Coconut Cream Chocolate Cupcakes

Why I love this chocolate cupcake

• This cupcake has a coconut filling, much like a macaroon, that is baked in.
• The coconut topping isn’t typical icing.  It’s made from coconut milk, white chocolate, and sour cream.  It’s not overly sweet.
• The coconut cream icing is topped with coconut chocolate ganache.

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.

• Tip the glass, cup, or can upside down and press the 6-inch square of parchment over the bottom.
• Press or crimp the parchment paper around the bottom of the cup to form a cafe-style cupcake wrapper
• This really works in a pinch.

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 Kerrygold Irish butter.  I love it.  It’s golden and beautiful.
Whisk in butter until the 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 its 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.

 

NONE.

 

 

5 from 3 votes

Print

Coconut Cream Chocolate Cupcakes

There may be a lot of steps involved, but the decadent flavor profile of these cupcakes is totally worth it.

Course Dessert

Cuisine American

Keyword coconut cream chocolate cupcake recipe, Coconut Cream Chocolate Cupcakes

Prep Time 1 hour 15 minutes

Cook Time 25 minutes

Total Time 1 hour 40 minutes

Servings 18 cupcakes

Calories 495 kcal

Author Janet Barton

Ingredients

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

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%

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

Instructions

Coconut Macaroon Filling:

1. Mix coconut and flour together in a small bowl; set aside.  In a medium-sized 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.

2. 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 the chocolate to milk.  Whisk until smooth. Add sour cream and stir until the mixture is smooth.  Add softened butter and whisk until smooth.  The mixture should be completely smooth without any lumps.  Stir in coconut flakes.  Transfer to a medium-sized bowl.  Cover with plastic wrap and refrigerate for several hours until the topping is firm and can hold its shape.

Coconut Chocolate Ganache:

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

To assemble Cupcakes:

1. 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 at 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.

2. After the 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.

Nutrition Facts

Coconut Cream Chocolate Cupcakes

Amount Per Serving (1 cupcake)

Calories 495 Calories from Fat 297

% Daily Value*

Fat 33g51%

Saturated Fat 21g105%

Cholesterol 21mg7%

Sodium 301mg13%

Potassium 341mg10%

Carbohydrates 49g16%

Fiber 4g16%

Sugar 35g39%

Protein 4g8%

Vitamin A 210IU4%

Vitamin C 0.8mg1%

Calcium 96mg10%

Iron 2.7mg15%

* Percent Daily Values are based on a 2000 calorie diet.