I’m a huge fan of cupcakes! And chocolate! And coconut! I have a couple of basic recipes that I can always turn to when in need, and after yesterday whipping up a batch while slightly under-energized, in a hurry, and with three little helpers by my side, I think it’s time to share! These cupcakes are absurdly delicious, rich in flavor, mouth-watering, and best of all pretty quick and easy to make!
It’ll take about 45-60 minutes to prepare a batch of 24 cupcakes. I always make several more than I’m going to need at the moment and freeze the rest! That way I’m pretty much always set with an amazing sweet treat were the sudden need to arise 😉
This recipe has been altered from a chocolate cupcake recipe originally by Jemma Wilson from Crumbs and Doilies.
Ingredients for 24 mouth-watering chocolate cupcakes:
- 150g-200g / 5.3-7oz chocolate (dark, milk, flavored, whatever your liking)
- 5,5dl / 2 1/4 cups flour
- 1,25dl / 1/2 cup cocoa powder
- 4dl / 1 2/3 cups sugar
- 1tsp baking soda
- 0,5tsp salt
- 3 eggs (room temperature)
- 2,5dl / 1 cup strong coffee
- 200g / 7oz Greek yogurt
- 2dl / 3/4 cups shredded coconut
- 2dl / 3/4 cups sunflower oil
Take out the necessary ingredients and preheat your oven to 175C / 350F.
Mix the coconut and Greek yogurt in a small bowl. Let the coconut sit and soak for a while. Prepare some strong coffee, I always use instant coffee and a water kettle! Place the coffee in a cool location to chill while you’re preparing the rest. (For example fill a cooking pot with ice cold water and place the coffee cup to stand in the middle, or put it outside if it’s cool weather.) Chop up the chocolate and place it in a large bowl. Add your dry ingredients to the chocolate and give it a good stir.
Whisk the eggs in another bowl, add the yogurt and coconut, oil and chilled coffee. (The coffee doesn’t need to be cold, just not too hot to accidentally cook the eggs!) Whisk for a minute or two, just enough to have everything mixed together well.
Take your bowl of dry ingredients and add the wet ingredients gradually while whisking the entire mixture. Once everything is well mixed together, carefully spoon or pour the batter into a jug. Fill your muffin forms approximately a bit over 2/3 with the help of your jug and a spoon. Bake in the oven for 18-20 minutes, until you can poke a cupcake with a toothpick and have it come out clean.
Set your cupcakes to the side to cool and prepare the frosting.
Chocolate buttercream frosting
Now if you’re a fan of chocolate buttercream, this frosting will be your go to! I like to alter my cupcakes with different ingredients or frosting, but this time we were celebrating my daughter who absolutely loves chocolate, so I went for chocolate buttercream.
- 180-200g / 6.3-7oz chocolate
- 250g butter / 9oz (room temperature/soft)
- 600g / 21oz icing sugar
- 4-5 tbsp milk
Chop the chocolate into small pieces and melt it in a bowl. If you want to do it the “real” way, place a heat proof bowl over a cooking pot on the stove with boiling water and gradually melt the chocolate. If you want to cut some corners, microwave on low in 30 second intervals until the chocolate has melted.. 😉
Once the chocolate is melted, set it aside and whisk the soft butter in another bowl for 4-5 minutes. The butter should have a lighter color and super smooth consistency when you’re done. Add the icing sugar gradually to the butter while continuing to whisk on high. Slowly pour the milk into the butter mixture while still whisking. Whisk for another few minutes until the consistency is smooth and silky again. Then gradually pour the melted chocolate into the mixture, and yet again, continue whisking
all the time. Using a kitchen aid could be smart, the total whisking time for this chocolate buttercream totals to around 8-12 minutes.. But it’s not impossible with a handheld electronic whisk either! Once the buttercream has a smooth and beautiful consistency, you’re done!
Decorating and finishing touches:
Piping a gorgeous little twirl is genuinely not very difficult. All you need is a closed star piping tip and a piping bag, start at the center and make a little swirl. Or take a spoon, knife or spatula and spoon some frosting on top. Decorate with sprinkles, shredded coconut, chopped chocolate, fondant flowers.. Instead of buttercream, you can use colored whipped cream, pre-made frosting, the options are unlimited! Whatever your liking, trust me, no-one will be looking at your cupcakes for very long before they are completely devoured! I’m a relentless romantic, and I like to use flowers in my decorating, as I’ve done previously with my sponge cakes too.
In case you have leftover cupcakes or buttercream, freeze them for later! When you feel like a quick sweet dessert, take out a cupcake from the freezer and let it sit on a counter top for 20 minutes and voila! Place your extra buttercream in a ziplock bag and freeze, when you need it the next time, let it soften on a counter top for a few hours, whisk it for a couple of minutes to get it to a smooth consistency again, and garnish away!
Now all you need to do is get baking and enjoy!