Passionfruit is one of my son’s favourite all-time flavours. Ever since he was very young (like 3yo), he’s gravitated to tropical fruit flavours.
For example, we’re talking dragonfruit, mango, and starfruit. These are all tropical fruits that are not native to North America.
When we went to Hawaii 2 years ago, he got to enjoy passionfruit (lilikoi) jam and ube.
He recently requested me to make these Coconut Passionfruit Cupcakes, so I guess he was missing those flavours.
And since it’s my birthday, I decided to make these coconut flavoured cupcakes, topped with a tart and tangy passionfruit ganache.
INGREDIENTS FOR THE COCONUT CUPCAKES
This coconut cupcake recipe is chock full of coconut aroma and flavour.
Definitely for coconut lovers. I use coconut 3 ways just in the cupcakes!
For the cupcakes, you’ll need:
- salted butter: at room temperature; I like using salted butter so I don’t have to add salt; you can certainly use unsalted butter and add a good pinch of salt
- coconut oil: also at room temperature so the ingredients can emulsify together nicely; adds additional coconut flavour
- granulated sugar: adds sweetness to the cupcakes
- coconut & vanilla extract: if you don’t have coconut extract, you can omit it, but don’t omit the vanilla extract — this is what gives the cupcakes its “cake” flavour
- egg: helps bind everything together
- cake flour: helps to keep the cupcakes light and fluffy; if you don’t have cake flour, you can use all-purpose flour — just be sure not to overmix the batter or you will end up with dense cupcakes
- coconut milk: for more coconut flavour and moisture; you can use any type of milk you like here
- baking powder: adds lift and lightness to the cupcakes
HOW TO MAKE THE CUPCAKES
This is a pretty simple, one-bowl recipe.
The only thing to note is that you need to have the ingredients at room temperature.
Because if you’ve ever tried to beat a cold egg with warm coconut oil, it looks like a curdled mess. Not that there’s anything inherently wrong with it — the batter just comes together more cohesively when everything is at room temperature.
So we’ll have everything at room temperature. Beat the coconut oil, butter, sugar, eggs, coconut and vanilla extract together in a bowl.
Sift in the cake flour and baking powder over the top, and alternate with the coconut milk, mixing in between.
Tip: Be careful not to overmix. This causes the gluten to build up and makes the cake not as tender.
Scoop the batter into a paper-lined muffin tray.
Bake at 350F for 18-20 minutes, or until a toothpick inserted comes out with the slightest crumbs.
For the passionfruit ganache — I used up all of my lilikoi (passionfruit) butter from our last trip to Hawaii.
However, I was able to get some passionfruit chocolate callets from a local award-winning chocolate shop, Beta5 Chocolates.
WHAT ARE CALLETS?
Chocolate callets are chocolate discs that are used for baking.
Callets are a standard size and are equal to ⅙ oz each.
The passionfruit callets are made with white chocolate and freeze-dried passionfruit, which imparts an intense tart and sweet flavour. (These chocolates are so good that my kids like to snack on them!)
2 INGREDIENT PASSIONFRUIT CHOCOLATE GANACHE FROSTING
That’s right, there’s only 2 ingredients in the ganache frosting:
- passionfruit chocolate callets
- heavy cream
HOW TO MAKE GANACHE
Combine the passionfruit chocolate callets with an equal amount of heated heavy cream.
As the warm cream melts the chocolate, whisk it to create a thick ganache. It’s luscious and fluffy.
Cool the ganache and frost (or pipe) it on the coconut cupcakes.
Ganache is my favourite way to make a frosting. It’s simple and always yields good results.
OTHER RECIPES YOU MAY LIKE
If you liked this recipe, try these:
If you’re looking for a way to taste the tropics, try these Coconut Passionfruit Cupcakes. They’ll transport you with their enticing aroma, sweet and tart flavour.
Let me know if you try out this recipe — tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Coconut Passionfruit Cupcakes
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 1 Tbsp coconut oil room temperature
- 1 Tbsp salted butter room temperature
- 3 Tbsp granulated sugar
- 1 large egg room temperature
- ½ tsp coconut extract
- ¼ tsp vanilla extract
- ½ C + 2 Tbsp cake flour
- ¼ tsp baking powder
- ¼ C coconut milk
- 100 g passionfruit couverture callets
- 100 ml heavy cream
- coconut flakes
- passionfruit flakes optional
Make the coconut cupcakes:
- Preheat oven to 375°F/191°C.
- In a large bowl, whisk together the coconut oil, butter, sugar, egg, coconut and vanilla extract.
- Sift in the cake flour and baking powder over top and alternate with the coconut milk in 2 batches, mixing with a spatula.
- Be careful not to overmix.
- Prepare a muffin tin with paper liners.
- Place a large scoop (I use an ice cream scoop) of batter into the liners and bake at 375°F/191°C for 18-20 minutes, or until a toothpick inserted comes out with the slightest crumbs clinging to it.
Make the passionfruit ganache:
- Place the passionfruit chocolate callets into a heat-safe bowl.
- In a small saucepan, heat up the cream over medium heat until scalding hot.
- Pour the hot cream over the callets and leave it sit for 1-2 minutes.
- Use a spatula to stir the cream and chocolate so that it melts and becomes homogeneous.
- Let it cool, cover and chill in the fridge.
- You can pipe or spread the ganache onto the cupcakes.
- (Fill a piping bag with the passionfruit ganache and fit with a piping tip if piping).
- Garnish with coconut flakes and passionfruit sprinkles.