Toasted Coconut Chocolate Cupcakes


  • For the Chocolate Cake
  • 1 box Devil's Food Cake Mix
  • 3 TBSP all-purpose flour
  • 2 TBSP cocoa powder
  • 1/2 cup oil
  • ¼ cup chopped almonds
  • ¼ cup mini chocolate chips , semi-sweet
  • 3 eggs
  • 3/4 cup buttermilk
  • 3/4 cup sour cream
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract
  • **For Coconut Cream Frosting
  • 8 ox cream cheese
  • 1/2 cup butter , softened
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons coconut extract ( Extract Imitation Coconut 1-oz)
  • 4-5 cups powdered sugar


  • Preheat oven to 350 degrees and line pan with cupcake liners or mini cupcake liners.
  • Sift cake mix, flour and cocoa powder into a small bowl and set aside.
  • Combine oil, eggs, buttermilk, sour cream and both extracts and whisk until combined.
  • Pour dry ingredients into wet ingredients and mix for about a minute or two JUST until combined.
  • Fold in almonds and mini chocolate chips.
  • Fill cupcake liners 3/4 full for normal cupcakes or half way for mini cupcakes.
  • Bake for 16-20 minutes, or until an inserted knife comes out clean. Bake mini cupcakes 8-12 minutes or until knife comes out clean.
  • For the Frosting
  • Beat cream cheese and butter for 4 minutes. Add vanilla and coconut extract. If you want to make it coconut free, omit the extract and skip shredded coconut.
  • Slowly add powdered sugar until you reach your desired consistency. Scrape down bowl as needed.
  • Pipe coconut cream on cooled cupcakes or apply using a butter knife.
  • Toast coconut in pan or oven and roll in shredded coconut or sprinkle the top to garnish.
  • **Store in an air tight container for up to a week.