Irresistible Toasted Coconut Chocolate Cupcakes: Your Guide to a Tropical Chocolate Dream

Prepare to embark on a delightful culinary journey with these truly exceptional Toasted Coconut Chocolate Cupcakes! Far from your average treat, these cupcakes are a masterpiece of flavor and texture, marrying the deep, rich notes of chocolate with the sweet, tropical essence of coconut. Each bite is a testament to dreams really coming true in dessert form. Our meticulously crafted chocolate cupcakes are deeply infused with creamy coconut milk, a hint of potent coconut extract, and generous pieces of perfectly toasted coconut. This thoughtful combination results in a cupcake that is not only incredibly moist and intensely chocolatey but also bursting with an authentic, vibrant tropical coconut flavor that will transport your taste buds to paradise. But the indulgence doesn’t stop there! These delectable cupcakes are then crowned with a luscious, velvety coconut buttercream, and finished with a final flourish of even more golden, crunchy toasted coconut, creating an irresistible treat that’s perfect for any occasion, from a casual gathering to an elegant celebration.

Why You’ll Love These Toasted Coconut Chocolate Cupcakes

These Toasted Coconut Chocolate Cupcakes are more than just a dessert; they’re an experience designed to delight chocolate and coconut lovers alike. If you’re a fan of rich, deep chocolate and the exotic, comforting flavor of coconut, this recipe is crafted to captivate your senses. What truly sets these cupcakes apart is the harmonious balance of both flavor and texture. The foundation is an incredibly moist, fudgy chocolate cupcake, elevated significantly by the subtle sweetness and unique texture that coconut brings to the table.

We’ve strategically incorporated coconut at multiple stages to ensure an immersive flavor experience: within the cupcake batter for an underlying richness and tropical hint, in the decadent buttercream frosting for a smooth, creamy finish that melts in your mouth, and finally, as a generous garnish, providing a delightful crunch and irresistible visual appeal. This thoughtful layering of coconut ensures that every single mouthful is an explosion of tropical delight, perfectly complemented by the robust, intense chocolate base. The result is a dessert that feels both familiar and exciting, offering comfort with a touch of the exotic.

Beyond their phenomenal taste, these chocolate coconut cupcakes are incredibly versatile. They are perfect for a wide range of occasions, whether you’re planning a sophisticated dinner party, contributing to a casual potluck, celebrating a birthday, or simply treating yourself to a luxurious weekend indulgence. Their visual appeal is undeniable – the striking contrast of golden toasted coconut against the dark chocolate cake and creamy white frosting makes them an instant showstopper on any dessert table. And once tasted, their unforgettable flavor will undoubtedly have everyone clamoring for the recipe, making you the hero of any gathering. What’s more, despite their gourmet appearance and taste, these toasted coconut chocolate cupcakes are surprisingly straightforward to make, even for those who consider themselves novice bakers. Our detailed instructions will guide you through each step, ensuring a smooth baking process and culinary success. Get ready to impress your friends and family with a dessert that tastes like it came straight from a high-end bakery!

The Secret to Golden Perfection: How to Toast Coconut

Toasting coconut is a seemingly small step that yields immense rewards in terms of flavor and texture for your chocolate coconut cupcakes. This simple process transforms plain shredded coconut into something much more complex and appealing; it brings out a nuttier, more intense, and deeply aromatic coconut flavor while adding a delightful crispness that provides a wonderful contrast to the soft cupcake and creamy frosting. There are two primary methods for toasting shredded coconut, each with its own advantages: the oven method and the skillet method. While both will result in deliciously golden coconut, I personally find the skillet method to be faster and offer more control for an even toast.

Skillet Method: Quick and Engaging

For the skillet method, you’ll need a large, dry skillet – a non-stick pan is often recommended for ease of stirring, but any heavy-bottomed skillet will work perfectly. Place your chosen skillet over medium heat and allow it to warm up for about a minute or two until it’s evenly heated. Once hot, add your shredded coconut to the skillet in a single layer if possible. The key to successful skillet toasting is constant vigilance and continuous movement. Use a spatula or wooden spoon to continuously stir and toss the shredded coconut around the pan. This ceaseless motion ensures that all pieces of coconut come into even contact with the hot surface, which is absolutely crucial for preventing burning. Coconut can go from perfectly golden to burnt in a matter of seconds, so do not leave it unattended!

Keep stirring until the coconut achieves a beautiful, even golden-brown color and releases a fragrant, wonderfully nutty aroma that will fill your kitchen. This process is surprisingly quick, typically taking only 3 to 5 minutes. As soon as it reaches the desired golden hue, immediately transfer the toasted coconut from the hot skillet to a cool plate or a clean baking sheet. This stops the cooking process and prevents residual heat from over-browning or burning the delicate flakes. Allow the coconut to cool completely to room temperature before incorporating it into your cupcake batter or using it as a garnish; warm coconut can alter the consistency of your batter or melt your frosting.

Oven Method: Hands-off but Requires Attention

If you prefer a more hands-off approach or are toasting a larger batch of coconut, the oven method is an excellent alternative. Begin by preheating your oven to 350°F (175°C). Spread the shredded coconut evenly in a single layer onto a baking sheet. It’s important to avoid overcrowding the pan, as this can lead to steaming rather than toasting, resulting in uneven browning. Once your oven is preheated, place the baking sheet into the oven.

Similar to the skillet method, the key to even browning in the oven is periodic stirring. Remove the baking sheet from the oven every 5 minutes and thoroughly stir the shredded coconut. This ensures that all sides of the coconut flakes are exposed to the circulating heat, promoting a uniform golden color and preventing hot spots that can cause some pieces to burn while others remain untoasted. Continue baking and stirring until the shredded coconut is beautifully golden in color and emits that irresistible, toasted fragrance. This method might take slightly longer than the skillet method, typically around 8 to 15 minutes in total, depending on your oven’s calibration and the thickness of the coconut layer. Once perfectly toasted, immediately transfer the coconut to a plate or another cool surface to halt the cooking process and allow it to cool completely before use.

Crafting Your Toasted Coconut Chocolate Cupcakes: A Step-by-Step Guide

Creating these delightful Toasted Coconut Chocolate Cupcakes is a deeply rewarding process that promises incredible results. Follow these detailed steps to ensure you achieve perfectly moist, intensely flavorful cupcakes every time. While precision in baking is indeed key, our comprehensive guidance will walk you through each stage, leading you to culinary success with confidence.

1. Toast the Coconut: Begin with the foundational step of toasting your shredded coconut. This initial preparation is crucial for developing a rich, nutty depth of flavor and providing a wonderful textural element that truly sets these cupcakes apart. Use either the skillet or oven method detailed earlier, ensuring the coconut achieves a beautiful, even golden-brown color, which indicates optimal flavor development. Once toasted, immediately spread the coconut out on a cool plate or baking sheet to ensure it cools completely to room temperature. Introducing warm coconut into your batter can affect its consistency, so patience during this cooling period is a virtue that pays off in the final product.
2. Prepare Dry Ingredients: In a large mixing bowl, meticulously whisk together all your dry ingredients: the all-purpose flour, baking soda, baking powder, and salt. The act of whisking these components together serves a dual purpose: it ensures they are thoroughly combined for even distribution throughout the batter, and it aerates the flour, which contributes significantly to a light, tender, and fluffy cupcake texture. Once combined, set this bowl aside while you prepare your wet ingredients.
3. Combine Wet Ingredients: In a separate, even larger mixing bowl, carefully introduce your wet ingredients. Add the eggs, dark brown sugar (which not only provides sweetness but also imparts wonderful moisture and a hint of complex molasses flavor), potent coconut extract (for an intensified and undeniable coconut essence), aromatic vanilla extract, rich full-fat coconut milk (crucial for unparalleled richness and moisture), neutral vegetable oil (contributing to an incredibly moist and tender crumb), and white vinegar (an essential acidic component for activating the baking soda, especially important when using Dutch processed cocoa). Beat these ingredients together thoroughly with a sturdy whisk until the mixture is completely smooth, homogenous, and the dark brown sugar has largely dissolved, leaving no grainy texture.
4. Bloom the Cocoa: This is a sophisticated yet simple technique that dramatically intensifies chocolate flavor. In a small mixing bowl or a 2-cup liquid measuring cup, combine the sifted Dutch processed cocoa powder with hot, freshly brewed coffee. Whisk them together until you achieve a smooth, lump-free, luscious paste. Allow this mixture to sit undisturbed for a couple of minutes – this ‘blooming’ process is where the magic happens, as the hot liquid dissolves the cocoa solids, allowing them to fully hydrate and release their complete aromatic potential. Once bloomed, add this wonderfully rich cocoa mixture directly into your large bowl of wet ingredients and whisk everything together again until smoothly incorporated, enhancing the overall chocolate presence.
5. Unite Wet & Dry: With great care, pour the entire combined wet mixture (including the bloomed cocoa) into the bowl containing your whisked dry ingredients. Using your whisk or a spatula, gently mix these components together until they are just combined and appear smooth. It is paramount that you exercise extreme caution here and do not overmix the batter! Overmixing develops the gluten in the flour, which will inevitably lead to tough, dense, and dry cupcakes. Mix only until no visible streaks of dry flour remain in the batter.
6. Fold in Toasted Coconut: With the batter now perfectly smooth and ready, it’s time to incorporate half a cup of your previously cooled toasted coconut. Using a rubber spatula, gently fold the golden coconut pieces into the chocolate cupcake batter. The objective here is to evenly distribute the coconut throughout the batter without deflating its airy texture or causing any overmixing. This step adds both a delightful textural contrast and an extra burst of toasted coconut flavor directly into the heart of each cupcake.
7. Fill & Bake: Prepare your cupcake pans by lining them with paper liners – for this recipe, two standard 12-cup cupcake pans will be needed for a total of 24 cupcakes. Evenly spoon the chocolate coconut cupcake batter into the prepared liners, filling each approximately two-thirds full. This optimal fill level allows the cupcakes adequate space to rise beautifully without overflowing their liners during baking. Carefully place the filled pan(s) into your preheated oven and bake according to the recipe instructions, typically for around 18-20 minutes. To test for doneness, insert a clean toothpick into the center of a cupcake; if it comes out clean or with a few moist crumbs attached, they are ready. Once baked, remove the cupcakes from the oven and allow them to cool in the pan for a few minutes before carefully transferring them to a wire rack to cool completely. Allowing them to cool fully is a critical step before attempting to frost them, as warm cupcakes will cause your beautiful buttercream to melt and slide off.

Understanding Dutch Processed Cocoa Powder: The Key to Rich Chocolate Flavor

This Toasted Coconut Chocolate Cupcakes recipe specifically calls for Dutch processed cocoa powder, and if you’re an avid baker, you might have encountered this ingredient before. But for many, the question arises, “What exactly is Dutch processed cocoa powder, and why is it so important for a recipe like this?” Dutch processed cocoa, often also referred to as alkalized cocoa, is cocoa powder that has undergone a unique treatment. During its production, it is washed with an alkaline solution, most commonly potassium carbonate. This crucial process serves to neutralize the natural acidity that is inherent in raw cocoa powder, effectively raising its pH level to approximately 7, which is considered neutral. In contrast, standard natural cocoa powder typically has a pH of around 5.3, making it distinctly acidic.

The alkalizing process fundamentally alters several key characteristics of the cocoa powder. Firstly, it strips away some of the acidic, often somewhat astringent or sharp, properties that are naturally found in cocoa, resulting in a much milder, smoother, and noticeably less bitter taste profile. More significantly for our chocolate cupcakes, by reducing this acidity, the true, deep, and complex chocolate flavor is allowed to shine through much more prominently and purely. This effect creates the wonderful illusion that the final baked product tastes even more intensely and profoundly chocolatey – a highly desirable characteristic in any chocolate dessert, especially in these rich and indulgent cupcakes.

However, it is absolutely crucial to understand that regular natural cocoa powder and Dutch processed cocoa powder are not always interchangeable in recipes without careful consideration. Baking soda, a ubiquitous chemical leavening agent in baking, requires an acidic ingredient to activate it. This activation produces carbon dioxide gas bubbles, which are responsible for giving baked goods their desired lift and light texture. In many traditional recipes, the acidic ingredient that reacts with baking soda is often natural cocoa powder itself due to its inherent acidity. Therefore, if a recipe relies on the acidity of natural cocoa for its leavening and you substitute Dutch processed cocoa (which is neutral), you would effectively prevent proper activation of the baking soda. This oversight would lead to disastrous results, typically resulting in flat, dense, or heavy baked goods.

In our Toasted Coconut Chocolate Cupcakes recipe, we have meticulously accounted for the neutral pH of Dutch processed cocoa. While Dutch processed cocoa is chosen specifically for its superior, mellow chocolate flavor, another acidic ingredient is intentionally included to ensure the proper activation of the baking soda. For instance, in many similar recipes, this vital role is fulfilled by ingredients like sour cream (which typically has a pH of approximately 4.5), buttermilk, or even a simple ingredient like white vinegar, as specified in this particular recipe. The addition of white vinegar ensures that the baking soda is properly activated, providing the necessary lift and contributing to the tender, moist crumb of the cupcakes, while the Dutch processed cocoa delivers that irresistible, profound, and deep chocolate taste that makes these cupcakes so extraordinary.

The Magic of Blooming Cocoa: Unleashing Deep Chocolate Flavor

As you review the detailed recipe instructions for these Toasted Coconut Chocolate Cupcakes, you’ll undoubtedly notice a specific and perhaps curious step: the requirement to add the cocoa powder to hot coffee before incorporating it into the wet batter. This intriguing technique is universally known in the baking world as ‘blooming’ the cocoa, and it’s a simple yet incredibly effective trick for truly maximizing and intensifying the chocolate flavor in your baked goods to an unparalleled degree.

The science underpinning blooming cocoa is quite fascinating and straightforward. Cocoa powder contains myriad tiny, concentrated flavor particles. These particles, responsible for the rich taste and aroma of chocolate, are significantly more soluble and volatile in hot liquids than they are in cold ones. When you combine cocoa powder with a hot liquid, such as hot coffee or even hot water, these dormant flavor particles begin to dissolve rapidly and release their full aromatic potential into the liquid. This process effectively ‘wakes up’ the cocoa, allowing it to become much more potent and expressive. The result is a dramatically intensified chocolate flavor, making it richer, deeper, and far more pronounced in the final product. Essentially, blooming cocoa ensures that every single ounce of chocolatey goodness and complexity is extracted from the powder, transforming your cupcakes from merely chocolate-flavored to truly indulgent, profound chocolate sensations that leave a lasting impression. It’s a small, quick step that yields a dramatically improved and superior flavor profile.

While we’re on the topic of flavor intensification techniques, you might also find yourself wondering why these Toasted Coconut Chocolate Cupcakes, much like many other esteemed chocolate cake and cupcake recipes, frequently call for the inclusion of coffee. This isn’t merely an arbitrary ingredient or an attempt to add a coffee flavor profile – in fact, you’ll be pleasantly surprised to find that you won’t taste coffee in the finished cupcake at all. The reasoning behind this addition is purely and exquisitely to enhance the chocolate. Coffee, particularly a freshly brewed dark roasted variety, possesses specific chemical compounds that naturally complement and remarkably amplify the flavor of chocolate. It acts as a powerful, natural flavor enhancer, working in synergy with the cocoa to bring out the deeper, more complex, and often latent notes of the chocolate without imparting its own distinct or noticeable taste. So, when you add coffee to your chocolate batter, you’re not making coffee-flavored cupcakes; you’re actually making your chocolate cupcakes taste even *more* chocolatey, richer, and more satisfying. Pretty neat, isn’t it?! This dynamic duo of blooming cocoa in hot coffee is truly a secret weapon for any serious chocolate baker, ensuring a truly profound, memorable, and deeply satisfying chocolate experience that will leave you craving more.

Perfect Coconut Buttercream Frosting

No cupcake, especially one as magnificent as our Toasted Coconut Chocolate Cupcakes, is truly complete without a generous dollop of luscious frosting. For these particular treats, a silky, ethereal coconut buttercream is the absolute ideal complement. This frosting is exquisitely light, wonderfully fluffy, and bursting with an authentic tropical coconut flavor, creating a perfect balance against the rich and intense chocolate base of the cupcake. It’s the crowning glory that ties all the flavors together beautifully.

The secret to crafting a perfect buttercream frosting lies fundamentally in the butter itself. It is paramount to ensure your unsalted butter is at true room temperature – meaning it should be soft enough that you can easily indent it with your finger without it being greasy or showing any signs of melting. Begin by placing the softened butter in the bowl of a stand mixer fitted with the whisk attachment. Beat the butter on high speed for a substantial duration, typically 4 to 5 minutes, until it visibly doubles in volume, becomes incredibly pale in color, and achieves an impressively light and fluffy consistency. This extensive aeration process is precisely what makes the frosting so wonderfully airy and smooth.

Next, reduce the mixer speed to low and begin to gradually add the confectioners’ sugar. It’s highly recommended to add the sugar slowly, one cup at a time, to avoid creating a voluminous sugar cloud in your kitchen! Once all the sugar has been fully incorporated, the mixture will likely be quite stiff and dense. At this stage, introduce the full-fat coconut milk (ensure it has been thoroughly mixed to be completely smooth and homogenous before adding), the pure vanilla extract, and the potent coconut extract. Increase the mixer speed back to medium-high and continue to beat the frosting for another 2 to 3 minutes until it is fully combined, appears gloriously smooth, and reaches that magnificently fluffy and pipeable consistency. If at any point the frosting appears too thick, you can add a tiny bit more coconut milk, one teaspoon at a time, until your desired piping consistency is achieved. Conversely, if it seems too thin, gradually add a tablespoon or two of additional confectioners’ sugar.

Once your chocolate coconut cupcakes are completely cooled – a non-negotiable step to prevent frosting disasters – pipe or spread a generous, artful amount of this creamy coconut frosting onto each one. For the pièce de résistance and the final touch, immediately and generously sprinkle the remaining toasted coconut on top of the frosting. The toasted coconut not only adds an appealing, satisfying crunch but also visually connects the frosting back to the cupcake’s core flavor profile, making each individual cupcake a miniature work of culinary art that is as delightful to behold as it is to savor.

Tips for Success & Creative Variations

Achieving cupcake perfection, especially with a recipe as nuanced as these Toasted Coconut Chocolate Cupcakes, becomes significantly easier with a few expert tips and tricks. Firstly, always ensure that your baking ingredients, particularly butter and eggs, are at true room temperature. This seemingly minor detail is crucial because it allows these ingredients to emulsify properly with the other components, creating a smoother, more cohesive batter. This, in turn, translates into a more uniform and tender texture in your finished cupcakes. Secondly, when measuring flour, resist the urge to scoop directly from the bag, as this can compact the flour and lead to an inaccurate measurement. Instead, gently spoon the flour into your measuring cup until it overflows, then level it off with a straight edge (like the back of a knife). This method prevents over-measurement, which is a common culprit for dry, dense cupcakes.

Beyond these foundational tips, don’t hesitate to get creative with variations to customize your cupcakes. For an extra layer of delicious surprise, consider adding a delightful filling. A small dollop of creamy coconut cream, a tiny piece of dark chocolate, or even a spoonful of bright raspberry jam could be placed in the center of the cupcake liners before baking, creating an unexpected burst of flavor upon the first bite. For those who enjoy an adult twist, a splash of high-quality coconut rum or Kahlua could be incorporated into the coconut buttercream frosting, adding a sophisticated depth. You could also experiment with different types of chocolate within the cupcake batter itself, perhaps folding in some delicate milk chocolate chips or elegant white chocolate chunks for a different textural and flavor dynamic. If you find the intense coconut flavor to be a bit much, you can easily reduce the amount of coconut extract or even omit it entirely, allowing the natural essence from the coconut milk and the toasted flakes to provide the primary coconut notes. These small adjustments can transform the recipe to perfectly suit your personal preferences.

Storage Instructions for Maximum Freshness

While these absolutely delicious Toasted Coconut Chocolate Cupcakes are undoubtedly at their peak when enjoyed fresh, they are also designed to store remarkably well, allowing you to savor them over a few days or even prepare them ahead of time. To maintain their optimal freshness and flavor, place the frosted cupcakes in an airtight container. At comfortable room temperature, away from direct sunlight and heat, these cupcakes will retain their delightful taste and moist texture for up to 2 to 3 days. If you need to extend their shelf life beyond this, or if your kitchen runs particularly warm, storing them in the refrigerator is an excellent option, where they can last for up to 5 days. However, a crucial tip for refrigerated cupcakes: always remember to bring them back to room temperature for approximately 30 minutes before serving. This allows the creamy coconut frosting to soften back to its ideal texture and permits the complex flavors of both the chocolate and coconut to fully develop and bloom, ensuring the most enjoyable eating experience. For even longer storage, especially if you’re baking a large batch or prefer to prepare components in advance, you can freeze unfrosted cupcakes. Once the baked cupcakes have cooled completely, wrap each individual cupcake tightly in plastic wrap, then place them collectively in a freezer-safe bag or container. They will keep beautifully in the freezer for up to 2 months. When you’re ready to enjoy them, simply thaw the unfrosted cupcakes at room temperature, then proceed to frost and garnish them as desired, and serve them as if they were freshly baked.

Get the Recipe:
Toasted Coconut Chocolate Cupcakes

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These moist, fudgy chocolate cupcakes are lovingly infused with vibrant coconut milk and extract, studded with crunchy toasted coconut, and generously topped with a luscious coconut buttercream frosting and extra toasted coconut. An irresistible tropical chocolate dream!

Prep Time: 30 minutes mins

Cook Time: 18 minutes mins

Total Time: 48 minutes mins

Servings: 24 cupcakes

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Ingredients

 

Toasted Coconut

• 1 cup Sweetened Shredded Coconut

Toasted Coconut Chocolate Cupcakes

• 280 g (10oz) All Purpose Flour,, about 2 ⅓ cups measured volumetrically
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• 1/2 tsp Salt
• 2 Eggs
• 2 cups Dark Brown Sugar
• 1 cup Full-Fat Coconut Milk,, mixed to be completely smooth
• 2/3 cup Vegetable Oil
• 2 tsp Vanilla Extract
• 1 tsp Coconut Extract
• 1 tsp White Vinegar
• 3/4 cup Dutch Processed Cocoa Powder, (regular cocoa can be used too, but adjust leavening)
• 3/4 cup Hot Freshly Brewed Coffee
• 1/2 cup Toasted Coconut, from above

Coconut Frosting

• 2 cups Unsalted Butter,, at room temperature
• 7 cups Confectioners Sugar
• 4-6 tbsp Full Fat Coconut Milk,, mixed to be completely smooth
• 1 tsp Vanilla Extract
• 1 tsp Coconut Extract
• 1/2 cup Toasted Coconut, for garnish

Equipment

• Stand mixer (with whisk and paddle attachments recommended)
• Large mixing bowls
• Whisk
• Spatula
• Measuring cups and spoons
• Cupcake pans
• Paper cupcake liners
• Wire cooling rack
• Dry skillet or baking sheet for toasting coconut

Instructions

 

Toasted Coconut

• Place shredded coconut into a hot, dry skillet over medium heat. Continuously shake and stir the coconut around with a spatula until it is evenly golden brown and fragrant. This usually takes 3-5 minutes. Immediately transfer the toasted coconut onto a plate or baking sheet to cool off completely to room temperature, preventing further browning.

Toasted Coconut Chocolate Cupcakes

• Preheat your oven to 350°F (175°C). Line two 12-cup cupcake pans (24 total cupcakes) with paper cupcake liners. In a large mixing bowl, add the all-purpose flour, baking soda, baking powder, and salt. Whisk these dry ingredients together thoroughly to combine and aerate them. Set this bowl aside.
• In another large bowl, combine the wet ingredients: eggs, dark brown sugar, full-fat coconut milk, vegetable oil, vanilla extract, coconut extract, and white vinegar. Whisk vigorously until the mixture is smooth, well combined, and the sugar begins to dissolve.
• In a small mixing bowl or a 2-cup liquid measuring cup, add the hot freshly brewed coffee and the Dutch processed cocoa powder. Whisk together until completely smooth and free of lumps (this is blooming the cocoa). Allow this rich cocoa mixture to sit for 2 minutes to intensify the chocolate flavor, then add it to the wet ingredient mixture (eggs, coconut milk, etc.). Whisk again until everything is smoothly incorporated.
• Pour the combined wet ingredients into the bowl containing the dry ingredients. Mix gently with a whisk or spatula until the batter is just smooth and no dry streaks of flour remain. Be very careful not to overmix, as this can lead to tough cupcakes. Gently fold in 1/2 cup of the cooled toasted coconut using a spatula until evenly distributed. Pour the cupcake batter into the prepared cupcake liners, filling each approximately two-thirds full. Bake for 18-20 minutes, or until an inserted toothpick comes out clean. Once baked, let the cupcakes cool in the pans for 5-10 minutes before transferring them to a wire rack to cool completely. Ensure they are fully cooled before proceeding to frosting.

Coconut Frosting

• In the bowl of a stand mixer fitted with the whisk attachment, add the softened unsalted butter. Beat on high speed for 4-5 minutes until the butter is light, fluffy, and has doubled in volume. Scrape down the sides of the bowl as needed.
• Reduce the mixer speed to low and gradually add the confectioners’ sugar, one cup at a time, until it is fully incorporated. Once all sugar is added, mix in the full-fat coconut milk (ensuring it’s smooth), vanilla extract, and coconut extract. Increase the mixer speed to medium-high and beat for another 2-3 minutes until the frosting is incredibly fluffy, smooth, and well-combined.
• Once the cupcakes are completely cooled, pipe or spread the coconut frosting generously onto each cupcake. Immediately and heavily sprinkle the remaining 1/2 cup of toasted coconut on top of the frosting for garnish and added texture. Serve and enjoy!

Cuisine: American

Course: Dessert

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