Chocolate Chunk Coconut Cream Cupcakes

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Chocolate Chunks seem to find their way into about 65% of the sweets that I make and if they don’t there is probably cocoa powder or some other form of chocolate in it. You really can’t go wrong with chocolate.

coconut cupcake (7)

It used to be chocolate chips that I put in everything but, not to sound like a broken record, we don’t have chocolate chips. I am getting much faster at chopping chocolate bars though. I wonder how many I have chopped in the last 9 months. Hmmm.. It is probably a very big number. My family can really do away with some chocolate. coconut cupcake (5)

When I am going to make something sweet and I am trying to decide what, the question I ask isn’t “would you like some chocolate with your dessert?” It is “Would you like some dessert with your chocolate?” We are a bunch of shameless chocaholics.

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What I am getting at with this is that these cupcake were originally supposed to be coconut cream cupcakes and somehow the chocolate found its way in there to steal the show. Now they are more like Samoa cupcakes minus caramel. The cake is moist, coconutty, and, of course, filled with chocolate. The frosting is rich and creamy. Then you top them off with toasted coconut and, yes, more chocolate and then they are ready to devour.

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Chocolate Chunk Coconut Cream Cupcakes

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Yield: 16-18 cupcakes

Chocolate Chunk Coconut Cream Cupcakes


  • 1 cup sugar
  • 1/4 cup (1/2 stick) butter, softened
  • 1/4 cup oil of choice (I used sunflower)
  • 1 cup full fat coconut milk
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon coconut extract
  • 1 3/4 cups flour
  • 1 cup semi-sweet chocolate chunks or chocolate chips
  • Buttercream Frosting:
  • 1/2 cup (1 stick) butter (or try coconut oil)
  • 2 teaspoons vanilla extract
  • 3 - 4 cups powdered sugar
  • 1/4 cup cream
  • pinch of salt
  • Toppings:
  • 1 cup shredded coconut, sweetened or unsweetened (for toasting)
  • 1 cup semi-sweet chocolate chunks or chocolate chips


    Toasted Coconut:
  1. Pre-heat oven to 350 degrees F (180 C) and line a pan with parchment paper. Spread 1 cup of coconut out on pan and toast for about 3 minutes. Remove, stir, and return to oven for a few minutes watching carefully because it burns very fast. Continue toasting and stirring every few minutes until it is evenly golden brown. Set Aside.
  2. For Cupcakes:
  3. Preheat oven to 350° F(180° C) and combine butter, oil, and sugar in large mixing bowl and whisk until smooth. Then add coconut milk. Beat in eggs one at a time. Add salt, baking powder, and vanilla and coconut extracts. Stir in flour until smooth. Fold in Chocolate.
  4. Line cupcake tins with paper liners and spoon batter into cups until they are about 3/4 full. Bake for 18 - 20 minutes until toothpick comes out clean. Remove from oven and cool before frosting.
  5. For Frosting:
  6. Beat butter until smooth. Add cream, salt, and vanilla and beat more. Add 3 cups of powdered sugar 1 cup at a time and beat until light and fluffy, about 5 minutes. If it seems too soft, add more powdered sugar 1/4 at a time until thick enough for frosting cupcakes

Hopefully someday I will have access to plenty of chocolate chips again, but for now the chunks are filling in just fine don’t you think?
coconut cupcake

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