Chocolate-Almond Cupcakes with Fluffy Coconut Frosting

Decadent chocolate cupcakes made with ground almonds and coconut milk, topped with a fluffy frosting and coated in shredded coconut. These luxurious cupcakes combine the rich flavors of chocolate and almonds with tropical coconut.

12 servings

1 hr 25 min

Published October 4, 2025

Ingredients

•¾ cup blanched almonds
•1½ cups sugar
•6 cups sweetened shredded coconut
•2¼ cups all-purpose flour
•½ cup unsweetened cocoa powder
•1 tablespoon baking powder
•1 teaspoon baking soda
•½ teaspoon salt
•2 ounces unsweetened chocolate
•1 cup unsalted butter
•4 whole large eggs
•13½ ounces unsweetened coconut milk
•2 teaspoons vanilla extract
•1 batch Seven Minute Frosting
•12 pieces Jordan almonds
•2 pieces nonstick muffin pans
•12 cups muffin cups

Cooking Instructions

1.
Preheat oven to 350°F. Butter muffin cups.
5 min
2.
In food processor, process almonds and 1/2 cup sugar until finely ground. Add 2 loosely packed cups shredded coconut and pulse twice to chop slightly. Transfer mixture to medium bowl and whisk in flour, cocoa, baking powder, baking soda, and salt.
10 min
3.
In metal bowl set over pan of barely simmering water, melt chocolate, stirring until smooth. Remove from heat and set aside.
10 min
4.
Using electric mixer, beat butter and remaining 1 cup sugar at high speed until fluffy, about 5 minutes. Beat in eggs 1 at a time, beating well after each addition. Add melted chocolate and beat at moderate speed until incorporated. Add 1/2 of flour mixture and mix at low speed until nearly smooth. Add coconut milk and vanilla and mix at low speed until blended. Add remaining flour mixture and mix at low speed until smooth.
15 min
5.
Spoon batter into prepared muffin cups, filling almost to top. Bake until tester inserted in center of 1 cake comes out clean, about 25 minutes. Cool in pans on racks.
25 min
6.
Pour remaining shredded coconut into 9-inch-square baking dish. Run small knife around edges of pans and unmold cakes. Spread frosting on cakes and invert each into coconut to coat frosting liberally. Garnish with Jordan almonds, if desired.
20 min

Ingredients

•¾ cup blanched almonds

•1½ cups sugar

•6 cups sweetened shredded coconut

•2¼ cups all-purpose flour

•½ cup unsweetened cocoa powder

•1 tablespoon baking powder

•1 teaspoon baking soda

•½ teaspoon salt

•2 ounces unsweetened chocolate

•1 cup unsalted butter

•4 whole large eggs

•13½ ounces unsweetened coconut milk

•2 teaspoons vanilla extract

•1 batch Seven Minute Frosting

•12 pieces Jordan almonds

•2 pieces nonstick muffin pans

•12 cups muffin cups

Cooking Instructions

Preheat oven to 350°F. Butter muffin cups.

5 min

In food processor, process almonds and 1/2 cup sugar until finely ground. Add 2 loosely packed cups shredded coconut and pulse twice to chop slightly. Transfer mixture to medium bowl and whisk in flour, cocoa, baking powder, baking soda, and salt.

10 min

In metal bowl set over pan of barely simmering water, melt chocolate, stirring until smooth. Remove from heat and set aside.

10 min

Using electric mixer, beat butter and remaining 1 cup sugar at high speed until fluffy, about 5 minutes. Beat in eggs 1 at a time, beating well after each addition. Add melted chocolate and beat at moderate speed until incorporated. Add 1/2 of flour mixture and mix at low speed until nearly smooth. Add coconut milk and vanilla and mix at low speed until blended. Add remaining flour mixture and mix at low speed until smooth.

15 min

Spoon batter into prepared muffin cups, filling almost to top. Bake until tester inserted in center of 1 cake comes out clean, about 25 minutes. Cool in pans on racks.

25 min

Pour remaining shredded coconut into 9-inch-square baking dish. Run small knife around edges of pans and unmold cakes. Spread frosting on cakes and invert each into coconut to coat frosting liberally. Garnish with Jordan almonds, if desired.

20 min