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Chocolate Coconut Cupcakes

Chocolate Coconut Cupcakes

Perfectly moist chocolate coconut cupcakes with fluffy chocolate coconut buttercream frosting!
Course Dessert
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 24
Author Tiffany


  • 1 box devil's food cake mix
  • 3 eggs
  • 1/3 cup oil
  • 1/2 cup greek yogurt or sour cream
  • 1 teaspoon vanilla
  • 1 teaspoon coconut extract
  • 1 cup milk (I used fat free half & half)


  • 1/2 cup butter, softened
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon coconut extract (or more to taste)
  • 3-4 tablespoons heavy cream
  • 3-4 cups powdered sugar
  • 1/3 cup toasted coconut flakes


  • 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!