Chocolate Coconut-Filled Cupcakes

Makes 22 servings


  • ½ butter (room temperature)
  • 1 ¼ granulated sugar
  • 1 vanilla extract
  • 2 eggs
  • 1 ¼ all-purpose flour
  • ½ unsweetened cocoa powder
  • ¾ baking soda
  • ½ salt
  • ½ sour cream
  • ¼ water
  • 1 flaked coconut
  • ⅓ evaporated milk
  • Chocolate Buttercream Frosting


  1. Preheat oven to 350°F. Place 22 cupcake liners in cupcake tins. In a large mixing bowl beat butter and sugar on medium speed of an electric mixer until light and fluffy. Beat in vanilla. Add eggs one at a time, beating well after each. Sift together flour, cocoa powder, baking soda and salt. With mixer on low speed, add half of the flour mixture, then the sour cream; mix until combined. Add remaining flour mixture and water; mix thoroughly.
  2. For coconut filling, combine coconut and evaporated milk. Spoon 1 rounded tablespoon of chocolate batter into cupcake liners, spreading to cover the bottom. Top with 1 teaspoon coconut filling. Cover filling with 1 rounded tablespoon of the batter. Bake in preheated oven about 20 minutes or until a toothpick inserted in center comes out clean. Remove hot cupcakes from pan and cool on a wire rack. Frost each with 2 tablespoons Chocolate Buttercream Frosting.

Associated Recipes

We want to keep in touch.

Don’t miss out on the latest Life:Beautiful updates, promotions and news.