These chocolate cupcakes are the best I’ve ever tasted, and the toasted coconut whipped cream topping just takes it all to another level.
My favorite obsession lately has been toasted coconut. I love the deep, rich flavor and the sweet crunch. My second favorite obsession right now is homemade whipped cream. I mixed in a little lemon for my Lemon Angel Food Cupcakes. So I thought why not go ahead and mix those two obsessions together?
Oh yeah. I could have eaten that stuff with a spoon.
For the cupcakes, I used my favorite chocolate cupcake recipe and subbed the fat for whole fat coconut milk. The result was a very sublte coconut flavor, but combined with the toasted coconut whipped cream it was positively magical.
Toasting the coconut is incredibly easy, however trust me on this one – do not walk away because it can burn very quickly. No that I’d know anything about that. Ahem.
I decided not to pipe on the whipped cream frosting because I figured the coconut would probably clog it. I love the rustic look of the glopped on frosting with tons of sweet toasted coconut on top.
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Chocolate Cupcakes with Toasted Coconut Whipped Cream
Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.