Double Chocolate Coconut Cupcakes
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10-12 cupcakes
Adapted from "The Hummingbird Baker's Dark Chocolate Cupcakes" in Green & Black's Ultimate Chocolate Recipes, The New Collection
  • 3 tablespoons unsalted butter, softened
  • ¾ cup superfine sugar
  • ¾ cup all-purpose flour
  • 2 tablespoons cocoa powder
  • ½ tablespoon baking powder
  • ⅓ cup whole milk
  • 1 medium egg
  • 2 ounces Green & Black's Dark Baking Chocolate, 72%
  • For the frosting:
  • 7 tablespoons butter, softened
  • 2½ cups superfine sugar
  • ¼ cup coconut milk
  • 2 ounces Green & Black's White Chocolate, melted
  • 1 cup organic coconut flakes
  1. Heat your oven to 350F.
  2. In a mixer, stir together the butter, sugar, flour, cocoa powder, and baking powder.
  3. Whisk together the egg and milk and slowly drizzle into dry ingredients. Do not overmix.
  4. In the meantime, melt the dark baking chocolate. Stir and let cool. Drizzle and fold into cake batter.
  5. Scoop into lined muffin tins and bake until done - springy to the touch. Let cool before frosting.
  6. To make frosting, whisk butter and sugar until creamy. Drizzle in coconut milk slowly. Follow by adding melted COOLED white chocolate. Whisk until fluffy. Decorate cupcakes and top with coconut flakes.
These were also filled with passion fruit curd made in Hawaii by Paradise Sweets. I find that using an apple corer to scoop out the center of the cupcakes works well.
Recipe by Cooking with Books at