Perfectly moist chocolate coconut cupcakes with fluffy chocolate coconut buttercream frosting!

PREP TIME  :  20 mins

COOK TIME : 20 mins

TOTAL TIME :40 mins

Author: Tiffany

Recipe type: Dessert


  • 1 box devil's food cake mix
  • 3 eggs
  • ? cup oil
  • ½ cup greek yogurt or sour cream
  • 1 teaspoon vanilla
  • 1 teaspoon coconut extract
  • 1 cup milk (I used fat free half and half)
  • frosting
  • ½ cup butter, softened
  • ? cup unsweetened cocoa powder
  • 1 teaspoon coconut extract (or more to taste)
  • 3-4 tablespoons heavy cream
  • 3-4 cups powdered sugar
  • ? cup toasted coconut flakes (optional)

1-Preheat oven to 350 and place cupcake liners in muffin tins.

2- 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 ¾ full. Bake 15-20 minutes until an inserted toothpick comes out clean.

3- 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!

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