Coconut Cloud Cupcakes

Coconut Cloud Cupcakes

These chocolate cupcakes covered in pink fluff frosting and shredded coconut are dreamy and delicious. I made these bundles of joy from Passion for Baking’s new cookbook. Do you know Manuela? She’s a blogger/baker from Norway and she makes the most beautiful desserts. All of her sweets and photos are impeccable. I first found her on instagram and was immediately wowed. Check her out on instagram and her blog if you want to know more. You won’t be disappointed. In the meantime, let’s love on these cupcakes.

Cupcake Batter

This batter! I think I really just need a spoon.

Manuela's Chocolate Cupcakes

But no, it’s much better that we bake them.

Fluff Frosting

So we can cover them in delicious fluff frosting.

Pink Fluff Frosting

And, look how lovely it looks in light pink.

Swirled Fluff Frosting

To decorate, you can pipe swirls on top of cupcakes.


Then gently press sides and tops in unsweetened coconut.

Coconut Cupcakes

Once coated in coconut, you can use the palm of your hand to gently mold domed tops.

So cute!

Chocolate Cupcake

And so so good!

Here’s the recipe:

Coconut Cloud Cupcakes
Yield: 18 cupcakes

Coconut Cloud Cupcakes

Prep Time 10 minutes
Cook Time 18 minutes
Additional Time 1 hour
Total Time 1 hour 28 minutes


Manuela’s Chocolate Cupcakes

  • 3/4 cup unsalted butter, at room temperature, cut into pieces
  • 1-1/3 cup superfine sugar
  • 4 large eggs, room temperature
  • 2 cups, plus 1 tablespoon all purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup hot strong coffee
  • 1 cup heavy whipping cream, room temperature
  • 2 teaspoons vanilla extract

Fluff Frosting

  • 1 cup, plus 3 tablespoons superfine sugar
  • 1/2 cup light corn syrup
  • 1/3 cup, plus 1 tablespoon water
  • 5/8 cup (150g) egg whites
  • 1 teaspoon vanilla
  • pink icing color
  • unsweetened coconut
  • heart candies (optional)


  1. For cupcakes: Preheat oven to 350 degrees Fahrenheit and line cupcake pans with paper liners.
  2. Sift flour, cocoa powder, baking soda and salt in a bowl twice and set aside.
  3. In a bowl of a stand mixer, cream the butter and sugar together until light and fluffy, about six minutes.
  4. Add the eggs, one at a time, mixing slowly after each addition, but not more than 30 seconds. Add vanilla when adding the last egg.
  5. Slowly add half of the flour mixture to the butter mixture, then add the hot coffee, beating slowly until incorporated. Add the remaining flour mixture, followed by the heavy cream. Mix on medium until just combined, about a minute.
  6. Scoop batter into baking cups so that each cup is about 3/4 full. Bake 16-18 minutes or until a toothpick inserted comes out clean. Remove from pans and let cool.
  7. For fluff frosting: Combine 1 cup sugar, light corn syrup, and water in a small saucepan fitted with a candy thermometer. Stir until completely dissolved and let it heat over medium-low heat until temperature reaches 240 degrees F.
  8. Add egg whites to stand mixer and mix on low speed; as soon as it begins to foam, add the three tablespoons of sugar, one at a time.
  9. When syrup reaches 240 degrees F, slowly pour the sugar syrup into egg whites, aiming for the side of the bowl. When all syrup has been added, turn mixer to medium high speed and whisk until frosting becomes thick and glossy and holds a firm peak. The bowl will be slightly warm. Once frosting is ready, add vanilla and a couple of drops of food coloring. Mix until just combined.
  10. To decorate: Fill decorator bag fitted with a large round tip with fluff frosting. Pipe swirls on top of cupcakes and then gently press sides and top into a bowl filled with unsweetened coconut. Use palm of your hand to help shape round tops if needed. Top with Valentine’s Day candy hearts if desired.
  11. Serve cupcakes the same day.


Adapted from Love, Manela, The Baking Book, 2016


Enjoy!!! Plus, take a peek at some of the pics below to visually sample some of the sweets in Manuela’s beautiful book.

Love, Manuela – The Baking Book

Passion For Baking

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28 comments on “Coconut Cloud Cupcakes”

  1. Haaaa me fez lembra dos cupcakes da minha vozinha, Já da água na boca só de olhar as fotos kjkj, Vou fazer para meus filhos, Tem mais sabores desse cupcakes??

  2. Thank you, very good

  3. Wow Angie, your cupcakes look delicious! Thank you for sharing your recipes :)

  4. Very appetizing, thank you for sharing the recipe.

  5. Does anybody know if you can make the frosting the day before? And just refridgerate until needed? :) 

  6. I love chocolate

  7. Girl I love cup cakes and their recipes are really delightful and quite easy to make. I really liked it.

  8. It’s so good and i wanna make everyday

  9. Delicious!!! Very Good

  10. What would you recommend to substitute for the hot coffee? I can’t have coffee, but I must try these divine cupcakes! 

  11. I love all the baking items you make and Thank you for sharing

  12. Hi there! These look beautiful AND delicious! I’m wondering: Would they still be good without the coconut? Also, would it be okay to use sweetened coconut instead of unsweetened, which is harder to find in my area? Thanks!

  13. manuela’s recipes delicious!!

  14. Oh my goodness, I definitely want to try this recipe.

  15. I love these! They are so beautiful and I bet they taste divine! Coconut and chocolate is just a perfect combo! Thank you for sharing the recipe!

  16. Kids would love these at bake sale! question: can I use store bought egg whites? figured that would be easier to measure out the 5/8 cup.. Thank you!

  17. They look so delicious.  Especially the frosting. Good job. 

  18. Good Morning and thank you! Now I’m hungry! LOL!

  19. The frosting on these looks soooooooooo good!

  20. OMG those look like homemade versions of the snowballs I ate as a kid :D

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