Coconut Cream Chocolate Cupcakes

I went to Orange Theory today and worked my guts out.  I had my husband drop me off at the mouth of Little Cottonwood Canyon for a 4 mile tempo run home.  I was feeling pretty good about myself. I had burned about 1,000 calories. I made myself a healthy protein shake.  

THEN, I ate this!  

All of it. 


Worth it.

I was refueling and I'm sticking with that story.

Coconut and Chocolate.  The perfect marriage.  

Let me take you through the step-by-step details of making this amazing cupcake.  The steps are worth the final pleasure you will receive with just one bite.

The cupcake uses two of my favorite chocolate cake batter recipes.  I have the links further down in this post.  There is a coconut filling, much like a macaroon, that is baked in.  The coconut topping is not a typical icing.  It's not overly sweet and is made from coconut milk.  Topped with coconut chocolate ganache.  This is why I call it Coconut Coconut Chocolate Cupcakes.

This is a lengthy post.  Brace yourself and enjoy.

The Prep:

I'm having to resort to making my own today.  Because I'm out of this particular type of cupcake liner.  

I'm using a 6 1/2-inch square of parchment paper and molding over the back of a cup to form my cupcake paper.

This really works when I'm in a pinch.  

Set the lined cupcake pans aside while prepping the remaining steps.

Coconut Cream Topping:

For the Coconut Cream Topping you will need:

1 cup canned coconut milk
12 oz. white chocolate (baking chips work well)
1/2 cup sour cream
1/2 cup butter
2 cups sweetened flaked coconut (unsweetened may be used)

In a sauce pan, bring 1 cup coconut milk to a simmer.

Add 12 oz. of white chocolate.  Let stand for a few minutes to allow chocolate to melt.

Whisk until completely smooth.

Stir in 1/2 cup sour cream until creamy and smooth.

Add 1/2 cup softened butter.  I'm using Kerigold Irish butter.  I love it.  It's golden and beautiful.
Whisk in butter until mixture is smooth without any lumps.

Stir in 2 cups flaked coconut.

Transfer to a medium size bowl.

Cover with plastic wrap and refrigerate for several hours or until firm and will hold it's shape.

For the coconut filling:

Coconut Macaroon filling:

I like to make the filling before making the chocolate cake batter.

You will need:

1 1/2 cups unsweetened finely grated coconut
1 tablespoon flour
1 egg white
1/2 cup sugar
1 teaspoon vanilla

Add 1 tablespoon flour to the 1 1/2 cups of coconut.

Set aside.

In a medium size mixing bowl, beat the egg whites until foamy and mounds start to form.

Add 1/2 cup sugar and continue beating until the mixture is very thick.

Add 1 teaspoon vanilla and mix.

Stir in the coconut flour mixture.

Cover with plastic wrap and set aside, while the chocolate cake batter is being prepared.

Prepare one of the following:

Chocolate Cupcake recipe OR this Chocolate Cake recipe.  Either recipe is easy and delicious.  Both are tried and true and found here on my blog.


Filling prepare cupcake wraps with 1/2 full with cupcake batter.  Add a tablespoon of the coconut filling, then cover with more batter to fill the cupcakes 3/4 of the way full.  

Place in a 350F degree oven and bake for 25 - 30 minutes or until the cake springs back when pressed on.  Allow cupcakes to cool completely.

Cool completely.  The cupcakes can be frozen for up to a week at this point and completed before serving.

Coconut Chocolate Ganache:

To make the Coconut Chocolate Ganache you will need:

2/3 cup canned coconut
8 oz. dark semi-sweet or bitter sweet chocolate

Place the 8 oz of chocolate in a small bowl.  Heat the coconut milk until it begins to simmer.

Pour over chocolate and let stand for about 3-5 minutes to melt the chocolate.

Whisk until smooth.

Set aside to cool completely and to allow the ganache to thicken slightly.

Now we assemble:

 Remember the coconut cream mixture we made and put in the refrigerator? Now is time to use it.

The mixture should be thick and hold  it's shape.

I like to use an ice cream scoop that holds about 2 tablespoons.  

Plop that scoop right on top of the cooled cupcake.

Drizzle with about 1-2 tablespoons of cooled ganache.

Sprinkle with a few chocolate shavings if desired.

I have no will power when it comes to coconut and chocolate.  


Coconut Coconut Chocolate Cupcakes

Prepare one of the following chocolate cake recipes:
Grandma's chocolate cake recipe or Chocolate Cupcake recipe

Coconut Macaroon Filling:

1 1/2 cups unsweetened coconut
1 tablespoon flour
1 egg white
1/2 cup sugar
1 tsp. vanilla

Mix coconut and flour together in a small bowl; set aside.  In a medium size bowl beat egg white until foaming and holds a soft peak.  Add sugar and beat until ribbons form.  Add vanilla and coconut flour mixture.  Cover and set aside until ready to use.

Coconut Cream Icing:

1 cup canned coconut milk
12 oz. white chocolate (baking chips work well)
1/2 cup sour cream
1/2 cup butter, softened
2 cups sweetened flaked coconut (unsweetened may be used)

In a small saucepan, bring coconut milk to a simmer.  Remove from heat and add white chocolate. Let sit for a few minutes to allow chocolate to milk.  Whisk until smooth. Add sour cream and stir until mixture is smooth.  Add softened butter and whisk until smooth.  Mixture should be completely smooth without any lumps.  Stir in coconut flakes.  Transfer to a medium size bowl.  Cover with plastic wrap and refrigerate several hours until topping is firm and can hold it's shape.

Coconut Chocolate Ganache:

1/2 cup canned coconut milk (heavy cream may be used)
8 oz. chopped dark semi- sweet or bittersweet chocolate (I like 72%)

In a small saucepan bring coconut milk to a simmer.  Add chopped chocolate and allow to sit for about 5 minutes.  Once chocolate is melted, gently stir until mixture is smooth and creamy.

To assemble Cupcakes:

Line cupcake tins with paper lines.  Fill each 1/2 full with batter then add 1 tablespoon of reserved Coconut Macaroon filling.  Top with more cake batter until 3/4 of the way full.  Bake it a 350F degree oven for 25 - 30 minutes or until the cake springs back when pressed on.  Allow cupcakes to cool completely.  Makes 18 - 24 cupcakes.

After cupcakes have cooled place an ice cream scoop (approx 2 tablespoons) of the Coconut Cream icing on top of each cupcake.  Drizzle with 1-2 tablespoons of cooled Coconut Chocolate ganache. Sprinkle with shaved chocolate, if desired.  Refrigerate until ready to serve.


  1. You're killing me! This looks so yummy!I want to eat this so badly! You are amazing.

    1. I'm sorry. I wish you could eat it too. :(

  2. Oh Wow. This is torture. They look gorgeous and worth the effort I imagine.

  3. ohhh.. that look so delicious.. i wanna try that recep in my kitchen.
    thanks for sharing your recep :-)

  4. Awesome party ideas! These cupcakes are looking fabulous. Thanks for sharing these details as can use them for my party at Chicago venues. I just finalized a venue couple of days ago and now looking for other arrangements.