These are decadently chocolaty cupcakes, infused with coconut and topped with chocolate ganache. Using 85% cocoa chocolate ensures a very rich cupcake.


Recipe Summary

30 mins
30 mins
1 hr
2 hrs
2 dozen


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Chocolate Ganache:


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.

  • Combine 2 1/3 cups plus 1 1/2 tablespoon flour, 1 1/2 cup plus 1 1/2 tablespoon white sugar, baking powder, and salt together in a large bowl.

  • Mix vegetable oil, eggs, and coconut milk together in another bowl. Pour over flour mixture; stir well to combine. Fold shredded coconut and vanilla extract into batter. Spoon batter into prepared muffin tin, filling each liner 2/3 of the way.

  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes. Remove from oven and transfer to a wire rack until cooled completely.

  • Place chopped chocolate in a bowl.

  • Heat cream in a small saucepan over medium heat until edges are bubbling, about 5 minutes. Pour over chocolate in the bowl. Mix until ganache is smooth and shiny. Chill until firm, about 1 hour.

  • Remove ganache from the refrigerator. Beat with an electric mixer on medium speed until fluffy and slightly lightened in color, 3 to 5 minutes. Transfer to a piping bag fitted with a round tip.

  • Frost cooled cupcakes with whipped ganache.

Cook's Note:

Use a knife instead of a piping bag to frost the cupcakes if preferred.

Nutrition Facts

301 calories; protein 3.1g; carbohydrates 29g; fat 19.9g; cholesterol 37.2mg; sodium 132.8mg. Full Nutrition