Ingredients Jump to Instructions ↓

  1. 1-1/2 cups all-purpose flour

  2. 1/2 cup unsweetened cocoa powder

  3. 1 tsp. baking soda

  4. 1/4 tsp. salt

  5. 1/2 cup butter, softened

  6. 1 cup sugar

  7. 2 large eggs

  8. 1 cup milk

  9. Coconut Frosting

  10. 1 cup sweetened flaked coconut

  11. 8 oz. cream cheese

  12. 5 Tbsp. butter, at room temperature

  13. 1 tsp. vanilla

  14. 1-1/2 cups powdered sugar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. Grease a muffin tin or line with cupcake liners.

  2. Mix flour, cocoa powder, baking soda and salt together in a small bowl.

  3. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs and vanilla. Add flour mixture and milk alternately, beating on low speed until both are incorporated. Stir in coconut.

  4. Use an ice cream scoop to fill muffin cups about three-quarters of the way full. Bake 20-25 minutes. Remove the cupcakes, but leave the oven on (you will need it to toast the coconut.) Cool the cupcakes completely.

  5. Make frosting: Spread coconut out in an even layer on a sturdy baking sheet. Place on middle rack of the oven. Toast coconut 2 minutes. Stir and toast another 2-6 minutes, watching carefully to make sure the coconut doesn't burn.

  6. With an electric mixer, beat cream cheese, butter, vanilla and powdered sugar until fluffy.

  7. Frost cupcakes. Top with toasted coconut.

  8. Don't Miss: Red Velvet Cupcakes


Send feedback