• 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 February 22, 2021 5 Comments

99 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe
 
 
 
 
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.
 
IT. WAS. SO. DANG. GOOD.
 
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 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 25 minutes
Cook Time 25 minutes
Total Time 50 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 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.

  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 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. 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:

  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 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.
  2. 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.
Nutrition Facts
Coconut Cream Chocolate Cupcakes
Amount Per Serving
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 Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)

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 🙂

    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. 🙁

      Reply

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 »

Trending Recipes

  • No-knead Crusty Bread in a Dutch oven No-knead Crusty Bread
  • pink iced heart sugar cookies Sour Cream Sugar Cookies
  • Glass of almond milk with 2 gray striped straws on wood board with container of almond milk in background Quick Homemade Almond Milk
  • Lemonade and raspberry lemonade in tall glasses Old Fashioned Lemonade
  • Semlor buns with dusting of powdered sugar Swedish Semlor Buns
  • overhead shot of no-knead Dakota Bread on a blue cloth No-Knead Dakota Bread
  • assortment of sprinkles on heart shape sugar cookies Cut-Out Sugar Cookies
  • Overhead shot of chicken broth soup with herbs, vegetables and farina dumplings Chicken Soup with Farina Dumplings
  • Slices of No-knead Partially sliced Green Chile Cheddar Bread No-Knead Green Chile Cheddar Bread
  • Several chocolate drop cookies on white background Chocolate Drop Cookies

Latest on Instagram

simplysogood

The lunar new year is soon approaching this Sunday The lunar new year is soon approaching this Sunday, January 22. We are celebrating the year of the rabbit with these homemade Mandarin Pork Potstickers with Ginger Soy Sauce for dipping!!

Wishing you a fabulous year filled with love, peace, bunny ears, and potstickers. ✌️❤️🐰 🥟

#lunarnewyear #potstickers #yearoftherabbit
Why I love slow cooker lentil soup: * I can throw Why I love slow cooker lentil soup:

* I can throw the ingredients into a slow cooker before I go to bed and it will be hot and steamy when I finish a long, cold run in the morning.
* I can toss the ingredients into a slow cooker in the morning and let it do its magic all day for a quick supper. 
* It’s brothy!  I love brothy soups. 
* It’s noted with healthy and nutritious ingredients.
* This recipe can be made in an instant pot in about 20 minutes!
Recipe link in bio

#lentilsoup #crockpotsoup #slowcookersoup
This is a very quick version of Christmas Stollen This is a very quick version of Christmas Stollen flavored bread. The sweet dough is filled with dried fruit, candied orange and lemon peel, and almonds. 

The dough is wrapped around a ribbon of marzipan filling. Bake until golden then dust heavily with powder sugar. 

I like to toast a thick slice then scoop out the warm marzipan and spread it all over my toasted Stollen 🤤

#christmasbaking #stollenbread
#christmasrecipe
Biscotti literally means “twice baked”, and do Biscotti literally means “twice baked”, and double baking is the secret to these crunchy Italian cookies. Their hard texture makes them perfect for dipping into your hot drink. 

Chocolate Hazelnut Biscotti are my favorite and I add them to my Christmas cookie list because they make such a cute gift, but most of all I love dipping them in my cocoa. 

#biscotti #christmascookies #christmasbaking
During my September runs I start looking for the p During my September runs I start looking for the perfect juniper bush for my natural gingerbread houses. 
The bushes must be filled with perfect purple berries. 

In December in start snipping those twigs and berries to adorn my natural little houses. I add nuts, cinnamon sticks, whole cloves, herbs, and a dusting of powdered sugar. ☺️

#gingerbreadhouse #gingerbread
#nature
I added a Christmas vibe to my Aunt Erma’s famou I added a Christmas vibe to my Aunt Erma’s famous chocolate drop cookies. 

Chocolate drop peppermint cookies are cake like cookies with a swirl of peppermint cream cheese, icing topped with a little pillow peppermint candy. 

I just posted the recipe on my blog and put the link in my bio. 

#christmascookies #candycane #peppermintchocolate #holidaycookies
It was sad and times past that a proper Norwegian It was sad and times past that a proper Norwegian wife should have seven types of cookies to serve her Christmas guests.

According to my DNA testing I’m only 5% Norwegian. Im going with that as an excuse to bake at least 7 types of cookies. 

Top on my list is this adorable 
Norwegian Berlinerkranser. 

This cute little cookie from my childhood is buttery with a hint of orange. 🤤 I can’t have a Christmas without these cute little cookies. 

How many types of cookies are you baking this year?

#christmascookies #cookiesforsanta #holidaycookies
Quick and Easy Marzipan is just that…Quick and E Quick and Easy Marzipan is just that…Quick and Easy!!

It’s made with just 5 ingredient - blanched almond flour, powdered sugar, egg whites, almond extract, and rose water. 

The subtle addition of rose water makes this my absolute favorite❣️

Recipe link in bio

#easymarzipan #homemademarzipan
#marzipan
If you’re a marzipan lover, then I have a cookie If you’re a marzipan lover, then I have a cookie for you!!
 
These cookies are so easy to make!
They are soft and chewy with a luscious dose of marzipan. 🤤

#christmascookies 
#christmasbaking
#marzipan #almondcookies
Load More... Follow on Instagram

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 © 2023 Janet Barton
Privacy Policy