• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Simply So Good

  • Home
  • About
  • Recipes
  • Contact
You are here: Home / Recipes / Cakes and Cupcakes / Coconut Cream Chocolate Cupcakes

Coconut Cream Chocolate Cupcakes

April 6, 2016 Updated April 17, 2023 5 Comments

99 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe
These Coconut Cream Chocolate cupcakes are a celebration of the most decadent of flavor profiles – Coconut and Chocolate.  The perfect marriage.
 

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.

Hand placing a piece of parchment paper over a glass to create a muffin wrapper.
Muffin tin filled with homemade parchment paper cupcake wrappers.
Hand holding homemade parchment paper wrapper made of parchment paper.
  • 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.

Share this:

  • Click to share on X (Opens in new window) X
  • Click to share on Facebook (Opens in new window) Facebook

Related

Filed Under: Cakes and Cupcakes, Dessert Tagged With: almond joy cupcakes, chocolate, Coconut Chocolate Cupcakes, Coconut Chocolate Ganache, cupcakes

Previous Post: « Coconut- Almond Milk Spiced Hot Chocolate
Next Post: Roasted Veggie Tacos with Hibiscus Tortillas »

Reader Interactions

Comments

  1. mackyton says

    May 23, 2016 at 9:07 am

    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.

    Reply
  2. irulaz says

    April 13, 2016 at 1:17 pm

    ohhh.. that look so delicious.. i wanna try that recep in my kitchen.
    thanks for sharing your recep ๐Ÿ™‚

    Reply
  3. Anonymous says

    April 12, 2016 at 4:56 pm

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

    Reply
  4. Charees Miller says

    April 6, 2016 at 6:43 pm

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

    Reply
    • Janet Barton says

      April 6, 2016 at 10:30 pm

      I'm sorry. I wish you could eat it too. ๐Ÿ™

      Reply
5 from 3 votes (3 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

Read More ยป

Trending Recipes

  • No-knead Crusty Bread in a Dutch oven No-knead Crusty Bread

  • Lemonade and raspberry lemonade in tall glasses Old Fashioned Lemonade

  • pan of frozen lemon curd ice cream with ice cream scoop No-Churn Lemon Curd Ice Cream

  • Lemon Curd Ice Cream in bread pan with spoon Lemon Curd Ice Cream

  • Large jar of spicy sweet bread and butter pickles with habanero peppers and onions. Spicy Sweet Refrigerator Pickles

  • chocolate glazed and glazed spudnuts stacked on cutting board with donut holes Spudnuts (Potato Doughnuts with Glaze)

  • Glass of almond milk with 2 gray striped straws on wood board with container of almond milk in background Quick Homemade Almond Milk

  • Wooden board with chocolate cookies with half chocolate icing and half vanilla icing Chocolate Half Moon Cookies

  • pressed flowers decorate lemon olive oil cake Lemon Olive Oil Cake with Lemon Curd

  • Several chocolate drop cookies on white background Chocolate Drop Cookies

Latest on Instagram

simplysogood

๐Ÿ‹ I teach you how to cook from scratch
๐Ÿ’ Follow simple step-by-step recipes
๐Ÿซ A lover of fresh, seasonal, & local ingredients

Fresh Herb Crockpot Turkey Breast with Brown Butte Fresh Herb Crockpot Turkey Breast with Brown Butter Pears is perfect for a smaller but still impressive Thanksgiving dinner. This easy recipe features a boneless turkey breast coated in homemade herb butter and "roasted" in a slow cooker, then served with a creamy cider herb gravy and sautรฉed browned butter pears....

https://www.simplysogood.com/fresh-herb-crockpot-turkey-breast-with-brown-butter-pears/
These strawberry rhubarb crumble bars will take yo These strawberry rhubarb crumble bars will take you straight to dessert paradise! ๐Ÿฅฐโ ๐Ÿ“
.โ 
Sweet-tart love in every bite, theyโ€™re the perfect treat for sunny days and cozy nights. Grab a bar and letโ€™s indulge in this fruity delight!โ 
.โ 
Give this recipe a try by clicking the link in my Instagram bio, where I post step-by-step photo instructions!
โ 
#rhubarbseason #homemadewithlove #dessertclub #strawberryrhubarb #strawberryrhubarbpie #strawberrycrumble #strawberryrhubarbcrumble
Baking up some homemade magic with my no-knead Lem Baking up some homemade magic with my no-knead Lemon Rosemary Gruyere bread!
โ€ข
This recipe is as easy as pie (or should I say bread?), bringing the flavors of tangy lemon, fragrant rosemary, and oh-so-melty Gruyere to life. ๐Ÿ‹๐Ÿž๐ŸŒฑ
โ€ข
Click the link in my bio to read through these helpful tips that will make your homemade bread a melt-in-your-mouth success!

#homemadebread #nokneadbread #gruyerebread #lemoncheesebread #cheesebread #homemadecheesebread
Starting the day off right with these indulgent no Starting the day off right with these indulgent no-knead brioche morning buns! ๐ŸคŽ Thereโ€™s just something about the buttery, flaky brioche and the sweet cinnamon swirl that makes mornings extra special.
โ€ข
The base dough recipe for no-knead brioche morning buns is a buttery no-knead dough that is refrigerated overnight. The chilled dough is very easy to roll, fill, slice, and bake.
โ€ข
So go ahead, treat yourself to something delicious and let these buns brighten up your day! 

The recipe link is in my Instagram bio!

#MorningTreats #BriocheLove #SweetIndulgence #cinnamonsugar #cinnamonandsugar #morningbuns
No fancy Ice Cream Maker โ€” no problem! ๐Ÿฆ๐Ÿจ No fancy Ice Cream Maker โ€” no problem! ๐Ÿฆ๐Ÿจ This no churn Strawberry Raspberry Ice Cream recipe is quick and easy to make without an ice cream maker in only 10 minutes.
โ€ข
Simply blend together a mix of frozen strawberries and raspberries with vanilla ice cream and raspberry sherbet for a rich, fruity, and creamy dessert that tastes homemade! ๐Ÿ“
โ€ข
Give this recipe a try by clicking the link in my Instagram bio, where I post step-by-step photo instructions!

#nochurnicecream #homemadeicecream #strawberryicecream #raspberryicecream #kidfriendlyrecipes #simplerecipes
These chewy peanut butter bars have been a family These chewy peanut butter bars have been a family favorite for decades! Peanut butter cookies layered with chocolate and a delicious peanut butter glaze! ๐Ÿฅœ๐Ÿซ
โ€ข
Trust me, your family will LOVE them!
โ€ข
Click the link in my bio to read through these helpful tips that will make your peanut butter bars a melt-in-your-mouth success!

#peanutbutterbars #peanutbuttercookies #pbbars #peanutbutterchocolate #peanutbutterlover #pbandchocolate
Start your day off on a flaky note with these skys Start your day off on a flaky note with these skyscraper buttermilk biscuits!
These melt-in-your-mouth treats are the perfect indulgence for breakfast, brunch, or anytime youโ€™re craving something buttery and delicious.
โ€ข
So go ahead, treat yourself to these heavenly delights and savor every flakey, buttery bite with me!
โ€ข
The recipe link is in my Instagram bio!

#butterybiscuits #homemadeisbest #breakfastindulgence #brunchgoals
Sharing my famous Lemon Curd Recipe! ๐Ÿ‹๐ŸŒผ๐Ÿ’› Sharing my famous Lemon Curd Recipe! ๐Ÿ‹๐ŸŒผ๐Ÿ’› The one that everyone says I should sell at farmers markets โ€” nah! Iโ€™ll just share the recipe with you all instead!
โ€ข
I love lemon curd, and use it for so many things!!
๐Ÿฐ Layered in a cake
๐Ÿฆ Swirled into ice cream
๐Ÿช Smashed between cookies
โ˜€๏ธ Filled inside scones

The possibilities are endless!! Give this recipe a try by clicking the link in my Instagram bio! And if youโ€™d like the recipes for my other lemon curd inspired goodies, theyโ€™re all linked in my Instagram stories!

#lemoncurd #lemoncurdcake #lemoncurdicecream #lemonicecream #lemondessert #lemoncurdrecipe
Have you ever tried an olive oil cake!? ๐Ÿฐ They Have you ever tried an olive oil cake!? ๐Ÿฐ They are incredibly soft and moist โ€” you gotta give it a try!
โ€ข
This citrus olive oil cake recipe features a tart lemon curd filling and a rich mascarpone frosting. Then we gently add flowers for beautiful decoration. It is an impressive looking and mouth-watering dessert thatโ€™s perfect for any special occasion! ๐Ÿ‹๐Ÿค๐ŸŒผ

Recipe is linked in my Instagram bio!

#oliveoilcake #oliveoilcakes #lemoncurdcake #mascarponefrosting #mascarponeicing
Follow on Instagram
  • No-knead Crusty Bread in a Dutch oven No-knead Crusty Bread posted on September 19, 2018

  • Lemonade and raspberry lemonade in tall glasses Old Fashioned Lemonade posted on June 22, 2018

  • pan of frozen lemon curd ice cream with ice cream scoop No-Churn Lemon Curd Ice Cream posted on April 10, 2020

  • Lemon Curd Ice Cream in bread pan with spoon Lemon Curd Ice Cream posted on May 25, 2023

  • Large jar of spicy sweet bread and butter pickles with habanero peppers and onions. Spicy Sweet Refrigerator Pickles posted on July 22, 2019

  • chocolate glazed and glazed spudnuts stacked on cutting board with donut holes Spudnuts (Potato Doughnuts with Glaze) posted on October 21, 2019

  • Glass of almond milk with 2 gray striped straws on wood board with container of almond milk in background Quick Homemade Almond Milk posted on June 3, 2020

  • Wooden board with chocolate cookies with half chocolate icing and half vanilla icing Chocolate Half Moon Cookies posted on April 5, 2024

  • pressed flowers decorate lemon olive oil cake Lemon Olive Oil Cake with Lemon Curd posted on May 8, 2019

  • Several chocolate drop cookies on white background Chocolate Drop Cookies posted on May 20, 2024

Footer

Featured on

The Daily Meal Logo The foodgawker-logo reddit Logo BuzzFeed Logo halfbaked Harvest Logo Browneyed Baker Logo FOOD52 Logo University of Washington Logo sheknows Logo

Copyright © 2025 Janet Barton
Privacy Policy

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.