About ยท Contact

Triple Chocolate Coconut Filled Cupcakes

This post may contain affiliate sales links. Please read my disclosure policy.

Triple Chocolate Coconut Filled Cupcakes

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 super bug 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 Scarffen 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!

Triple Chocolate Coconut Filled Cupcakes

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! ๐Ÿ™‚

 

Triple Chocolate Coconut Paradise Cupcakes

The secret ingredient in these moist and chocolaty triple chocolate coconut filled cupcakes is coconut oil in the batter.

servings 16 cupcakes
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr

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

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
Polaroid photo of granola bars

Never Miss a Recipe!

Join thousands of readers & get easy recipes via email for FREE!

Share a Comment

Your email address will not be published.

Recipe Rating




10 Responses
  1. Jenny Flake

    Mmm, those look really yummy Lauren! I am a coconut fanatic, however no one else in my family is, what’s wrong with them?!!

  2. hailey

    Wow! these look absolutely amazing! My husband’s favourite desserts are chocolate cupcakes and anything with coconut, so i think i will have to make these when i get home ๐Ÿ™‚
    also, your pictures are gorgeous!

  3. Rose Gold

    This looks so fantastic! My kids just saw this post and they want me to make this recipe tomorrow. I think this cupcakes make them drooling. LOL.

  4. Triple Chocolate Coconut Filled Cupcakes « The Cupcake Blog

    […] Chocolate Coconut Filled Cupcakes Via Lauren’s Latest Share : Pin ItTweet Posted by Miss Cupcake in All Chocolate Cupcakes and tagged with chocolate […]