Best 4 Mocha Coconut Frappuccino Cupcakes Recipes

Indulge in a delightful culinary journey with our tantalizing Mocha Coconut Frappuccino Cupcakes, a symphony of flavors that will transport your taste buds to a tropical paradise. These cupcakes are a perfect blend of coffee and coconut, capturing the essence of a refreshing Frappuccino in a delectable baked treat.

With our easy-to-follow recipe, you can recreate this coffee shop favorite in your own kitchen. A moist and fluffy chocolate cupcake base provides the foundation for a luscious mocha buttercream frosting, infused with rich coffee flavor and a hint of chocolate. The finishing touch is a sprinkle of toasted coconut, adding a tropical twist and a textural contrast that will keep you coming back for more.

But the Mocha Coconut Frappuccino Cupcakes are just the beginning of our flavor-packed adventure. For those seeking a gluten-free alternative, we offer a delectable Gluten-Free Coconut Cupcakes recipe, a symphony of moist coconut flavor without compromising on texture. And for a delightful vegan treat, our Vegan Coconut Cupcakes are a plant-based haven, showcasing the natural sweetness of coconut in a rich and satisfying cupcake.

Prepare to embark on a culinary adventure like no other, where each bite of our Mocha Coconut Frappuccino Cupcakes, Gluten-Free Coconut Cupcakes, and Vegan Coconut Cupcakes will transport you to a world of pure bliss. Let's dive into the recipes and create a symphony of flavors that will tantalize your taste buds and leave you craving more.

Here are our top 4 tried and tested recipes!

SPECIAL MOCHA CUPCAKES

Special Mocha Cupcakes image

Topped with a fluffy frosting and chocolate sprinkles, these extra-rich, extra-delicious cupcakes smell wonderful while baking and taste even better! -Mary Bilyeu, Ann Arbor, Michigan

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 1 dozen.

Number Of Ingredients 17

Ingredients

1 cup sugar
1/2 cup cold brewed coffee
1/2 cup canola oil
2 large eggs, room temperature
3 teaspoons cider vinegar
3 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
MOCHA FROSTING:
3 tablespoons milk chocolate chips
3 tablespoons semisweet chocolate chips
1/3 cup butter, softened
2 cups confectioners' sugar
1 to 2 tablespoons brewed coffee
1/2 cup chocolate sprinkles

Steps:

Preheat oven to 350°. In a large bowl, beat sugar, coffee, oil, eggs, vinegar and vanilla until well blended. In a small bowl, combine flour, cocoa, baking soda and salt; gradually beat into coffee mixture until blended. , Fill paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool., For frosting, in a microwave, melt chips and butter; stir until smooth. Transfer to a large bowl. Gradually beat in confectioners' sugar and enough coffee to reach desired consistency. Pipe frosting onto cupcakes. Top with sprinkles; gently press down.

Nutrition Facts : Calories 412 calories, Fat 19g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 255mg sodium, Carbohydrate 59g carbohydrate (42g sugars, Fiber 1g fiber), Protein 4g protein.

MOCHA COCONUT FRAPPUCCINO CUPCAKES

MOCHA COCONUT FRAPPUCCINO CUPCAKES image

Categories Chocolate Dessert

Number Of Ingredients 26

Ingredients

Cupcakes:
1 1/8 cups flour
1/4 cup dark cocoa powder
2 tbsp instant coffee powder
1 1/4 tsp baking soda
1/2 tsp salt
3/4 cup sugar
1 egg
2 tsp vanilla
3/4 cup coconut milk
1/2 cup butter, melted
2 tbsp sour cream
1/2 cup chocolate chips
Coconut Frosting:
2 sticks butter
3 2/3 cups powdered sugar
1 tbsp vanilla
1 tsp coconut extract (optional)
1-2 tbsp coconut milk
1/2 cup shredded, sweetened coconut
1/2 cup shredded, toasted coconut
Mocha Coconut Drizzle:
2/3 cup powered sugar
1 tsp instant coffee powder
2 tsp dark cocoa powder
1-2 tsp coconut milk

Steps:

Cupcakes: Preheat oven to 350. Whisk egg and sugar until smooth. Add milk, butter, and vanilla; mix. Mix dry ingredients together and add to wet mixture. Mix until smooth, then add sour cream. Fold in chocolate chips. Bake 15-18 minutes. Frosting: Cream butter until smooth and creamy. Add in powdered sugar slowly. Add extracts. Continue to beat for another 6 minutes. Add milk until desired consistency is reached. Fold in coconut and mix until just combined. Frost cupcakes, then sprinkle with toasted coconut. Drizzle: Combine dry ingredients, then add 1 tsp of milk. Really mix, as you want it to be glaze-y. Add more milk is too thick; more sugar if too thin.

MOCHA COCONUT FRAPPES

Mocha Coconut Frappes image

Provided by Duff Goldman

Categories beverage

Time 15m

Yield two 12-ounce frappes

Number Of Ingredients 9

Ingredients

1 cup coconut cream
1 1/2 cups coconut milk
3/4 cup strong brewed coffee or cold brew
2 cups ice
3 tablespoons sugar, plus 1 teaspoon more for the whipped coconut cream (see Cook's Note)
2 tablespoons natural cocoa powder, plus more for dusting
1 teaspoon pure vanilla extract
Pinch kosher salt
2 tablespoons sweetened shredded coconut, toasted

Steps:

Place the coconut cream in a large bowl, or the bowl of a stand mixer if using, and refrigerate for 10 minutes.
Add the coconut milk, coffee, ice, 3 tablespoons sugar, cocoa powder, vanilla and salt to a blender and blend on high speed until smooth and frothy, about 1 minute. Pour the frappe into 2 glasses and refrigerate while you whip the coconut cream.
Whip the chilled coconut cream and the remaining 1 teaspoon sugar in a stand mixer, or with a hand mixer, until it holds soft peaks, about 1 minute. Transfer to a piping bag fitted with an open star tip and pipe a swirl of whipped cream onto each drink. Sprinkle the cream with the toasted coconut and dust lightly with cocoa powder.

STARBUCKS' MOCHA COCONUT FRAPPUCCINO (COPYCAT)

Starbucks' Mocha Coconut Frappuccino (Copycat) image

This is my absolute favorite chilled coffee drink and a must try if you like coconut! You can substitute the milk and sugar for 2 cups of ice milk for a smoother, more creamy drink if you prefer!

Provided by Cook4_6

Categories Beverages

Time 35m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup shredded coconut
3/4 cup coffee (Starbucks Italian Roast)
1 cup milk
5 tablespoons chocolate syrup
2 -3 tablespoons sugar
2 cups ice
1/2 cup whipped cream, canned (optional)

Steps:

Preheat oven to 300°F.
Spread shredded coconut on a baking sheet and toast coconut in the oven.
Stir the coconut around every 10 minutes or so for even browning. After 25 to 30 minutes the shredded coconut should be light brown. Cool it off.
Make double-strength coffee by brewing by standard method, or make a double shot of espresso.
Chill before using.
To make the drinks, combine cold coffee, milk, 1/3 cup of the toasted coconut, chocolate syrup, and sugar in a blender. Blend until sugar is dissolved.
Add ice and blend until ice is crushed and the drink is smooth.
Pour drinks into two 16-ounce glasses. Garnish each drink with whipped cream, a drizzle of chocolate, and a pinch of some of the remaining toasted coconut. Add a straw to each one.

Tips:

For a richer mocha flavor, use dark chocolate or espresso powder in the cupcake batter.
Make sure the coffee is cold before adding it to the batter. This will prevent the cupcakes from becoming too dense.
Chill the cupcakes completely before frosting them. This will help the frosting set properly.
If you don't have a piping bag, you can use a Ziploc bag with the corner snipped off to create the frosting swirls.
Garnish the cupcakes with additional grated chocolate or coconut before serving.

Conclusion:

These Mocha Coconut Frappuccino Cupcakes are a delicious and easy-to-make treat that are perfect for any occasion. They are sure to be a hit with coffee and coconut lovers alike. So next time you're looking for a fun and festive dessert, give these cupcakes a try!