Coconut Chocolate Chip Cupcakes
These gluten free Coconut Chocolate Chip Cupcakes are super flavorful! They're made with coconut milk, chocolate ganache, and toasted coconut.
Servings: 12
Calories: 496kcal
Equipment
Ingredients
For The Cupcakes:
- 1 ½ cups gluten free flour blend or AP flour if not gluten free
- 1 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. kosher salt
- ½ cup unsalted butter softened, equals 1 stick
- ¾ cup granulated sugar
- 2 large eggs
- 1 cup coconut milk full fat, unsweetened
- 1 tsp. coconut extract
- 1 cup semi-sweet mini chocolate chips
- 1 cup coconut flakes unsweetened, also known as shredded coconut
For The Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- ½ cup coconut milk unsweetened
Instructions
For The Cupcakes:
- Heat oven to 350 degrees Fahrenheit.
- Line a 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, combine 1 ½ cups gluten free flour blend (or AP flour if not gluten free), 1 tsp. baking powder, ½ tsp. baking soda, and ¼ tsp. of kosher salt. Mix together with a fork until completely combined.
- Using the whisk attachment of a stand mixer or a hand mixer, beat ½ cup (equals 1 stick) of softened, but not melted butter and ¾ cup of granulated sugar. Beat the butter and sugar for 3 minutes or until light and fluffy.
- Add 2 large eggs to the butter and sugar mixture, one at a time. Add one egg and beat for 30 seconds and then repeat (the butter mixture will look slightly chunky at this point).
- In a third bowl, combine 1 cup (using a dry measuring cup) of full fat unsweetened coconut milk and 1 tsp. coconut extract. Stir the coconut milk mixture until it is soft and creamy.
- The next step is to combine all of these ingredients into one bowl. This process is done in stages to ensure that all of the ingredients get mixed together correctly.
- Add half of the flour mixture to the butter mixture and stir. Then add half of the coconut mixture and stir.Repeat with the rest of the flour and remaining coconut milk. The batter should be thick and slightly dense.
- Place the muffin tin in the oven and bake for 20-22 minutes. Rotate the pan halfway through the cooking process to ensure that all the cupcakes bake evenly. The cupcakes should be slightly golden on top when finished and spring back to the touch. You can also check them with a toothpick. Remove from oven and allow to cool completely.
- Once the batter is combined, add 1 cup of semi-sweet mini chocolate chips to the bowl.Stir the chocolate chips into the batter until completely combined.
- Using an ice cream scoop, divide the batter evenly into the 12 muffin cups (this helps to ensure that there is an equal amount of batter in each muffin cup). There should be enough batter to fill all 12 cups nearly to the top.
- Place the muffin in the oven and bake for 20-22 minutes at 350 degrees Fahrenheit.The cupcakes should be lightly golden on top and spring back to the touch. A toothpick inserted into the center should come out clean when the cupcakes are finished baking.
- Remove the muffin tin from oven when finished and allow the cupcakes to cool completely before adding the toppings.
For The Toasted Coconut:
- Add 1 cup of unsweetened coconut flakes (also known as shredded coconut) to a pie plate, small cake pan, or baking sheet and spread evenly across the surface.
- Place the pan into the oven and toast the coconut for 6-8 minutes at 350 degrees Fahrenheit.Remove the pan and shake the coconut every 2 minutes to prevent the coconut from burning.
- Continue for 6-8 minutes, or until the coconut flakes are slightly golden brown.Remove the pan from the oven and set aside to cool.
For The Chocolate Ganache:
- To make the ganache, place a few cups of water into a double boiler and bring to a low boil.
- Place 1 cup of semi-sweet chocolate chips into the top portion of the double boiler.Once the chocolate chips begin to melt, add ½ cup of full fat, unsweetened coconut milk (using a dry measuring cup) to the chocolate chips.
- Allow the chocolate and coconut milk to melt and stir with a small whisk until the mixture is smooth and creamy (it will be slightly chunky at first).Pour the ganache into a small bowl when it's finished.
- To top the cupcakes, simply dip each one into the bowl of chocolate ganache and swirl until completely covered in the ganache. Repeat with the remainder of the cupcakes.Sprinkle a generous amount of the toasted coconut onto the ganache, making sure that it sticks to the surface.
Notes
Recipe adapted from Brina's Bites.
Feel free to use AP flour if gluten is not an issue for you.
This recipe may be doubled if needed. There is no need to double the chocolate ganache, only the batter if doubling the recipe.
Nutrition
Serving: 2cups | Calories: 496kcal | Carbohydrates: 45g | Protein: 6g | Fat: 34g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 152mg | Potassium: 329mg | Fiber: 6g | Sugar: 27g | Vitamin A: 299IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 4mg