Name: Vanilla Bean Mini Chocolate Chip Cupcakes with Coconut Cream Cheese Frosting Recipe
Prep time: 20 min
Cook time: PT-491403H30M17S
Total time: 40 min
Cuisine: American
Ingredients: 1 stick unsalted butter, melted and cooled; 1 1/2 cups all purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 vanilla bean, seeds scraped, pod discarded; 3/4 cup granulated sugar; 1 large egg; 1/4 cup plain Greek yogurt (0% or 2% fat); 2 teaspoons vanilla extract; 3/4 cup milk (unsweetened vanilla almond milk recommended); 1/2 cup mini semisweet chocolate chips, tossed in 1/2 teaspoon flour; 12 tablespoons (1 1/2 sticks) unsalted butter, softened; 4 ounces cream cheese, softened; 1 teaspoon coconut extract; 1 teaspoon vanilla extract; 3/4 cup sweetened shredded coconut; 2 1/2 cups powdered sugar; Unsweetened coconut flakes, toasted for garnish (optional)

Ingredients

For the cupcakes:

1 stick unsalted butter, melted and cooled

1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder

1/2 teaspoon salt
1 vanilla bean, seeds scraped, pod discarded

3/4 cup granulated sugar
1 large egg
1/4 cup plain Greek yogurt (0% or 2%)

2 teaspoons vanilla extract
3/4 cup milk (unsweetened vanilla almond milk recommended)
1/2 cup mini semisweet chocolate chips (tossed in 1/2 teaspoon flour)

For the frosting:

12 tablespoons (1 1/2 sticks) unsalted butter, softened
4 ounces cream cheese, softened

1 teaspoon coconut extract
1 teaspoon vanilla extract
3/4 cup sweetened shredded coconut

2 1/2 cups powdered sugar
Unsweetened coconut flakes, toasted for garnish (optional)

Instructions

Step 1: Preheat your oven to 350℉ and line a mini cupcake tin with liners. Set aside.

Step 2: In a medium bowl, whisk together the flour, baking powder, and salt.

Step 3: In a small bowl, add the vanilla bean seeds to the melted butter and whisk until the specks are well incorporated. Set aside.

Step 4: In a separate medium bowl, whisk together the egg and granulated sugar until combined. Stir in the Greek yogurt, vanilla extract, milk, and the butter-vanilla bean mixture until smooth.

Step 5: Gradually add the dry ingredients to the wet ingredients and mix just until combined. Gently fold in the floured mini chocolate chips.

Step 6: Spoon the batter into the cupcake liners, filling each about 3/4 full. Bake for 18-20 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.

Step 7: Let the cupcakes cool in the tin for 10-15 minutes, then transfer them to a cooling rack to cool completely before frosting.

Step 8: To make the frosting, beat the softened butter and cream cheese on high speed for 2-3 minutes until light and fluffy.

Step 9: Add the coconut extract and vanilla extract, then beat for another minute.

Step 10: Gradually add the powdered sugar, beating on high speed for 2-3 minutes until fully incorporated and fluffy.

Step 11: Reduce the mixer speed and fold in the sweetened shredded coconut. Beat for an additional 30 seconds to 1 minute.

Step 12: Transfer the frosting to a piping bag and frost the cooled cupcakes. If desired, garnish with toasted unsweetened coconut flakes.

Tips & Variations

For a dairy-free option, substitute the butter and cream cheese with plant-based alternatives and use coconut yogurt instead of Greek yogurt.

To enhance the coconut flavor, sprinkle toasted coconut flakes inside the batter along with the chocolate chips.

Use different extracts like almond or maple in the frosting for a unique twist.

Mini chocolate chips work best here as they distribute evenly in the small cupcakes without sinking.

Watch the toasted coconut closely to prevent burning; stirring constantly over medium heat helps achieve a golden color evenly.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Because of the cream cheese frosting, refrigeration is recommended to keep it fresh. Before serving, let the cupcakes sit at room temperature for about 20 minutes to soften the frosting. You can also freeze unfrosted cupcakes for up to 2 months; thaw completely before frosting.

FAQs

Can I use regular milk instead of almond milk?

Yes, regular cow’s milk can be used as a substitute. The almond milk adds a slight vanilla note, but any milk will work well in this recipe.

How do I prevent my cupcakes from sinking in the middle?

Make sure not to overmix the batter and avoid opening the oven door during baking. Also, ensure your baking powder is fresh and the oven is preheated to the correct temperature.