Coconut-Cream-Filled Cupcakes
Recipe from Family Circle

These moist chocolate cupcakes are bulging with a creamy coconut filling. Finish off this delectable dessert with a rich dark chocolate frosting.

Coconut-Cream-Filled Cupcakes

by 10  people

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Servings: 18
Prep Time: 15 mins
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  • 1 1/2  cups 
    all-purpose flour
  • 1   cup 
    unsweetened cocoa powder
  • 2   teaspoons 
    baking powder
  • 1/2  teaspoon 
  • 1   cup 
    plus 2 tablespoons (2-1/4 sticks) unsalted butter, softened
  • 1 1/2  cups 
    granulated sugar
  • 3   
  • 3/4  cup 
    Filling and Frosting:
  • 1/4  cup 
    (1/2 stick) unsalted butter, softened
  • 1/4  cup 
  • 2   cups 
    confectioners' sugar
  • 2   tablespoons 
  • 1   tablespoon 
    coconut extract
  • 1   container 
    (1 pound) prepared dark chocolate frosting

Heat oven to 350 degrees F. Generously coat 18 indents in two cupcake pans with nonstick cooking spray. In a bowl, whisk together flour, cocoa powder, baking powder and salt.
Beat butter and sugar in a large bowl on medium speed for
2 minutes, until light and fluffy. Add eggs, one at a time, beating well after each. On low speed, add flour mixture, alternating with milk, in two additions. Divide batter among indents, 1/3 cup each.
Bake at 350 degrees F for 17 minutes or until toothpick inserted in centers comes out clean. Cool cupcakes in pan on rack for 10 minutes. Remove cupcakes to rack and let cool completely.
Filling and Frosting:

Beat butter, shortening, confectioners' sugar and milk until smooth. Mix in coconut extract. Transfer cream filling to a pastry bag and fit with a small tip. Insert tip deep into cupcake and fill with cream until you can see top bulging. Spread cupcakes with prepared frosting and serve.
Nutrition information
Per Serving: cal. (kcal) 483, Fat, total (g) 27, chol. (mg) 73, sat. fat (g) 13, carb. (g) 59, fiber (g) 2, pro. (g) 4, sodium (mg) 224, Percent Daily Values are based on a 2,000 calorie diet
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