Growing up, Halloween trick-or-treating often involved a strategic candy trade-off. While many of my friends eagerly swapped their Bounty bars for other sweets, I always considered it a top-tier indulgence. To me, the harmonious blend of sweet coconut and rich chocolate in a Bounty bar puts it right up there with iconic candies like a Reese’s Peanut Butter Cup or a Butterfinger. I stand by that statement wholeheartedly!

These homemade chocolate coconut cupcakes are essentially a gourmet Bounty bar reimagined in delectable cupcake form. We start with my incredibly popular and reliable vanilla cupcake recipe, renowned for its exceptional softness and moisture, thanks to the inclusion of sour cream and oil. To infuse maximum coconut essence, I’ve cleverly substituted neutral vegetable oil with fragrant coconut oil, and regular milk with creamy coconut milk. Finally, a generous amount of shredded coconut is folded into the batter, ensuring every bite is a tropical delight.

For the frosting, I’ve opted for my absolute favorite, tried-and-true chocolate American buttercream, which is wonderfully rich and easy to make. However, if you’re feeling adventurous and want to elevate the decadence, consider using my luxurious whipped chocolate ganache for an even more intense chocolate experience. Whichever you choose, the combination is simply divine!

If you’re eager to explore more delightful cupcake creations (and who isn’t?), I highly recommend trying my chocolate cupcakes with chocolate cream cheese frosting for a classic indulgence or my easy Nutella-filled cupcakes for a delightful surprise. And for fellow coconut enthusiasts, don’t miss out on my chewy coconut chocolate chip oatmeal cookies – they’re perfect for satisfying that tropical craving in cookie form.

Why You’ll Adore These Coconut & Chocolate Cupcakes!

While the pun might be a little cheesy, the reasons to love these cupcakes are anything but!

• Effortlessly Simple to Bake: Don’t let their gourmet taste fool you; these cupcakes are surprisingly straightforward to prepare. While you will need either a stand mixer or a handheld electric mixer for both the cupcake batter and the frosting, the recipes themselves are truly beginner-friendly and yield fantastic results every time. Follow the simple steps, and you’ll be enjoying bakery-quality cupcakes in no time.
• Unforgettable Coconut Flavor: These aren’t just “coconut-hint” cupcakes; they’re an explosion of natural coconut goodness! The recipe thoughtfully incorporates three distinct coconut elements – fragrant coconut oil, creamy canned coconut milk, and finely shredded coconut – to ensure a deep, authentic flavor that truly shines. I tested the recipe with coconut extract, but found that the natural trio delivered a far more nuanced and genuine coconut taste. You’ll be amazed at how much pure flavor comes through!
• Perfectly Moist & Tender Texture: Thanks to the inclusion of sour cream and coconut oil, these cupcakes boast an incredibly soft, moist, and tender crumb. The fat content in both ingredients helps to create a delicate texture that practically melts in your mouth, preventing any dryness often associated with baked goods. Each bite is a delightful combination of fluffiness and richness.
• Crowd-Pleasing Combination: The classic pairing of coconut and chocolate is universally loved. These cupcakes strike the perfect balance between the sweet, exotic flavor of coconut and the comforting richness of chocolate, making them a guaranteed hit at any gathering, party, or family dessert table. They’re a step up from plain vanilla or chocolate, offering something unique yet familiar.

Gather Your Essential Ingredients!

Crafting these delectable chocolate coconut cupcakes starts with selecting the right ingredients. Each component plays a vital role in achieving that perfect flavor and texture. Here’s a detailed look at what you’ll need:

• Coconut Oil: For maximum coconut flavor in your cupcakes, it’s crucial to use a good quality coconut oil that is *not* odorless. We want that distinct tropical aroma and taste to permeate the cake. If your kitchen is cool, your coconut oil might be solid, which is perfectly fine for creaming with butter. If you don’t have coconut oil or prefer a milder flavor, a neutral oil like vegetable or canola oil can be used as a substitute, though some of the coconut essence will be lost.
• Coconut Milk: The type of coconut milk matters here! Opt for full-fat coconut milk that comes in a can, not the thinner, refrigerated variety found in cartons. The canned version is thicker and richer, contributing significantly to the cupcakes’ moistness and intense coconut flavor. Remember to shake the can well before opening to ensure everything is thoroughly mixed.
• Shredded Coconut: To avoid overly sweet cupcakes, I highly recommend using unsweetened shredded coconut. The cupcake batter and frosting already provide ample sweetness, and the unsweetened coconut adds texture and a pure, unadulterated coconut taste without making the final product cloying. It’s often found in the baking aisle.
• Sour Cream: This humble ingredient is a secret weapon for achieving super soft and incredibly moist cupcakes. The acidity in sour cream reacts with the baking powder, promoting a tender crumb, while its fat content adds richness and prevents dryness. Ensure it’s at room temperature for the best mixing results. Full-fat Greek yogurt or crème fraîche can be used as alternatives.
• Cocoa Powder (for Frosting): For a truly deep, rich, and dark chocolate frosting, Dutch-processed cocoa powder is my top choice. It has a less acidic flavor profile than natural cocoa, resulting in a smoother, more intense chocolate taste and a beautiful dark color. While you can substitute with natural cocoa powder in a pinch, be aware that the flavor and color might be slightly different. Don’t worry, your secret is safe with me!
• Cake Flour: Using cake flour is key to achieving that light, tender crumb. Its lower protein content results in a softer cupcake compared to all-purpose flour. If cake flour isn’t available, you can make a quick substitute by removing 2 tablespoons of all-purpose flour from each cup and replacing it with 2 tablespoons of cornstarch, then sifting them together.
• Unsalted Butter: Room temperature unsalted butter is essential for creaming properly with sugar and oil, creating a light and airy base for the cupcakes and a smooth, fluffy frosting. Using unsalted butter gives you control over the overall saltiness of the recipe.
• Granulated Sugar: Provides sweetness and helps create a tender crumb in the cupcakes.
• Large Eggs: Act as binders and contribute to the structure and richness of the cupcakes. Ensure they are at room temperature.
• Vanilla Extract: Enhances all the flavors in both the cupcakes and the frosting. Use a good quality pure vanilla extract for the best results.
• Baking Powder & Kosher Salt: Baking powder is our leavening agent, ensuring the cupcakes rise beautifully, while kosher salt balances the sweetness and enhances overall flavor. (Refer to notes section for salt substitution if using fine salt).
• Confectioners’ Sugar (Powdered Sugar): The base for our smooth and fluffy chocolate buttercream frosting. Sifting it can help prevent lumps.
• Heavy Cream (for Frosting): Used to adjust the consistency of the frosting, making it perfectly creamy and spreadable.

1. Step 1: Prepare Your Workstation. Begin by preheating your oven to 350ºF (175ºC) – this ensures it’s at the perfect temperature when your batter is ready. Line a standard 12-cup cupcake pan (or two smaller ones to accommodate 14 cupcakes) with paper liners. In a medium bowl, thoroughly whisk together the cake flour, baking powder, and salt. Whisking dry ingredients ensures even distribution of the leavening agents.

2. Step 2: Cream Fats and Sugar. In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and a handheld mixer), combine the softened unsalted butter, solid or softened coconut oil, and granulated sugar. Beat on medium speed for 2-3 minutes until the mixture is visibly light in color and fluffy in texture. This creaming process incorporates air, which is crucial for a light and tender cupcake crumb.

3. Step 3: Combine Wet and Dry Ingredients. Add the room temperature eggs one at a time, mixing well after each addition to ensure they are fully incorporated. Stir in the vanilla extract, then mix in the sour cream until just combined. Next, gradually add the whisked dry ingredients to the wet mixture, mixing on low speed until almost combined. Finally, slowly pour in the canned coconut milk, mixing until the batter is just smooth. Be careful not to overmix, as this can lead to tough cupcakes.

4. Step 4: Fold in Shredded Coconut. Gently fold in the unsweetened shredded coconut into the batter. Mix until it’s just evenly distributed. This ensures the coconut maintains its texture and doesn’t get excessively broken down.

5. Step 5: Bake to Golden Perfection. Fill your prepared cupcake liners about ¾ full with the batter. A medium cookie scoop is excellent for achieving consistent sizes. Bake in your preheated oven for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Once baked, let the cupcakes cool in the pan for about 10 minutes before carefully transferring them to a wire cooling rack to cool completely. This prevents them from becoming soggy and ensures the frosting adheres well.

6. Step 6: Prepare the Chocolate Frosting. While your cupcakes are cooling (ensure they are *completely* cool before frosting!), prepare the decadent chocolate frosting. In your stand mixer or with a handheld mixer, beat all the frosting ingredients together on low speed initially to combine, then increase to medium-high speed. Continue beating for 2-3 minutes until the frosting is light, fluffy, and perfectly smooth. If it seems too stiff, add a tablespoon of heavy cream at a time until you reach your desired creamy, spreadable consistency.

Tips for Achieving Bakery-Quality Cupcakes Every Time!

• Mind the Fill Line: Always fill your cupcake liners to no more than ¾ full. Overfilling them can cause the batter to overflow during baking, resulting in flat, mushroom-top cupcakes instead of beautifully domed ones. A consistent fill level also ensures even baking.
• Patience with Cooling: This is a non-negotiable step! Allow your cupcakes to cool down COMPLETELY on a wire rack before even thinking about frosting them. Attempting to frost even slightly warm cupcakes will lead to a melty, sliding mess, as the heat will cause your beautiful buttercream to lose its structure.
• Perfect Piping: My go-to piping tip for almost all my cupcakes is the Wilton 1M. It creates a classic, elegant swirl that looks impressive yet is very easy to achieve. However, don’t hesitate to use your favorite piping tip or even simply spread the frosting with an offset spatula for a rustic charm.
• Room Temperature Ingredients are Key: For a smooth, emulsified batter and frosting, ensure all your dairy ingredients, butter, and eggs are at room temperature. This allows them to blend together more easily and uniformly, preventing lumps and creating a consistent texture. Cold ingredients can cause the batter to seize or curdle.
• Avoid Overmixing: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops the gluten in the flour, which can lead to tough, dense cupcakes. A few small lumps in the batter are preferable to an overmixed, smooth batter.
• Test for Doneness: The best way to check if your cupcakes are done is to insert a wooden skewer or toothpick into the center of a cupcake. If it comes out clean or with a few moist crumbs attached, they’re ready. If it’s wet, bake for another 1-2 minutes and retest.
• Custom Frosting Flavor: Not a chocolate fan? No problem! Feel free to swap out the chocolate frosting for another complementary flavor. A light and creamy raspberry buttercream would pair wonderfully with the coconut base, offering a bright, fruity contrast.

Proper Storage for Freshness

To keep your delicious chocolate coconut cupcakes tasting their best, I recommend storing them in an airtight container. This will protect them from drying out and keep the frosting fresh. Place the container in the fridge, where they will stay wonderfully moist for 3-4 days. Before enjoying, remember to let the cupcakes come back to room temperature – this allows the frosting to soften slightly and the cake to regain its optimal texture and flavor.

Frequently Asked Questions (FAQ)

Here are answers to some common questions you might have about making these chocolate coconut cupcakes:

• Can I use desiccated coconut instead of shredded coconut? Yes, you can. Desiccated coconut is typically finer and drier than shredded coconut, so it will still add flavor and some texture. However, shredded coconut (especially unsweetened) provides a more noticeable texture and slightly chewier bite that many prefer in baked goods.
• What if my coconut oil is already melted? If your coconut oil is liquid, it can still be used. Simply ensure your butter is softened and mix them together. The creaming process might be slightly different as you won’t be creaming a solid fat with butter, but the final result will still be great.
• Can I make these cupcakes dairy-free? The cupcake base could potentially be made dairy-free by ensuring your butter is plant-based and using dairy-free sour cream (or a good quality full-fat dairy-free yogurt). However, the chocolate American buttercream contains butter and heavy cream. You would need to use a dairy-free buttercream recipe (using plant-based butter and plant-based cream) to make the entire recipe dairy-free.
• Can I freeze these cupcakes? Yes, these cupcakes freeze beautifully! For best results, freeze them unfrosted. Once completely cool, wrap each cupcake individually in plastic wrap, then place them in an airtight freezer-safe container or bag. They can be frozen for up to 3 months. Thaw at room temperature and then frost as desired. You can also freeze frosted cupcakes, though the appearance might be slightly affected.
• My frosting is too thin/too thick. How can I fix it? If your frosting is too thin, gradually add more sifted confectioners’ sugar (a tablespoon at a time) until it reaches the desired consistency. If it’s too thick, add heavy cream (a teaspoon at a time) until it’s smooth and spreadable.

Discover More Delicious Cupcake Recipes!

If you’ve made this recipe for these delightful chocolate coconut cupcakes, don’t forget to leave a ⭐️ rating and review below! I absolutely adore seeing your culinary creations, so please tag me on Instagram @alpineella so I can admire your work! You can also follow along on Pinterest, Facebook, and TikTok for more baking inspiration and behind-the-scenes fun!

Chocolate Coconut Cupcakes with Chocolate Frosting

Ella Gilbert

Nutrition