Coconut Cream Cupcakes

Lately, I've been having a streak of recipe failures. Normally, I'm okay with a failed recipe or two (and even then once every blue moon). After I stop whining and complaining (kicking, screaming, crying), I find there's usually something to learn. Maybe I didn't have the right ratio of flour to fats. Maybe I substituted an ingredient I really shouldn't have. There are dozens of things that could have gone wrong and it's my job as the baker/detective to sort it out. I'm okay with solving baking crimes (well, it is a crime to see good food go to waste!). What I'm not okay with is a failed recipe where there was nothing to learn and I have no idea what went wrong.

That just makes me mad.

In the past week, I've had four recipes go sour. Four. I didn't share my lemon mousse with the texture verging on cottage cheese. I chose not to show you my coffee poached pears with the nightmare coffee caramel sauce. I even tried steaming some vegetables with a little vinegar and only ended up with a home that reeked of Little House on the Prairie. It's been a bad week for my kitchen. It's been a blow to my culinary confidence. I'm almost nervous to try something new for fear it will end up in the trash (again).

But these coconut cream cupcakes? These broke that awful streak (thank goodness). I honestly can't think of a change I'd do to make these better. These are just perfect.

These coconut cream cupcakes are reminiscent of a coconut cream pie. The cupcake is a traditional vanilla cupcake absolutely infused with coconut, including coconut milk and flaked coconut mixed throughout. If that isn't good enough, these cupcakes are then filled with a toasted coconut cream. Toasted coconut. They are finally topped with a vanilla whipped cream and a sprinkling of toasted coconut. These are addictive and so delicious. If you love coconut, you need to make these.

I should have called them Coconut Dream Cupcakes.

Coconut Cream Cupcakes

Yields 12 cupcakes

Coconut Cupcake
2/3 cup sugar
1/2 cup (1 stick) butter, room temperature
2 eggs
1 teaspoon vanilla extract
1 1/2 cup all purpose flour
1/2 cup sweetened flaked coconut
2 teaspoons baking powder
2/3 cup coconut milk

Preheat oven to 350 degrees F. Line or grease a cupcake tin.

In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.

In another bowl, whisk together the flour, flaked coconut, and baking powder. Beat 1/3 of the flour mixture into the wet ingredients. Alternatively add the flour mixture and coconut milk to the wet ingredients, blending until smooth after each addition.

Fill the cupcake liners about 3/4 full. Bake for 18-22 minutes, or until a toothpick inserted into a cupcake comes out clean. Allow to cool completely before filling.

Toasted Coconut Filling
1/2 cup coconut cream (not coconut milk!)
1 cup toasted coconut flakes (to toast coconut yourself, bake in the oven at 350 degrees F for 7-11 minutes, or until coconut is lightly browned)

In a small bowl, mix together the coconut cream and toasted coconut. Set aside.

Whipped Cream Frosting
1 cup heavy whipping cream
1 teaspoon vanilla extract
1 tablespoon sugar

Beat together the heavy whipping cream, vanilla, and sugar until soft peaks form.

To assemble
Take a cupcake and, using a sharp knife, cut out a cavity in the center of the cupcake. I run the knife in a circular motion, while always pointing the knife towards the center of the cupcake. The cavity should be coned shaped. Alternatively, you can use a cupcake corer if you have one. Spoon the filling into the cupcake until the filling just reaches the top. Cut off the interior of the cupcake you've removed and place back on the top, pressing down so it becomes flush with the cupcake.

Pipe or spread the whipped cream frosting on top of the cupcakes. Sprinkle with extra toasted coconut flakes. Enjoy!

Comments

[Victor]

haha, the lemon mousse...it reminds me of my first attempt on lemon curd when I started baking. After that failure, I was so frustrated that I didn't want to make any custard again. It feels awful when you spend few bucks on ingredients and finally, ended up in your trash. If edible, you can still eat it to remind you of the failed attempt. After a year, I had the courage of remaking a custard and turns out better than ever.

You know it is not that bad to post your baking failures. Remember the post on my first Yule log...You just have to redo it next year (or month) and make it better as you acquire more baking experience. Like in science, learn from your mistakes. I have to deal with many failed experiments everyday and at the end, it is worth it.

Have a great weekend!
- Victor

[sweet road]

I just came across your blog and I absolutely love it, I will be back often! These cupcakes look so delicious, and the photos are beautiful! I actually have been having a lucky streak in the kitchen so I feel as though I'm due for a failure week soon!

[Mary @ Delightful Bitefuls]

Those are beautiful! Bookmarked!

Mary xo

[Aveen]

I always seem to have loads of coconut milk left over when making curries, next time I'll make some of these to use it up!

I think no matter how much you cook and how good you are, you'll still have the odd disaster. I burnt the hell out of a load of pine nuts last night when I wandered off to answer the phone. And at work I've ruined and seen other chefs more experienced than me ruin food that really should have been quite easy. It's a bit disheartening but you just have to make sure the next thing you cook is awesome :)

[Deb]

I have many recipies waiting to be tried. But THESE will be at the top of the list! Can't wait!

[Avanika (Yumsilicious Bakes)]

Everyone has those phases.. nothing seems to work, you think you've lost your mojo. Great comeback though. These look awesome. Bookmarked and stumbled!

[Josephine]

I just finished making theese cupcakes!
Ofcourse,I tried one!
THEY ARE AMAZING! Everyone must go make them! Yum!

[Jenn@eatcakefordinner]

I know exactly what you mean, that just happened to me a few minutes ago. I tried to make chocolate revel bars, but wanted them to be peanut butter chocolate revel bars, so I cut back on the butter and added peanut butter in its place and even ended up adding more peanut butter, but did everything else the same. Well, they came out so crumbly that they are impossible to eat. I think they needed an extra egg or something? I hate throwing stuff away. I think I'll keep working on this one until I get it right though, because I think they would taste amazing if they worked!

Can you believe that some people actually don't like coconut? Crazy! I love coconut and these cupcakes sound incredible!

[Lynette]

I do love coconut and I can't wait to make these!

[Esther Canada]

Hi, I was searching for a recipe with coconut and cream and found your recipe for this cupcake. I made it this past week (using half the amount of sugar for the batter), and it was a hit with my family and my foodie friend. It was so nice that I had to search up your recipe to print it out to keep. Thank you for sharing! I hope to make this for my friend's bridal shower.

[Mai]

Wow, these looks amazing . I love everything coconut. Oh, where did you get the cupcake liner from?

[Kristin Rosenau]

Mai-- I actually use Solo brand 3 1/4 ounce paper souffle cups. You can buy them from your local restaurant supply store or they are available on the internet.

[Janet]

After a long wait, I made these as part of my Thanksgiving dessert spread. Even put toasted almond slices on top, too. But, they were SO dense. Cake part was really heavy, but thoroughly cooked. Needless to say, I ended up pitching all but the two of two dozen that were eaten. Did I do something wrong?? I really wanted to love this recipe!

[Liz Crookston]

These look delicious but i do wish the ingredients were in metric or imperial measurements as well ,

[Celeste]

Where do I get coconut cream?

[Kristin Rosenau]

Celeste-- Coconut Cream can be found in your local grocery store. It's located next to the coconut, often in the baking aisle or near the dried fruit. I hope that helps!

[Nancy]

These were wonderful!!! Absolutely delicious. So easy even though there are 3 steps to the process. Very light in taste. I actually made one change and used light coconut milk as that is what i had on hand.
I will definitely make again! And, they make a beautiful presentation!

[Love to Bake]

I made these cupcakes for my Mother-in-law's Birthday!! They are delicious!!!!!! The creamiest, cocoanutiest cupcake I have ever had. Will be making these again soon!!

[Teacher Karen]

I think the toasted coconut ruins the 'creamy' part of the cupcake. I love the taste, but didn't like the crunch in the middle. I think next time I won't toast it for the filling, but will add a little for the topping. They are delicious, though! I can't wait to try again!

[Teacher Karen]

Oh - I had trouble finding coconut cream ( at Safeway -our largest supermarket). I finally asked someone, and it was with drink mixes! I guess it goes in a piña colada.

[KayS]

I think I may add a dollop of chocolate to the top with 2 or 3 toasted almonds = Almond Joy Cupcakes!

[CupcakeCrazy3]

These look amazing! I've been trying to find a recipe for Coconut Cream Cupcakes and these look like the best so far! I can't wait to bake them! By the way, do you think un-toasted coconut would work for the filling, too? I'd prefer it better if it didn't have a crunchy center. Thanks for the awesome recipe! Great job! ~CupcakeCrazy3

[Kristin Rosenau]

Cupcake Crazy-- You can absolutely make these cupcakes with untoasted coconut for the filling. The flavor will be nearly the same.

[Andrea]

These look SO amazing!! I've bookmarked the recipe for my moms birthday this weekend, but cannot for the life of me find coconut cream in my city. I live in a very cold part of the world :P and apparently we don't get coconut cream shipped here in the winter because it freezes so easy. (yes, still winter here!!) Can you recommend anything else for the filling?

[Kristin Rosenau]

Andrea-- Coconut milk would work in a pinch (it's not as thick as coconut cream, so I would use less). Otherwise, you could forgo the filling completely and sprinkle the top liberally with toasted coconut. I wish there was a better alternative!

[Alexandra]

I'm baking these tonight but they wont be enjoyed until tomorrow afternoon, i was wonder when i should frost them and how to store them.

[Kristin Rosenau]

Alexandra-- I would store the cupcakes in an airtight container overnight and frost them just before serving. The frosting needs to be kept cold (and it doesn't look as nice the second day), so wait until just before serving to frost them.

[Jess P]

I must say i have made these cupcakes and i am head over heals in LOVE with these! They are so light and fluffy and absoultely drool worthy! Can i ask how many calories do you think are in a cupcake?

[Mary, Boston]

How do you make coconut cream? Is it coco Lopez? Or something else?
Thanks

[Kristin Rosenau]

Mary-- Coco Lopez is it! Coconut cream is usually sold in the beverage aisle to make pina coladas (or the baking aisle by the coconut milk), so you can find it somewhere around there.

[Allyssa]

i made these for my moms birthday recently.. they turned out very dry... my boyfriend said they tasted like really good cornbread... probably wont make them again.. but thanks for the recipe

[Laura Dembowski]

Recipe failures are the absolute worst. These look like a great success though :)

[Giulia]

i made these yesterday and my friends and i still have watering mouths! i altered the recipe to suite wheat and dairy free and low sugar requirements of my friends and mine and still turned out very moist, nicely airated and delicious!! will be making these again, and again,,, and agian :D

[Anya]

I made a batch of these on a whim tonight and almost ate the entire pan! Oops! They are light, moist, and so flavorful. YUM! Will definitely be making these again.

[ruksana]

could you please let me know if i can make these cupcakes using almond meal flour..as i would like to make it for someone who is who has a gluten free diet thanks.

[The Vanilla Bean]

I'm dying to make these! Except in India, sweetened coconut isn't available. I want to make these soon but is there an alternative to sweetened coconut flakes?