Coconut and chocolate is one of the best combinations. These cupcakes are fluffy and full of soft coconut flavor – not too overpowering, but just right. Oh and they are completely dairy free. I found the original recipe from How Sweet It Is, and was inspired to take a few extra steps, like adding a coconut bottom, stuffing them with coconut cream, and removing the two tablespoons of butter that was in the original recipe. This created a coconut-Hostess like cupcake. YUM. I was a little skeptical of the coconut cream but I’ve now been converted; the flavor of the cream was subtle, the consistency was very similar to regular whipped cream and it was so easy to make.
Coconut Dream Cupcakes
Makes 18 cupcakes.
3/4 cup coconut flakes
2 tablespoons coconut oil
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1 large egg
1/3 cup and 2 tablespoons coconut oil
2 teaspoons vanilla extract
1 cup full-fat canned coconut milk
1/2 cup mini chocolate chips
Coconut whipped cream:
1 can coconut cream, refrigerated overnight (or two cans full fat coconut milk)
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1/4 cup toasted coconut
- Preheat oven to 350 degrees. Line cupcake pan with papers. Mix together coconut flakes and oil. Evenly distribute mixture in the cupcake mold and press down with the back of a spoon. Bake for 10 minutes or until golden brown.
- Combine the flour, cocoa powder, baking powder, baking soda, and salt in a bowl and whisk together.
- In an electric mixer, beat together the sugar and egg until fluffy. Add in oil and vanilla extract and mix until combined. Add in half of the dry ingredients and mix. Add in coconut milk and beat until combined. Pour in the second half of the dry ingredients and beat on low. Mix in the chocolate chips. Pour batter into cupcake pan and bake for 18-20 minutes or until the tester comes out clean.
- Let cupcakes cool completely and then cut out the center of the cupcake, reserving the top of the cake but cutting off the center. In the bowl of the electric mixer, add the cold coconut cream (either from one can of cream or the meat off of the top of two cans of milk), and beat until fluffy. Add in the vanilla and the sugar. Beat until combined.
- Split the coconut cream between two bowls: one will be used for the center of the cake and one will be for the frosting. Mix in ½ of the toasted coconut in one bowl. Spoon the cream with the coconut into the center of the cupcakes and put the top of the cake over the cream. With the cream set aside, frost the cupcakes and top with the reserved toasted coconut if desired.