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Vanilla Bean Mini Chocolate Chip Cupcakes with Coconut Cream Cheese Frosting Recipe

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★★★★★

4.9 from 118 reviews

Delight in these Vanilla Bean Mini Chocolate Chip Cupcakes topped with a luscious Coconut Cream Cheese Frosting. Moist mini cupcakes imbued with the warmth of real vanilla bean and studded with mini semisweet chocolate chips are perfectly complemented by a rich, fluffy frosting featuring cream cheese, butter, and shredded coconut, making this an irresistible treat for any occasion.

Ingredients

Scale

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% 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

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

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350℉ (175℃) and line a mini cupcake tin with paper liners. Set aside to ensure everything is ready for the batter.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agents and salt throughout the batter.
  3. Prepare Vanilla Butter Mixture: In a small bowl, add the seeds from the vanilla bean pod to the melted, cooled butter. Whisk together until the vanilla specks are well incorporated, infusing the butter with rich vanilla flavor.
  4. Combine Wet Ingredients: In a separate medium bowl, whisk the egg and granulated sugar until combined. Stir in the Greek yogurt, vanilla extract, milk, and your vanilla-infused melted butter. Mix until smooth and uniform.
  5. Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients and gently mix just until incorporated. Avoid overmixing to keep the cupcakes tender. Then fold in the mini chocolate chips that were tossed in flour to keep them from sinking.
  6. Fill Cupcake Tin: Spoon or pour the batter into the prepared mini cupcake liners, filling each about 3/4 full for proper rising without overflow.
  7. Bake: Bake in the preheated oven for 18-20 minutes or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
  8. Cool Cupcakes: Allow cupcakes to cool in the pan for 10-15 minutes before transferring them onto a cooling rack to cool completely. Frosting should only be applied once the cupcakes are fully cooled to prevent melting.
  9. Make Frosting: In a mixing bowl, beat softened butter and cream cheese on high speed for 2-3 minutes until light and fluffy. Add the coconut and vanilla extracts and continue beating for another minute to combine flavors.
  10. Add Powdered Sugar: Gradually add the powdered sugar, beating on high speed for 2-3 minutes until the frosting is fully incorporated and fluffy.
  11. Fold in Shredded Coconut: Reduce mixer speed and beat in the sweetened shredded coconut for an additional 30 seconds to 1 minute to evenly distribute it throughout the frosting.
  12. Frost Cupcakes: Transfer the frosting to a piping bag and frost the cooled cupcakes evenly.
  13. Optional Garnish: Toast unsweetened coconut flakes in a dry skillet over medium heat for a few minutes, stirring carefully until golden brown. Sprinkle toasted coconut flakes on top of the frosted cupcakes for an added crunch and flavor.

Notes

  • Make sure cupcakes are completely cooled before frosting to prevent the frosting from melting.
  • To prevent chocolate chips from sinking to the bottom, toss them in flour before folding them into the batter.
  • For dairy-free variations, substitute butter and cream cheese with plant-based alternatives.
  • To toast coconut flakes safely, keep a close watch to avoid burning, stirring often.
  • Mini cupcakes are perfect for portion control or party serving.

Keywords: vanilla bean cupcakes, mini chocolate chip cupcakes, coconut cream cheese frosting, mini cupcakes, dessert recipes, homemade frosting

Find it online: https://thefoodrecipe.com/vanilla-bean-mini-chocolate-chip-cupcakes-with-coconut-cream-cheese-frosting-recipe/