Triple Chocolate Coconut Cupcakes

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Let me tell you about the weekend I’ve had! Well, let me back up. My husband gave me a little cold that turned into some superbug I can’t get rid of. So finally on Saturday, I went to a walk-in clinic. Long story short, I got 3 prescriptions! If they don’t work and I don’t get better, then I probably have pneumonia. Yikes. I’ve had bronchitis and a bunch of other sicknesses but never pneumonia. Let me tell you if this is pneumonia, it totally sucks. So, I’ve been laying low. Totally lame.

Anyways……

You all asked so here it is– the recipe that I entered into the Scharffen Berger cupcake contest a few weeks back. Well, I couldn’t give you the recipe before but now the contest is over and I can! These cupcakes were so moist and chocolaty! I remember I tested these guys on a Sunday night and we scarfed most of them down at 10 pm! Hardly any leftovers! So so yummy!

The secret ingredient that I now cannot bake without is coconut oil/butter. Not only is coconut oil healthier than butter, but it keeps the cupcakes moist and tender. If you’ve never used coconut oil before, I’d recommend picking up a jar. I found mine in a health food store, but now a days, you might be able to find them in a regular grocery store. Go get some. You won’t regret it!

Overall, these are a yummy different twist on a regular delicious chocolate cupcake.

Now, excuse me while I go cough up a lung. Happy Monday! 🙂

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5 from 1 vote

Triple Chocolate Coconut Cupcakes

The secret ingredient in these moist and chocolaty Triple Chocolate Coconut Cupcakes is coconut oil in the batter.

servings 16 cupcakes

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 1/4 cup butter
• ▢ 1/2 cup semi sweet chocolate chips
• ▢ 1/3 cup coconut butter/oil
• ▢ 1 1/4 cup granulated sugar
• ▢ 2 whole eggs
• ▢ 1/2 teaspoon vanilla extract
• ▢ 1/2 cup cocoa powder
• ▢ 1/4 teaspoon salt
• ▢ 3/4 teaspoon baking soda
• ▢ 1 cup all purpose flour
• ▢ 1/2 cup sour cream
• ▢ 1/2 cup whole milk

Filling:

• ▢ 1/2 cup white chocolate chips
• ▢ 4 oz cream cheese softened
• ▢ 1/2 cup shredded sweetened coconut

Frosting:

• ▢ 3/4 cup salted butter softened
• ▢ 1/2 cup cocoa powder
• ▢ 1/2 teaspoon vanilla
• ▢ 2 cups powdered sugar
• ▢ 1/4 cup whole milk
• ▢ 1 1/2 plain whipped cream
• ▢ 1/3 cup shredded sweetened coconut lightly toasted

US Customary - Metric

Instructions

• Preheat oven to 350 degrees. Line cupcake pans with 16 paper liners, spray tops of pans lightly with non-stick cooking spray and set aside.
• Place butter and chocolate chips in a small bowl. Microwave until butter has melted. Stir mixture until residual heat from the butter has melted chocolate chips completely. Stir in coconut butter to melt. Pour melted mixture into a larger bowl and whip with granulated sugar. Stir in eggs and vanilla. Sift cocoa, salt, baking soda and flour. Slowly stir dry ingredients to wet ingredients until barely incorporated. Carefully fold in sour cream and milk. Batter will be thick. Drop by the tablespoon into prepared pans to be 3/4 full. Bake 25-30 minutes or until toothpick comes out clean. Remove from oven and set aside to cool.
• To make the filling, melt white chocolate chips in a small bowl. Once chocolate is melted thoroughly, whip with cream cheese and then stir in coconut.
• Once cupcakes are cooled completely, scoop small hole into top of cake {about 3/4 inch in diameter and 1/2 inch deep}. Spoon coconut filling evenly into the small holes. Set aside.
• For the frosting, whip butter, cocoa, vanilla and powdered sugar together. While mixer is on low speed, stream in milk. Scrape sides and bottom of bowl and whip on high speed for 2 minutes. Carefully fold in whipped cream. Frost cupcakes with about 1 heaping tablespoon of frosting. Once all cupcakes are frosted, top with toasted coconut.
• Store in refrigerator until ready to serve.

Nutrition

Calories: 441kcal | Carbohydrates: 49g | Protein: 4g | Fat: 27g | Saturated Fat: 18g | Cholesterol: 65mg | Sodium: 250mg | Potassium: 199mg | Fiber: 3g | Sugar: 39g | Vitamin A: 543IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 2mg

Course: Dessert

Cuisine: American

Keyword: chocolate coconut cupcakes