What’s the Project? These chocolate coconut cupcakes are perfect for the Almond Joy lover! Chocolate cupcakes topped with coconut frosting and sprinkled with coconut and then topped with an almond. They are easy to make and taste amazing!
Sometimes I find myself forgetting just how good coconut really is. Until I take a bite of a cupcake like this and then I remember VERY fast. I made these to be like Almond Joy Cupcakes. They have a chocolate base, coconut frosting and an almond on top. I give you Chocolate Coconut Cupcakes:
These are really very good. They are soft and moist and the frosting is sweet and fluffy. And it’s made with a cake mix-so it’s easy!
Chocolate Coconut Cupcakes Recipe:Print
Chocolate Coconut Cupcakes
- 1 Devil’s Food Cake Mix
- 1 5.9 oz. box of instant chocolate pudding
- 1 C sour cream
- 1 C vegetable oil
- ½ C water
- 4 eggs
- 1Tbsp vanilla
- Preheat oven to 350 degrees.
- Mix all ingredients. Batter will be thick.
- Fill 24 muffin tins lined with cupcake liners.
- Bake for about 18 minutes.
- 3 sticks softened butter
- 4-6 C powdered sugar
- About 1/3 C milk
- 2 tsp coconut extract
- Coconut (for sprinkling)
- Whole Almonds
Beat butter until smooth. Add milk and powdered sugar. Begin with 4 C of powdered sugar and add more as needed to reach desired consistency. (Should be fairly thick but not so thick that you won’t be able to squeeze it out of a piping bag to frost.) Add coconut extract and mix in thoroughly.
Put frosting into a Ziploc bag and cut off the tip of one corner. Pipe frosting on to cupcake in spiral motion. Sprinkle with coconut and place an Almond on top.
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