Easy Chocolate Coconut Fall Spice Cupcakes…

Recipe- Cupcake- Chocolate Coconut- Food



Recipe- Chcocolate Cupcake- Cake Recipe-


Fall Cupcakes- Recipe- Food- Cook- Coconut- Chocolate


Fall is finally here… I can just smell the cinnamon, pumpkin spice, nutmeg and.., coconut?? Coconut isn’t quite the usual fall taste that would normally come to mind but for some reason, I have been craving it mixed with chocolate and all of the fall familiar spices.  I just went with it to see how the combination would taste.

So, I mixed up these delicious cupcakes by doctoring up ready-made frosting and cake mix. It’s quick and easy and the taste is really something fantastic.  It’s hard to believe they were made from a mix. The coconut just melds perfectly with the chocolate and the spices of fall.

So here is the recipe for my new favorite fall treat.

Chocolate Coconut Fall Spice Cupcakes


1 Box Betty Crocker Triple Chocolate Fudge Cake Mix
4 eggs
1-1/3 Cup Buttermilk
1/2 Cup melted butter cooled
Cupcake liners
1 teaspoon coconut flavoring (divided, save some for frosting)
2 teaspoon Cinnamon (divided, save some for frosting)
1-1/2 teaspoon pumpkin spice (divided, save some for frosting)
1 Container of Duncan Hines White Buttercream Frosting
1 Cup powdered sugar
(optional) flaked coconut to mix in with frosting or sprinkle on top

1) Glenda, my expert cake baker neighbor, always substitutes the exact measurements of water with buttermilk when making box cake mixes. She also recommends substituting melted real butter (cooled) for the same measurements of oil. It makes a HUGE difference and it makes the cake texture more like homemade. She also adds one more egg than what the box mix requires. This is such great information to know because it really does make a big yummy difference and makes box mixes taste homemade!

2) Preheat the oven to 350 degrees. Mix cake mix according to box and the substitutions above.  Add 1/2 teaspoon of the coconut flavoring, 1 teaspoon pumpkin pie spice and 1 teaspoon cinnamon and mix together.

3) I baked my cupcakes exactly 26 minutes and they were perfect. Let the cupcakes completely cool.

4) Mix the ready-made buttercream frosting in a mixer with the powdered sugar (to stiffen) and add the remaining 1/2 teaspoon of coconut flavoring, 1 teaspoon cinnamon and 1/2 teaspoon of pumpkin spice.  When I make these again, I will add 1/2 cup of flaked coconut into the frosting.  I think it would really enhance the coconut taste.

I piped on my frosting and I left some plain and others I sprinkled with coconut and cinnamon.


Recipe- Chcocolate Cupcake- Cake Recipe-
Fall Cupcakes- Recipe- Food- Cook- Coconut- Chocolate


This recipe is so easy and quick and it tastes so wonderful! I hope you give it a try!

Well friends, I am still busy working on my bedroom revamp project and I made a decision on the paint color and the room is getting painted today! I will be sharing several of the projects that I have done so far next week. In the meantime, I will be back for Friday Favorites. If you missed last week’s Friday Favorites, “Master Bedroom Paint Color Inspiration”, you can go to the link by clicking the image below:


Bedroom- Interior Design- Paint Colors

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5 Responses to Easy Chocolate Coconut Fall Spice Cupcakes…

  1. Jennifer says:

    Sounds like a yummy combo of ingrediants. Now I just need to get the hubby to get over his distaste of coconut! Your bedroom inspiration looks lovely by the way:)

  2. I love coconut too! I add it to cookies whenever I can, and it adds such great texture and sweetness. xo

  3. Shirley Johnstone says:

    Sounds yummy, I think I’ll substitute some of the butter for coconut oil and make it a wee bit healthier and still get the coconut taste! 🙂

  4. Pingback: 40 Creative Fall Decorating, Entertaining and Recipe IdeasThe Creativity Exchange

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