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Mocha Coconut Frappuccino Cupcakes

Mocha Coconut Frappuccino Cupcakes

Indulge in the ultimate dessert with these Mocha Coconut Frappuccino Cupcakes. Rich chocolate and coffee flavor combine perfectly with creamy coconut frosting, making it a decadent treat that's sure to satisfy your sweet tooth. Perfect for birthdays or just a casual day, these cupcakes are a delightful treat that you won't want to miss!
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Course Desserts
Cuisine American
Servings 12 servings
Calories 280 kcal

Equipment

  • Whisk
  • Oven
  • Wooden Spoon
  • Mixing Bowl
  • Baking Sheet

Ingredients
  

  • 1 1/8 cups all-purpose flour
  • 1/4 cup dark cocoa powder
  • 3 tablespoons instant coffee powder
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3/4 cup white sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 3/4 cup coconut milk
  • 1/2 cup butter, melted
  • 2 tablespoons sour cream
  • 1/2 cup chocolate or cappuccino chips
  • 2 sticks butter, softened (1 cup)
  • 3 2/3 cups powdered sugar + more if needed
  • 1 tablespoon vanilla extract
  • 1 teaspoon coconut extract, if you don’t have this, no big deal
  • 1-2 tablespoons lite coconut milk
  • 1/2 cup shredded, sweetened coconut
  • 1/2 cup shredded coconut, toasted
  • 2/3 cup powdered sugar
  • 1 teaspoon instant coffee powder
  • 2 teaspoons dark cocoa powder
  • 1-2 teaspoons coconut milk

Instructions
 

  • Preheat your oven to 350 degrees Fahrenheit. This step ensures that our cupcakes bake evenly and rise perfectly. While the oven is warming up, prepare your muffin tin by lining it with cupcake liners. This makes for easy removal once they are baked.
  • In a large mixing bowl, whisk together the egg and white sugar until the mixture is smooth and the sugar has dissolved. You should notice that the mixture lightens in color and thickens slightly, indicating it’s well combined.
  • Add the coconut milk, melted butter, and vanilla extract to the sugar and egg mixture. Mix until all ingredients are well combined, creating a rich and creamy base for your cupcakes.
  • In another bowl, sift together the dry ingredients: all-purpose flour, dark cocoa powder, baking soda, and salt. Sifting helps to aerate the flour and remove any lumps of cocoa powder that might result in a bitter bite.
  • Gradually add the dry mixture to the wet ingredients. Stir gently until the batter is just combined. Over-mixing can lead to dense cupcakes, so mix only until no dry flour is visible.
  • Next, fold in the sour cream and chocolate chips. The sour cream adds moisture, making the cupcakes soft, while the chips bring a delightful chocolate surprise in each bite.
  • Using a 1/4 cup measure, pour the batter evenly into the lined muffin tin. Fill each cup about two-thirds full to allow room for rising.
  • Bake in the preheated oven for 15 to 18 minutes. You'll know they’re done when a toothpick inserted in the center comes out clean. Let them cool in the pan for a few minutes before transferring them to a wire rack.
  • For the frosting, start by creaming the softened butter in the bowl of an electric mixer until smooth and creamy. This will form the base of your rich frosting. Scrape down the sides to ensure even mixing.
  • With the mixer on low speed, gradually add the powdered sugar. Once incorporated, gradually increase the speed and add vanilla extract and coconut extract, whipping for 2 to 3 minutes until light and fluffy.
  • Check the consistency of your frosting. If it seems too thick, add lite coconut milk one teaspoon at a time until it reaches the desired spreadable consistency. Remember, frosting should be thick but spreadable.
  • Now, fold in the shredded coconut until just combined. This adds texture and coconut flavor to your frosting.
  • Once the cupcakes have cooled completely, frost them generously with the coconut frosting. Don’t be shy; the more frosting, the better!
  • Finally, sprinkle the tops with toasted coconut for an added crunch and a lovely presentation. Enjoy your delicious Mocha Coconut Frappuccino Cupcakes!

Notes

  • Storage: Keep any leftover cupcakes in an airtight container at room temperature for up to 3 days.
  • Freezing: You can freeze the baked cupcakes for up to 3 months. Just make sure they are completely cooled and wrapped well.
  • Coconut preference: Feel free to experiment with sweetened or unsweetened shredded coconut based on your taste preference.
  • Serving suggestions: Pair these cupcakes with a scoop of vanilla ice cream for an extra decadent treat!
  • Flavor enhancement: For an added flavor boost, consider using espresso powder instead of regular instant coffee.
Keyword Chocolate Coffee Cupcakes, Coconut Frosting, easy cupcake recipe, Mocha Cupcakes