Ingredients
Scale
For the cupcakes:
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup boiling water
- 1/2 cup shredded coconut
For the frosting:
- 1 cup unsalted butter, at room temperature
- 3–4 cups powdered sugar, sifted
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp vanilla extract
- 2–3 tbsp coconut milk
- Shredded coconut, for garnish
- Chocolate shavings, for garnish
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Sift together flour, cocoa powder, baking powder, baking soda, and salt.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
- Alternate adding dry ingredients and buttermilk to the creamed mixture, starting and ending with dry ingredients.
- Stir in boiling water and shredded coconut until just combined.
- Fill cupcake liners 3/4 full and bake for 18-20 minutes or until a toothpick comes out clean.
- Cool cupcakes completely before frosting.
- For frosting, beat butter until creamy. Gradually add powdered sugar and cocoa powder, then vanilla and coconut milk until smooth.
- Frost cooled cupcakes and garnish with shredded coconut and chocolate shavings.
Notes:
Ensure all ingredients are at room temperature to achieve the best texture. For a stronger coconut flavor, add a teaspoon of coconut extract to the cupcake batter or frosting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: Approximately 350-450 calories per cupcake
- Sugar: Varies
- Sodium: Varies
- Carbohydrates: Varies
- Fiber: Varies
- Protein: Varies
- Cholesterol: Varies
