Chocolate Coconut Cupcakes
Perfectly moist chocolate coconut cupcakes with fluffy chocolate coconut buttercream frosting!
Servings:24 servings
Ingredients
- 1 box devil's food cake mix
- 3 eggs
- ⅓ cup oil
- ½ cup greek yogurt or sour cream
- 1 teaspoon vanilla
- 1 teaspoon coconut extract
- 1 cup milk, (I used fat free half & half)
Frosting
- ½ cup butter, softened
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon coconut extract , (or more to taste)
- 3-4 tablespoons heavy cream
- 3-4 cups powdered sugar
- ⅓ cup toasted coconut flakes
Instructions
- Preheat oven to 350 and place cupcake liners in muffin tins.
- Sift cake mix into a medium bowl and set aside. In a larger bowl mix together eggs, oil, greek yogurt (or sour cream), vanilla, coconut, and milk. Mix in cake mix until smooth. Fill each liner 3/4 full. Bake 15-20 minutes until an inserted toothpick comes out clean.
- For the frosting, beat butter until very light and fluffy (about 2 minutes). Mix in cocoa powder, coconut, and 3 tablespoons heavy cream, mix until smooth. Mix in 3 cups powdered sugar. Add additional cream and/or powdered sugar until desired consistency is reached (*for piping you will want to double the frosting recipe and look for a slightly stiffer consistency). Sprinkle with toasted coconut flakes if desired. Store in airtight container at room temperature up to 3-4 days. Enjoy!
Notes
Store in airtight container at room temperature up to three days.
Nutrition
Calories: 118 kcal, Carbohydrates: 17 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 1 g, Trans Fat: 1 g, Cholesterol: 25 mg, Sodium: 21 mg, Potassium: 49 mg, Fiber: 1 g, Sugar: 16 g, Vitamin A: 85 IU, Vitamin C: 1 mg, Calcium: 29 mg, Iron: 1 mg