Have you guys ever tried the chocolate coconut almonds from Costco? I am so obsessed with them. It’s dangerous when I buy them because I can blow through a bag so quickly. Well I wanted to make a cupcake that gave me that chocolately coconut flavor with a hint of almond. These chocolate coconut cupcakes did just that. They were so moist, full of flavor, and had the most delicious frosting on top. I made them for my brother’s 25th birthday party, and they were definitely a hit.
I wanted to try these chocolate coconut cupcakes with a coconut vanilla cream cheese frosting to balance out the chocolate, but I also love a nice rich chocolate frosting, so I decided to give both a shot. Both of them offered something different, but both flavors of frosting were absolutely divine. Best part is you can easily do both flavors of frosting without having to use two bowls. Easy way to please everyone.
I think I’ll go ahead and put this cupcake recipe in my cycle of cupcake recipes I make, since it seems that I’m constantly making cupcakes. I approved this dessert, and so did the rest of my family.
Chocolate Coconut Cupcakes
Prep time
Cook time
Total time
Author: Sugar n' Spice Gals
Recipe type: Dessert
Cuisine: American
Serves: 24 cupcakes
Ingredients
- CAKE:
- 1 box of German chocolate cake mix
- 3 eggs
- ½ cup sour cream
- 1 3.4 oz box coconut creme pudding
- 1 cup milk
- ½ cup vegetable oil
- 1 tsp almond extract
- FROSTING:
- 8 oz block of cream cheese
- 1 cube softened butter
- 2 tsp coconut extract
- 1 tsp almond extract
- 5 cups powdered sugar
- ¼ cup cocoa powder
Instructions
- Preheat the oven to 350 degrees F
- Line a cupcake pan with cupcake liners
- In a medium sized bowl mix together the cake mix, eggs, oil, sour cream and milk
- Mix in the pudding mix and blend together.
- Add 2 tsp almond extract.
- Fill each cupcake liner ⅔ of the way full
- Place in the oven for 16 mins
- Pull out of oven and let cool.
- Finish cooking the rest of the cupcakes.
- In a separate medium sized bowl blend together the butter, cream cheese, 1 tsp almond extract, and 2 tsp coconut extract til nice a creamy
- Add in the powdered sugar 1 cup at a time. (I've learned the sugar will fly everywhere when you turn the mixer on if you do it all at once)
- (IF you would like to do chocolate and vanilla coconut frosting then keep following directions)
- Scoop out half of the frosting and leave the rest in the bowl.
- Add in the ¼ cup of cocoa powder and mix together.
- Frost your cooled cupcakes however you like.
- Enjoy
The Sugar n' Spice Gals have made it their mission to make cooking simple, delicious and fun.
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