Go Back
Coconut Chocolate Custard Cupcakes
Shilpa

Coconut Chocolate Custard Cupcakes

Soft coconut cupcakes filled with silky chocolate custard and topped with chocolate Swiss meringue buttercream.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 20 minutes
Chilling time 40 minutes
Total Time 1 hour 45 minutes
Servings: 12 cupcakes
Course: Dessert
Ingredients Method Notes

Ingredients
  

Coconut Chocolate Custard
  • 286 g Coconut Milk 1¼ cup
  • 2 Egg yolks
  • 70 g Sugar ⅓ cup
  • 22 g Cornstarch/Cornflour 2 tbsp
  • A pinch of salt
  • 67 g dark chocolate ⅓ cup
Coconut Cupcakes
  • 140 g All-purpose flour 1 cup
  • 10 g Cornstarch/Cornflour 1 tbsp
  • 3/4 tsp Baking powder
  • 1/4 tsp salt
  • 130 g Butter (room temperature, unsalted) ½ cup
  • 142 g Sugar ⅔ cup
  • 2 Eggs (room temperature)
  • 2 tsp Vanilla Extract
  • 128 g Coconut Milk ½ cup
  • 60 g Shredded coconut (unsweetened) ½ cup
Chocolate Swiss Meringue Buttercream
  • 69 g Egg whites from 2 eggs
  • 100 g Sugar 1/2 cup
  • a pinch of salt
  • 138 g Butter (softened, unsalted) 1/2 cup
  • 18 g Cocoa powder 2 tbsp
  • 2 tbsp Coconut cream/thick coconut milk

Method
 

Coconut Chocolate Custard
  1. In a saucepan, heat the coconut milk over medium heat until it just begins to boil. Stir occasionally to prevent scorching.
  2. Meanwhile, in another saucepan or heatproof bowl, whisk together the egg yolks, sugar, cornstarch (cornflour), and salt until smooth and lump-free.
  3. While whisking continuously, slowly pour in about one-third of the hot coconut milk. This step tempers the egg yolks and prevents scrambling.
  4. Add the remaining hot coconut milk and whisk until fully combined.
  5. Place the saucepan over medium-low heat and cook while whisking continuously. Make sure to scrape the bottom and sides of the pan to avoid lumps.
  6. Continue cooking until the custard thickens slightly. The consistency should remain pourable and slightly runny since it will thicken more while cooling.
  7. Remove from heat and immediately pour the hot custard over the dark chocolate placed in a bowl.
  8. Stir until the chocolate melts completely and the custard becomes smooth and glossy.
  9. Cover the surface directly with cling film to prevent a skin from forming. Let it cool to room temperature before using.
Coconut Cupcakes
  1. Preheat the oven to 180°C/350°F. Line a cupcake tray with cupcake liners.
  2. In a medium bowl, whisk together the all-purpose flour, cornflour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the butter and sugar together until pale, creamy, and fluffy. This may take about 3–5 minutes.
  4. Add the eggs one at a time, beating well after each addition until fully incorporated.
  5. Add the vanilla extract and mix until combined.
  6. Add the dry ingredients and coconut milk alternately in 2–3 additions, beginning and ending with the dry ingredients. Mix only until combined after each addition.
  7. Fold in the shredded coconut using a spatula.
  8. Fill the cupcake liners about two-thirds full.
  9. Bake for 18–20 minutes or until a toothpick inserted into the center comes out with a few dry crumbs.
  10. Allow the cupcakes to cool in the tray for 5 minutes before transferring them to a wire rack to cool completely.
Chocolate Swiss Meringue Buttercream
  1. Add the egg whites, sugar, and salt to a heatproof bowl.
  2. Place the bowl over a saucepan containing simmering water. Ensure the bottom of the bowl does not touch the water.
  3. Whisk continuously until the sugar completely dissolves and the mixture reaches approximately 65°C/150°F. When rubbed between your fingers, the mixture should feel smooth without any sugar granules.
  4. Remove the bowl from heat and beat the mixture using an electric mixer until stiff, glossy peaks form and the bowl no longer feels warm.
  5. Add the softened butter gradually, one portion at a time, beating well after each addition.
  6. Continue beating until the buttercream becomes smooth, creamy, and stable. If it looks curdled at any stage, keep beating—it will come together.
  7. Sift in the cocoa powder and add the coconut cream. Beat until fully incorporated and smooth.
Assembly
  1. Once the cupcakes have completely cooled, create a cavity in the center of each cupcake using a piping nozzle, melon baller, or knife.
  2. Fill each cavity with the cooled coconut chocolate custard using a spoon or piping bag.
  3. Pipe the chocolate Swiss meringue buttercream on top of each cupcake.
  4. Use a small spoon to create a shallow dent in the frosting.
  5. Sprinkle shredded coconut over the frosting.
  6. Pipe or spoon additional custard into the dent on top.
  7. Refrigerate the cupcakes for about 20 minutes before serving for the best texture and clean presentation.

Notes

Storage Tips

Room Temperature- Store for up to 1 day in a cool environment (not ideal due to custard).
Refrigerator- Store in an airtight container for up to 3–4 days. Bring to room temperature before serving for best texture.
Freezer- Freeze unfrosted cupcakes for up to 2 months. Thaw overnight in the fridge before assembling.
Make-Ahead Tips
  • Custard can be made 2 days ahead and refrigerated.
  • Cupcakes can be baked a day in advance.
  • Frosting can be made ahead and re-whipped before use.
  • Assemble cupcakes the day of serving for best texture.