Coconut Fudge Filled Cupcakes

Indulge in the tropical decadence of Coconut Fudge Filled Cupcakes, a dessert that combines rich chocolatey goodness with a luscious coconut fudge center. These moist, cocoa-infused cupcakes are filled with a decadent mixture of sweetened condensed milk, shredded coconut, and melted chocolate chips, creating a gooey surprise in every bite. Topped with a pillowy whipped cream frosting and optionally garnished with toasted coconut flakes, these treats strike the perfect balance between creamy, crunchy, and chocolaty. Ideal for parties or as a special indulgence, these cupcakes are easy to make yet look and taste bakery-worthy. Whether you're a coconut lover or a chocolate enthusiast, this recipe is a must-try delight!

Nutriscore Rating: 48/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 12

Ingredients

• 1.5 cups all-purpose flour
• 0.5 cups unsweetened cocoa powder
• 1 cup granulated sugar
• 0.5 cup brown sugar
• 1.5 teaspoons baking powder
• 0.5 teaspoons baking soda
• 0.5 teaspoons salt
• 2 large eggs
• 0.5 cups milk
• 0.25 cups vegetable oil
• 2 teaspoons vanilla extract
• 0.5 cups boiling water
• 0.75 cups sweetened condensed milk
• 1 cup shredded coconut
• 4 ounces semi-sweet chocolate chips
• 2 tablespoons unsalted butter
• 2 cups whipped cream frosting
• 0.5 cups toasted coconut flakes (optional for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Step 2

In a large bowl, sift together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.

Step 3

Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until just combined.

Step 4

Gradually mix in the boiling water to the batter. The batter will be thin—this is normal.

Step 5

Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

Step 6

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely on a wire rack.

Step 7

To make the coconut fudge filling, combine the sweetened condensed milk, shredded coconut, chocolate chips, and unsalted butter in a small saucepan. Cook over low heat, stirring constantly, until the mixture is smooth and thickened (about 5 minutes). Let cool slightly.

Step 8

Using a small knife or a cupcake corer, cut out a small hole in the center of each cupcake. Save the removed pieces as caps to cover the filling.

Step 9

Fill each cupcake with about 1 tablespoon of the coconut fudge filling. Replace the cupcake cap to seal.

Step 10

Frost the cupcakes with whipped cream frosting using a piping bag or a spatula.

Step 11

If desired, top with toasted coconut flakes for added flavor and decoration.

Step 12

Serve immediately or store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.

Nutrition Facts

Serving size	(2043.0g)

Amount per serving	% Daily Value*
Calories	6716.7

Total Fat 375.6g	0%
Saturated Fat 238.3g	0%
Polyunsaturated Fat 34.5g
Cholesterol 829.7mg	0%
Sodium 3157.3mg	0%
Total Carbohydrate 842.2g	0%
Dietary Fiber 85.0g	0%
Total Sugars 571.4g
Protein 106.4g	0%

Vitamin D 153.9IU	0%
Calcium 1320.2mg	0%
Iron 38.4mg	0%
Potassium 4388.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.1%

Protein: 5.9%

Carbs: 47.0%