What’s Cooking: Chocolate Fudge-Toasted Coconut Cupcake

 If you have a sweet tooth, you won’t want to miss this. A Chocolate Fudge-Toasted Coconut Cupcake is What’s Cooking.


  • 2/3 cup sugar
  • 2/3 cup brown sugar
  • 6 ounces butter
  • 3 eggs
  • 2 teaspoons vanilla
  • 2 tablespoons espresso roast coffee, brewed
  • 1/2 cup sour cream
  • 1 cup coconut milk
  • 1-3/4 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 cup cocoa powder, unsweetened
  • 1-1/4 cup toasted coconut

Accompanied by the following to make a perfect combination:

  • Gooey Coconut
  • Almond Buttercream
  • Sliced Sugar-Salted Almonds
  • Simple Syrup


  1. Preheat oven to 350 degrees F.
  2. Line two 12-cup cupcake pans with cupcake liners.
  3. In a large mixing bowl, combine the flour, baking soda, salt and cocoa powder then set aside.
  4. In a second mixing bowl combine coffee, sour cream and coconut milk.
  5. In the bowl of an electric stand mixer with a paddle attachment, cream the butter and sugars until light and fluffy, about 5 minutes.
  6. Scrape the sides and bottom of the bowl then add vanilla and one egg at a time, scraping the bowl after each addition.
  7. Turn the mixer to the lowest speed and add the flour mixture and coconut milk mixture, alternating between the 2, beginning and ending with the flour.
  8. Remove bowl from mixer and with a rubber spatula, fold the toasted coconut into the batter.  
  9. Fill 24 cupcake liners 3/4-full with batter and bake for 15 minutes or until golden and baked through.
  10. Cool the cupcakes completely.