Chocolate Chip Coconut Cupcakes

These are a non-traditional cupcake flavor that have cream cheese in the batter. This results in a moist and creamy cake like I have never had before.


2 cups flour
1/2 cup powdered milk
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups butter, room temperature
1 3-ounce package cream cheese, room temperature
1 1/2 cups sugar
1/2 teaspoon vanilla extract
3/4 teaspoon coconut extract
5 large eggs
2 tablespoons cream of coconut milk
1 3/4 cups bittersweet chocolate chips

1/2 cup butter, room temperature
1/2 cup milk powder
1/4 teaspoon salt
1/2 teaspoon vanilla
1/2 teaspoon coconut extract
4 cups powdered sugar
4 tablespoons cream of coconut
Flaked sweetened coconut


1. Preheat oven to 350F. Line twenty cupcake cups with paper liners.
2. In a medium bowl sift together the first four ingredients.
3. In another bowl beat together the butter, cream cheese, and sugar with an electric mixer.
4. Add the coconut and vanilla extract.
5. Beat in the dry ingredients, it will be dry.
6. Add the eggs one at a time, beating after each.
7. Beat in the cream of coconut, then fold in the chocolate chips.
8. Scoop 1/3 cup batter into each cupcake cup.
9. Bake until tester comes out clean, about 20 minutes.
10. Let cool completely before frosting.
11. In the meanwhile beat together the butter, milk powder, and salt with an electric mixer.
12. Next add the flavorings.
13. Beat in the powdered sugar one cup at a time until a thick frosting is created.
14. Beat in the cream of coconut one tablespoon at a time until the frosting is thin enough to spread.
15. Spread the frosting onto the cool cupcakes, sprinkle with coconut flakes.

If you can find powdered coconut milk it would be amazing to use instead of the powdered milk. It is usually sold at specialty markets, Asian markets, and online. It has a subtle coconut flavor that really adds a lot to the recipe.

Author: Rachael Daylong

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