Chocolate and Toasted Coconut Cream Cupcakes

Chocolate and Toasted Coconut Cream Cupcakes

Toasted Coconut Cream Custard.

  • 2 cups unsweetened, full fat coconut milk
  • 1/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 4 egg yolks
  • 1/4 cup unsalted butter, cold
  • 1 teaspoon coconut extract
  • 1 1/2 cups sweetened coconut, toasted

Chocolate Cupcakes.

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 3/4 cup unsweetened, special dark cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 eggs
  • 3/4 cup whole milk
  • 1/2 cup sour cream
  • 1/2 cup oil
  • 2 teaspoons vanilla

Salted Chocolate Buttercream.

  • 1 1/2 cups unsalted butter, room temperature
  • 2 cups powdered sugar
  • 1 cup unsweetened cocoa powder
  • 1 tablespoon meringue powder
  • 1/2 teaspoon coarse salt
  • 1 teaspoon vanilla
  • 2-3 tablespoons cream or milk


  • mini candy eggs
  • 1/2 cup unsweetened coconut, toasted



Note, make the custard one day in advance and chill overnight.

In a saucepan, whisk together the coconut milk, sugar, cornstarch, and egg yolks.  Over medium low heat, cook the custard while whisking constantly, until it comes to a boil, then cook for an additional 1-2 minutes until thickened.  Remove from the heat, and whisk in the butter, coconut extract and toasted coconut.  Cover and refrigerate overnight.


Preheat the oven to 350 and line a muffin pan with 24 liners.

In a bowl, whisk together the flour, sugar, cocoa powder, salt and baking soda.  Add the eggs, milk, sour cream, oil and vanilla and whisk vigorously until well combined.

Divide batter between the liners and bake for 14-15 minutes until a toothpick comes out clean.  Transfer to a wire rack and cool completely.



In the bowl of your stand mixer fitted with the whisk attachment, mix the butter, powdered sugar, cocoa powder and meringue powder on low speed to combine.  Add the vanilla and cream, then whip on medium high for 4-5 minutes until light and fluffy.


Use a cupcake corer to remove the centers of each cupcake.  Fill a piping bag with buttercream and pipe a ring of buttercream around the edge of each cupcake.  Spoon or pipe the custard into the centers of each cupcake.  Garnish with the eggs and toasted coconut.

Yields 24 cupcakes

Baker's Note: If you have any leftover buttercream and custard, make a trifle along with the centers of the cupcakes you removed.

Recipe from Curly Girl Kitchen