These moist chocolate cupcakes are bulging with a creamy coconut filling. Finish off this delectable dessert with a rich dark chocolate frosting.

Source: Family Circle


Recipe Summary

15 mins
17 mins at 350°


Ingredient Checklist


  • Heat oven to 350°F. Generously coat 18 indents in two cupcake pans with nonstick cooking spray. In a bowl, whisk together flour, cocoa powder, baking powder and salt.

Instructions Checklist
  • Beat butter and sugar in a large bowl on medium speed for

  • 2 minutes, until light and fluffy. Add eggs, one at a time, beating well after each. On low speed, add flour mixture, alternating with milk, in two additions. Divide batter among indents, 1/3 cup each.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Bake at 350°F for 17 minutes or until toothpick inserted in centers comes out clean. Cool cupcakes in pan on rack for 10 minutes. Remove cupcakes to rack and let cool completely.

Filling and Frosting:
  • Beat butter, shortening, confectioners' sugar and milk until smooth. Mix in coconut extract. Transfer cream filling to a pastry bag and fit with a small tip. Insert tip deep into cupcake and fill with cream until you can see top bulging. Spread cupcakes with prepared frosting and serve.

Nutrition Facts

483 calories; total fat 27g; saturated fat 13g; cholesterol 73mg; sodium 224mg; carbohydrates 59g; fiber 2g; protein 4g.