudge topping. This homemade cupcake recipe is quick and easy to make, requiring no electric mixer.
Ingredients
For the Chocolate Cake:
- 2 cups (240g) All-purpose flour
- 1/3 cup (30g) Unsweetened cocoa powder
- 2 tsp (8g) Baking powder
- 1/2 tsp (3g) Baking soda
- 1/4 tsp (1g) Salt
- 1 cup (200g) Granulated sugar
- 2 large eggs at room temperature
- 1/2 cup (110g) Vegetable oil
- 1 tsp (5g) Vanilla extract
- 1 cup (240g) Slightly warm water
For the Coconut Filling:
- 1 cup (60g) Finely shredded unsweetened coconut
- About 1/2 cup (150g) of Sweetened condensed milk*
- *The amount may vary depending on the type of coconut used.
For the Chocolate Fudge Topping:
- 70g (about 1/2 cup) Semi-sweet chocolate (40% cocoa solids)
- 1/3 cup (100g) Sweetened condensed milk*
- *You may need to use a little more if using chocolate with 50-60% cocoa solids.
Instructions
For the Chocolate Cake:
- Line muffin tins with about 18 cupcake liners and set them aside.
- Preheat the oven to 350°F (180°C).
- Sift the flour, cocoa powder, baking powder, baking soda, salt, and sugar in a large bowl. Whisk the dry ingredients together to combine.
- Add the room-temperature eggs, vegetable oil, vanilla extract, and slightly warm water to the dry ingredient mixture. Gently whisk until just combined. Avoid overmixing the batter.
- Fill the cupcake liners about two-thirds full and bake for approximately 20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool at room temperature for about 5 minutes, then transfer them to a wire rack to cool completely.
For the Coconut Filling:
- Place the finely shredded coconut in a medium bowl and gradually add the sweetened condensed milk, stirring after each addition. The mixture should have a moist and creamy consistency.
- If using fresh coconut, you may need less condensed milk as it contains more moisture compared to desiccated coconut.
- Microwave the mixture for approximately 1 minute, stir, and let it cool at room temperature.
- Using an apple corer or a small spoon, make a hole in the center of the cupcakes, taking care not to reach the bottom. Fill each cupcake with a teaspoon full of coconut filling and level the top. Set them aside.
For the Chocolate Fudge Topping:
- Combine the chopped semi-sweet chocolate and 1/3 cup (100g) of sweetened condensed milk in a medium bowl.
- Melt the mixture using a double boiler or microwave in 30-second intervals, stirring until smooth. If the mixture is too thick, you can add a little more condensed milk.
- While the mixture is still hot, quickly spread a layer of fudge on top of each cupcake and sprinkle some coconut on top. Make sure to complete this step quickly, as the fudge will start to thicken as it cools down.
Notes
If the cupcakes are not consumed on the same day, refrigerate them and remove from the fridge approximately 1 hour before serving.
