Chocolate Coconut Mini Cupcakes

There is something irresistibly delicious about chocolate and coconut. These mini cupcakes are the perfect bite size of moist chocolate cake with just the right amount of coconut. Top them up with my smooth Coconut Buttercream that is not too sweet with a subtle hint of coconut.

Watch my full Step by Step How to Video Below.

Chocolate Coconut Mini Cupcakes – Step by Step Recipe

Chocolate Coconut Mini Cupcakes

  • Servings: 24 mini cupcakes
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Chocolate Coconut Mini Cupcakes with Coconut Buttercream.

Author: Katherine Walton


Dry Ingredients

-110 grams (1/2 metric cup) of caster sugar

-50 grams (1/3 metric cup) of plain flour

-20 grams (2 tablespoons) of corn flour

-40 grams  (1/3 metric cup) cocoa powder 

-30 grams (1/3 metric cup) desiccated coconut

-1/2 teaspoon of baking powder

-1/8 teaspoon of baking soda

Wet Ingredients

-75 grams salted butter (room temperature)

-2 large eggs (room temperature)

-65 ml (1/4 metric cup) of sour cream 

-40 ml (two 20 ml tablespoons) of coconut milk 

-1 teaspoon of vanilla extract 


  1. Preheat oven to 150 degrees Celsius fan forced (300 Fahrenheit; Gas Mark 2). Line cupcake baking tray with cupcake liners. This recipe makes 24 mini cupcakes.
  2. In a stand mixer bowl add and mix dry ingredients caster sugar, plain flour, corn flour, cocoa powder, desiccated coconut, baking powder and baking soda until well combined. Scrape bowl as needed.
  3. Add room temperature butter to dry ingredients and mix until well combined. Scrape sides of bowl as necessary. Mixture should resemble a cookie dough. 
  4. Add one half of the lightly whisked eggs until well combined, then add the other half. Scrape sides of bowl as necessary.
  5. Add the sour cream and mix.
  6. Add the coconut milk and mix.
  7. Add vanilla extract until all well combined and scrape the sides of the bowl as necessary. 
  8. Fill the cupcake liners with batter in equal measurements. This recipe serves 24 mini cupcakes with one 20ml tablespoon of batter for each. Otherwise fill 3/4 of the cupcake liner, depending on the size of your cupcake liner.
  9. Bake in the oven for 12 minutes. But remember that all ovens vary. Check if cooked by inserting a toothpick. If it comes out clean it’s ready. Allow to cool for 5 minutes before moving onto a cooling rack to cool completely before icing.


I use Dutch Cocoa powder in this recipe. You may replace with a different cocoa powder, however the flavour and richness in the chocolate flavour may change.

You may substitute sour cream with buttermilk.

Please note that I provide all ingredients in grams where applicable. I also provide the measurements in METRIC cup measurements. Be aware that cup measurements vary in different countries. Therefore, I highly recommended the use of food scales to measure ingredients to achieve exactly what the recipe intends.

Caster Sugar is also known as super fine granulated sugar. Not to be confused or replaced with icing sugar also known as powdered sugar.

All ovens vary. If you find that your cupcakes are burning or browning before they are completely baked, you may need to adjust the temperature of your oven by lowering it by 10-20 degrees Celsius. The position of the baking tray in the oven can sometimes also affect baked goods. In some ovens placing your tray in the bottom may brown or burn your cakes from the bottom. The same can occur by placing your tray in the top rack if your oven’s heating element is located on the roof of the oven. Always check and learn how your oven works.

Don’t forget to leave me a comment if you have any questions. Enjoy!




    1. Hi Aagam,

      There’s no real substitute for eggs in this recipe as it would change it completely and you could end up with a bad recipe. However, at the moment I’m working on egg free recipes for cupcakes/cakes and frostings. I will post those here on my blog in the near future.


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