These coconut almond chocolate cupcakes are a decadent dream. It’s a great recipe to change up the basic chocolate cupcake that not only tastes phenomenal but the toasty coconut and almond topping makes a great presentation with no extra decorating tools or skills needed.
Make the Elements
To start we need to whip up some chocolate cupcakes. I made a simple buttermilk chocolate cake that is super fluffy and tender. But you can also take a little help from a mix by using my Awesome Cake from a Cake Mix recipe.
Preheat your oven to 350° and line your cupcake tin. Cream together 1/2 cup butter and 1 cup sugar until light and fluffy. Add in 2 eggs and 1 teaspoon vanilla mixing well after each addition. Set aside. In a separate bowl whisk together 1/2 cup cocoa powder, 1 cup flour, 1/4 teaspoon baking soda, 1/4 teaspoon salt and 1 tablespoon plus 2 teaspoons baking powder. Alternately add this flour mixture to the butter mixture with 1/2 cup buttermilk and 1/2 cup plus 2 tablespoons of strong coffee. The coffee enhances the chocolate flavor. Scrape down the sides of the bowl and stir til combined.
Scoop the batter into lined cupcake tin using an ice cream scoop. Bake the cupcakes in a 350° oven for 12- 15 minutes or until a toothpick inserted in the middle comes out clean. Set these aside to cool.
While the cupcakes are cooling, it is time to whip up the frosting and toast the toppings. Spread about 2 cups sweetened shredded coconut and 1/4 cup sliced almonds on a baking sheet. Very lightly toast them under a low broil. You just want some of the coconut shreds toasted not all of them and the nuts warmed to release the tasty oils. This still leaves some nice chewiness to the coconut. Set this aside to cool along with the cupcakes and get to work on the frosting.
This is a super simple frosting. Cream together 1/2 cup butter and 1 cup cream cheese until smooth and fluffy. Then slowly add in 1 pound powdered sugar until smooth and thoroughly combined. Then stir in 1 teaspoon vanilla extract. That’s it!
Assemble the Coconut Almond Chocolate Cupcakes
Now all the elements are prepped and it is assembly time. One step closer to eating! First, spread some frosting on top of a cupcake using a spatula or get fancy and pipe it on. Once the cupcake is covered dip it in the toasted coconut and cover all that frosting with that coconutty goodness. It should stick pretty easily but you can use your hands if needed.
Repeat the process until all the cupcakes are covered and you are done! Now unwrap and enjoy…or you know, wait and share them if you must.
The combination of fluffy chocolatey cake, toasty chewy coconut, and crunchy almonds balanced with a creamy frosting is so delicious. You will not regret making these coconut almond chocolate cupcakes. Now go get your cupcake on!
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