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Cupcake Recipe,

Chocolate Coconut Mini Cupcakes

by Katherine Walton on May 18, 2022 12 Comments

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.

Ingredients

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

Directions

  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.

Notes

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.

12 Comments

  1. Pingback: Coconut Buttercream – Walton Cake Boutique
  2. Pingback: Coconut Buttercream – Walton Cake Boutique

  3. Olá minha querida , me tira uma dúvida, farinha de milho, seria a mesma farinha de milho mesmo ou não ?
    Muito obrigado pela as receitas 😘😘

  4. Olá minha querida , me tira uma dúvida, farinha de milho, seria a mesma farinha de milho mesmo ou não ?
    Muito obrigado pela as receitas 😘😘

    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.

    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.

Comments are closed.

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