The Best Chocolate Coconut Cupcakes

Ingredients

• For the cupcakes:
• 1 cup all-purpose flour
• 1 cup granulated sugar
• ½ cup cocoa
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 cup whole milk
• 1/4 cup coconut oil
• 1 large egg, at room temperature
• 1 teaspoon vanilla
• 1/2 cup boiling water
• For the coconut cream:
• 1 cup heavy whipping cream
• 3/4 cup plus 2 tablespoons granulated sugar
• 1 stick butter, at room temperature
• 1 1/2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 4 ounces sweetened shredded coconut
• For the buttercream:
• 6 ounces unsalted butter, very soft
• 1 teaspoon vanilla extract
• 3 cups confectioners' sugar, sifted
• 2 tablespoons coconut milk
• 1 (7 ounce) package sweetened flaked coconut, divided

Instructions

1. For the cupcakes:
2. Preheat oven to 325º F.
3. Place cupcake liners in muffin tin. Spray lightly with PAM cooking spray. *The cooking spray really helps the cupcakes not stick to the liners.
4. In a large bowl combine the flour, sugar, cocoa, baking powder, baking soda, and salt; whisk together well.
5. In a separate bowl combine milk, coconut oil, egg, and vanilla; mix well.
6. Add the wet mixture to the flour mixture and mix together until well combined.
7. Carefully add boiling water to the cake batter, mixing well for about 30 seconds.
8. Evenly distribute cake batter into the prepared molds; each cupcake liner should be about 3/4 full.
9. Place pan in the oven and bake 14-15 minutes or until a toothpick inserted in the center comes out clean.
10. Remove from the oven and allow the cupcakes to cool completely.
11. For the coconut cream:
12. In a small, deep heavy-bottom pot heat the heavy cream, sugar, and butter over medium-high until the sugar has completely melted; whisk well to combine.
13. Whisk the cornstarch and vanilla into the cream mixture and bring to a boil.
14. Continue cooking the mixture until thick, about 1 minute.
15. Remove from the heat and stir in the coconut. Let the mixture cool completely before using.
16. For the buttercream:
17. Beat butter with an electric mixer in a large bowl until smooth; add vanilla extract.
18. Gradually add confectioners sugar to butter, beating until well blended. Don't worry if it looks dry!
19. Add milk into butter mixture and beat until smooth.
20. Fold half the coconut into the icing.
21. Sprinkle remaining coconut over cupcakes.
22. Assembly:
23. Once cupcakes are cooled, cut a small hole in the center of each cupcake. Place a tablespoon of filling in the center of each cupcake, then top with buttercream. Top each cupcake with toasted or untoasted coconut, and serve!