Dark Chocolate Coconut Cupcakes

Dark Chocolate Coconut Cupcakes (noun): [dahrk chaw-kuh-lit koh-kuh-nuht kuhp-keyks] A rich dark chocolate chunk cupcake topped with sweet coconut buttercream frosting.



  • ¾ cup (1 ½ sticks) unsalted butter, softened
  • 2 cups sugar
  • 3 eggs
  • 2 cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup cocoa powder
  • 2 tablespoons instant espresso powder
  • 1 ½ cups whole milk
  • 2 teaspoons vanilla extract
  • 1 cup dark chocolate chips


  • 1-1/2 sticks butter, room temperature
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 2-3 cups powdered sugar
  • 1 1/2 cups sweetened, flaked coconut



  • Preheat oven to 350 degrees.
  • In a large bowl, beat together butter and sugar until smooth.
  • Add the eggs, one at a time, beating after each addition.
  • In a separate bowl, combine the flour, baking soda, salt, cocoa powder, and espresso powder.
  • Measure out the milk, but do not add it yet.
  • Alternate adding the dry flour mixture and the milk to the butter mixture, beating well after each addition and ending with the dry mixture.
  • Add the vanilla extract and beat to combine.

  • Measure out 1 cup of dark chocolate chips. I used Ghirardelli dark chocolate chips, which are slightly bigger than regular chocolate chips.

  • Add the chocolate chips and stir until just combined.

  • Line a cupcake pan and pour the mixture in, 3/4 of the way full.
  • Bake about 20 minutes, or until an inserted knife comes out clean.
  • Let cool for a few minutes and then transfer to a wire rack for further cooling.


  • Beat the butter in a medium bowl until smooth.
  • Alternate adding the sugar and milk, mixing well after each addition. Start with 2 cups of sugar and only add the remaining cup if needed at then end.
  • Add in the vanilla and mix until combined.

  • Measure out the flaked coconut and mix until combined.
  • If the consistency is too loose, add in the extra confectioners sugar.

  • Frost the cupcakes! Make sure the cupcakes are completely cool and then spread the frosting on with a knife. The addition of the flaked coconut to the frosting makes the texture difficult to work with. Piping the icing on is near impossible, so it’s much easier to spread it on.

  • Top with some shaved chocolate if desired and serve!

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