These soft and sweet Coconut Cupcakes have a coconut truffle stuffed in the middle, and are topped with an tangy, creamy white chocolate cream cheese frosting! This irresistible treat with be a favorite of any coconut lover.
Whew, this post has been a long time coming. I posted a picture of these cupcakes on my Instagram what feels like forever ago, and I’ve had people asking me to post the recipe since!
However, I am a college student, and around here, it’s finals season. Unfortunately for both me and all of you, that means baking has been pushed to the back burner to make room for business law, international management, spanish, and economics.
Yeah, I prefer baking too.
These cupcakes have been an idea that’s been brewing ever since I made my Ferrero-Rocher Stuffed Chocolate Cupcakes with Nutella Buttercream. I knew I could totally recreate them in different versions, and coconut was the first idea that came to my mind.
Probably because I’m obsessed with these Raffaello Candies and knew they would be incredible stuffed inside a cupcake. Well, not to toot my own horn…but I was totally right.
The cupcakes are on the denser side, filled with coconut, with the most delicious flavor and delightful texture. The truffle in the middle is a wonderful surprise, and the white chocolate cream cheese frosting is super creamy, with the perfect mix of tangy and sweet.
I do love my coconut, but I know there are a lot of haters out there. Unfortunately, this isn’t the cupcake for you – but you should definitely make whatever your favorite cupcakes are and throw some of this frosting on top. It’s pretty darn amazing.
Coconut lovers, my main people, my soul mates, well, these are for you. Love them as I did. Enjoy every last bite! Send me some.
Coconut Cupcakes with White Chocolate Cream Cheese Frosting
Ingredients
For the Coconut Cupcakes
- 1 1/2 sticks unsalted butter, room temperature
- 1 cup sugar
- 3 large eggs at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup buttermilk
- 4 ounces sweetened, shredded coconut
- 15 white truffles, see notes
For the White Chocolate Cream Cheese Frosting
- 4 oz. good quality white chocolate, melted and cooled to room temperature
- 1/2 cup 1 stick unsalted butter, room temperature
- 8 oz. cream cheese, slightly colder than room temperature
- 2 1/2 cups 300g powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- Extra coconut, if desired, for sprinkling
Instructions
For the Coconut Cupcakes
- Preheat the oven to 325 degrees F.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla extract and mix well.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 4 ounces of coconut.
- Line a muffin pan with paper liners. Fill each liner 1/3 of the way with batter. Press in one truffle. Fill the liner up 3/4 of the way full, covering the truffle. Bake for 18-22 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
For the White Chocolate Cream Cheese Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter for 3-5 minutes, until completely smooth and lightened in color.
- Add in the cream cheese and mix for about 30 seconds, until there are no more lumps. Don't overmix here or you icing will be too soft to pipe. Add in the white chocolate and mix until it is just incorporated.
- Add the powdered sugar, vanilla, and heavy cream, and mix for about 1 minute or until the icing is creamy and smooth. Add more heavy cream if necessary.
- Frost the cupcakes however you desire, and sprinkle with coconut. Enjoy!
Notes
Cupcake recipe adapted from Ina Garten’s Coconut Cupcakes
And here’s another picture, because look at that inside…omg.
I’m not so much a coconut fan (I don’t hate them though!), but the white chocolate cream cheese frosting sounds sooooo good! I think they’ll be great on pretty much any cupcakes! Thanks for the idea! Oh, and best of luck for your finals too!
I don’t know if I am more excited about the coconut cupcake or the white chocolate cream cheese…oh I guess the combo of the two is pretty great!!!
These look like the cupcakes of my dreams! Coconut and white truffles, amazing!!
Wow,, i love pastries with coconut
I can’t get enough of coconut lately and these look SO fabulously fluffy and delicious! Thanks for sharing!
Rachel these coconut cupcakes looks amazingly delicious. Especially on the inside with that nice sweet truffle. Its my kind of treat :) Thanks for sharing this post!
Oh damn! I have a chocolate pudding recipe which has white chocolate Lindt truffles in it, but I love this idea, too. And that icing sounds amazing. Baking > finals any day, but good luck for them!
These sound absolutely amazing. I’m a huge huge fan of coconut but with a cream cheese frosting? I wouldn’t mind one of these for dessert right now : )
These look absolutely perfect !
Oh! I love me some coconut too – and white chocolate. You pretty much just made a dream dessert for me! I just posted Coconut Lime Bars last week, you might like those :) – unless you’re not into lime! Good luck with your classes – I don’t envy that at this point in my life. Sometimes I think about what it might be like to enter the world of school again, and my brain starts to smoke. . . . ;)