These Chocolate Coconut Macaroon Cupcakes are a delight for both chocolate enthusiasts and coconut aficionados alike. They boast a decadent filling and topping of silky Chocolate Coconut Pastry Cream, which strikes a delightful balance with its smooth texture and moderate sweetness, complementing the richness of the chocolate cupcake. Topped with a chewy and delectable Chocolate Coconut Macaroon, these cupcakes truly steal the show. If you adore the irresistible combination of chocolate and coconut, these cupcakes are an absolute must-try!
Makes 14 cupcakes
Chocolate Cupcakes
- 1½ cups (190 g) all-purpose flour
- ¼ cup (31 g) unsweetened cocoa powder
- 1 tsp espresso powder (optional)
- 1 tsp baking soda
- ¾ tsp baking powder
- ½ tsp fine sea salt
- ½ cup (120 ml) canola oil
- 1 cup (200 g) granulated sugar
- 1 cup (240 ml) brewed coffee or hot water
- 1 tbsp (15 ml) white vinegar
- 2 tsp (10 ml) vanilla extract
Chocolate Coconut Pastry Cream
- 1½ cups (360 ml) coconut milk or whole milk
- 3 large egg yolks
- ⅔ cup (160 ml) condensed milk or substitute with ½ cup (100 g) granulated sugar
- 1 tbsp (7 g) cocoa powder
- 2 tbsp (16 g) cornstarch
- ¼ tsp fine sea salt
- ⅔ cup (113 g) chopped dark chocolate
- 1 tsp vanilla extract
- 1 tbsp (14 g) unsalted butter
- ½ cup (56 g) shredded coconut
Chocolate Coconut Macaroon
- ⅓ cup plus 1 tbsp (70 g) chopped dark chocolate
- ⅔ cup (160 ml) condensed milk
- 1 cup (113 g) shredded coconut (unsweetened preferred)
- ½ tsp vanilla extract
- 1 large egg white
- ½ cup (85 g) chopped dark chocolate (for dipping the bottom of the macaroons)
To prepare the Chocolate Cupcakes, start by preheating the oven to 350°F (177°C). In a large bowl, sift together the flour, cocoa powder, espresso powder (if using), baking soda, baking powder, and salt; then set aside.
In another bowl, combine the oil, granulated sugar, coffee, vinegar, and vanilla. Pour the dry mixture over the wet ingredients and whisk briefly until everything is just incorporated. Be cautious not to overmix; once there are no more streaks of dry mixture visible, stop whisking.
Divide the batter evenly among the cupcake liners, filling each about two-thirds of the way. Bake the cupcakes for approximately 18 minutes, but begin checking them at the 15-minute mark, and continue baking and checking as needed. To determine if the cupcakes are done, gently press the top of one with your finger; if it springs back, they're ready. Allow the cupcakes to cool completely before filling and frosting.
For the Chocolate Coconut Pastry Cream, start by heating the coconut milk in a small saucepan over medium heat until it's almost boiling. Once you notice the first bubbles forming, turn off the heat.
In a separate bowl, whisk together the egg yolks and condensed milk (or sugar) until they're light in color and thoroughly combined. Add the cocoa powder, cornstarch, and salt, whisking until fully incorporated.
Now it's time to temper the eggs. Slowly pour about ½ cup (120 ml) of the hot milk over the egg mixture while continuously whisking. Then, gradually add the remaining hot milk to the mixture, pouring slowly and whisking constantly to prevent the egg yolks from cooking.
Pour this custard back into the saucepan where you heated the milk. To ensure a smooth texture, you can strain it through a sieve to catch any bits of cooked egg from the tempering process. Over medium heat, stir the custard continuously with a spatula. Initially, it may appear very lumpy, but continue stirring vigorously as it cooks. Watch as it gradually thickens and becomes smooth and creamy.
Once the custard reaches a thick and creamy consistency, add the chopped dark chocolate and stir until it melts completely. Remove the saucepan from the heat and stir in the vanilla extract and butter until well combined.
To prepare the Chocolate Coconut Macaroons, begin by preheating the oven to 325°F (162°C). In a microwave-safe bowl, melt the dark chocolate in 15-second intervals, stirring between each interval until fully melted. Once melted, add the condensed milk to the chocolate, stirring until well combined. Then, add the shredded coconut and vanilla extract, and mix thoroughly.
In a separate bowl, whip the egg white using an electric mixer until stiff peaks form. Gently fold the whipped egg white into the condensed milk mixture using a rubber spatula, ensuring it is fully incorporated.
Using a cookie scoop, portion the dough into balls and place them onto the prepared baking sheet. Aim for about 1½ teaspoons (7 g) of dough per macaroon, as they will slightly expand while baking. Depending on the size, this recipe yields around 20 to 30 macaroons.
Bake the macaroons for 10 to 15 minutes until they are soft but set. Avoid overbaking to prevent them from becoming dry and tough. Allow the macaroons to cool completely on the baking sheet.
Once cooled, melt the chocolate in a microwave-safe bowl. Dip the bottom of each macaroon into the melted chocolate and place them on a piece of parchment paper to set. Alternatively, you can drizzle the melted chocolate over the macaroons using a piping bag or spoon. Store any leftover macaroons in an airtight container at room temperature for up to 1 week.
To assemble the cupcakes, start by using a spoon to gently remove the center of each cooled cupcake. Fill the cavity with a dollop of the Chocolate Coconut Pastry Cream. Next, transfer the plain Chocolate Pastry Cream into a piping bag fitted with your preferred tip and pipe it generously over the cupcakes. For the finishing touch, delicately place a Chocolate Coconut Macaroon on top of each cupcake.
Store the assembled cupcakes in the refrigerator, covered, for up to 4 days to keep them fresh. Enjoy!
