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Coconut chocolate chip cupcakes with toasted coconut on white towel.
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5 from 4 votes

Coconut Chocolate Chip Cupcakes

This Coconut Chocolate Chip Cupcakes recipe is light and fluffy! It's made with chocolate chips, topped with ganache and toasted coconut.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegetarian
Keyword: coconut cupcakes, chocolate coconut cupcakes, toasted coconut cupcakes, chocolate chip cupcakes
Servings: 12
Calories: 371kcal
Author: Christine Rooney


For The Cupcakes:

For The Chocolate Ganache:

  • 1 cup Nestlé® Toll House® semi-sweet morsels
  • ½ cup coconut milk unsweetened


For The Cupcakes:

  • Heat oven to 350 degrees.
  • Line a 12-cup muffin tin with cupcake liners.
  • In large mixing bowl, add 1 ½ cups gluten free flour blend (or AP flour if not gluten free), 1 tsp. baking powder, ½ tsp. baking soda, and a pinch of salt. Mix together with fork.
  • Using the whisk attachment on a Kitchen Aid stand mixer or a hand mixer, beat 1 stick of softened butter and ¾ cup sugar for 3 minutes or until light and fluffy. Add 2 eggs, one at a time. Add 1 egg and beat for 30 seconds and then repeat.
  • Add 1 cup of softened unsweetened coconut milk and 1 tsp. coconut extract to a small bowl. Whisk until the mixture is smooth and creamy.
  • Add half of the flour mixture and half of the coconut milk mixture to the butter mixture and stir to combine. Repeat with the second half of the flour and coconut milk. Mix just until combined. The batter should be thick but not dense.
  • Fold 1 cup of Nestlé® Toll House® semi-sweet mini morsels into the batter. Stir just until combined.
  • Divide the batter evenly into 12 cupcakes. Fill the cupcake liners nearly to the top.
  • 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.

For The Toasted Coconut:

  • While the cupcakes are cooling place 1 cup of unsweetened coconut flakes onto a baking sheet. Place the pan in the oven for 5-6 minutes, shaking the pan every 2 minutes or so to prevent burning. Remove from oven when all the coconut is toasted and set aside.

For The Chocolate Ganache:

  • Heat a few cups of water in a double boiler. Once the water has reached a low boil add 1 cup of Nestlé® Toll House® semi-sweet chocolate chips to the pan and allow to melt slightly. Add ½ cup unsweetened coconut milk (or heavy whipping cream) to the chocolate chips and stir until the mixture is smooth and creamy. Pour the mixture into a small bowl.
  • Dip the top of a cooled cupcake into the bowl of chocolate ganache and swirl around until the top is coated. Sprinkle a few teaspoons of toasted coconut on top of the chocolate. The coconut should stick to the chocolate.


Recipe adapted from Brina's Bites.
Feel free to substitute heavy whipping cream for coconut milk if that's what you've got on hand.
These cupcakes are gluten free and uses a gluten free flour blend such as Bob's Red Mill 1 to 1 Flour or Cup 4 Cup. Gluten free flour blends work just as AP flour would and require no complicated substitutions or ingredients.
Feel free to use AP flour if gluten is not an issue for you.


Calories: 371kcal