Go Back
+ servings

Chocolate Coffee Cupcakes with Coconut Frosting

Make Ahead: Undecorated cupcakes, if tightly wrapped, can be kept in the freezer for two-three months.
Prep Time 20 mins
Cook Time 30 mins
Servings 24 cupcakes


  • 1 box Devil’s Food cake mix + ingredients needed to make the cake according to package instructions
  • 1 cup strong coffee, cooled
  • 1 pound (two 8-ounce packages) cream cheese at room temperature
  • 3/4 pound (3 sticks) unsalted butter at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1 1/2 pounds powdered sugar, sifted
  • 3/4 cup shredded coconut


  • Before mixing cake batter, replace one cup of the water called for in the cake mix instructions with the coffee.
  • Mix the cake batter according to package instructions. Pour batter into a cupcake pan and bake as directed; allow to cool.
  • Toast the coconut in the oven. Preheat the oven to 350 degrees F. Spread the coconut onto a baking sheet, bake in the oven for 2 minutes, check and toss the coconut then bake another 2 minutes or until all the coconut is slightly toasted.
  • To make the frosting, use a stand or hand mixer to cream together the cream cheese, butter, vanilla and coconut extracts. For this, medium-low speed is best; beat for about 2 minutes.
  • Slowly add the powdered sugar while the mixer is on low and mix until smooth.
  • Frost the cupcakes and sprinkle with the toasted coconut.
Tried this recipe?Let us know how it was!