Pumpkin Cupcakes with Coconut Filling and Chocolate Cream Cheese Frosting {and an Amazon Giveaway!}

Pumpkin Cupcakes with Coconut Filling and Chocolate Cream Cheese Frosting are going to give you your pumpkin fix in a super moist way, with a surprise coconut filling and luscious chocolate cream cheese frosting.  These gems are sure to get you in the mood for fall!

pumpkin cupcakes with coconut filling and chocolate cream cheese frosting1

Happy first birthday to my blog!!  It’s been a wonderful year filled with recipe successes (as well as disasters).   I’ve learned so much about blogging this year, including food photography, social media, and WordPress.  I have a lot more to learn, and I’m very eager to do it.  Blogging has pushed me to try new things in the kitchen and develop more of my own recipes.   I’ve been very inspired by countless bloggers, as well, and love the support I’ve received from so many.   I’m celebrating my blog’s anniversary by giving away an Amazon gift card.  Details are below!

pumpkin cupcakes with coconut filling and chocolate cream cheese frosting4

Now, we need to talk cupcakes before we get to that giveaway.  I’ve held off of the pumpkin recipes as long as possible, and I felt that celebrating my blog’s anniversary was a great time for the first one!  I love pumpkin, and it’s one of the ingredients that I look forward to the most in the fall.  I had to make some type of cake for this occasion, and these cupcakes were some of the best ones to come out of my kitchen.  The cake is moist and delectable, and the coconut filling is reminiscent of a macaroon cookie.  I adore the pumpkin-chocolate combination, so I added melted chocolate to the cream cheese frosting, and this cupcake was created.

pumpkin cupcakes with coconut filling and chocolate cream cheese frosting2

The cupcakes themselves are so light with just the perfect amount of spice.  They really don’t need filling, but I wanted to something a bit special.  I’m now hooked on the pumpkin-coconut combination, so I’m sure I will be doing more with that this fall!  If you do decide to make these cupcakes with the filling, simply fill the cupcakes about 1/4 of the way full of batter, then top the batter with a teaspoon of the filling.  I used a bit more than that, and it was a bit too much.  Top the filling with more batter, and bake.

pumpkin cupcakes with coconut filling and chocolate cream cheese frosting3

I love cream cheese frosting with pumpkin cake, so that had to be done.  Ever had chocolate cream cheese frosting?  So good!  I beat in melted and cooled semi-sweet chocolate chips with the cream cheese frosting, but I’m thinking dark chocolate would be absolutely delicious next time.   :smile:

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I will definitely be whipping up at least one more batch of these, with or without filling doesn’t matter.  The one cupcake I had just wasn’t enough.   😉

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amazon logo2

It’s time to talk giveaway!  I took a little poll on Facebook, and the consensus was that most would love an Amazon.com gift card over Anthropologie.  Enter for your chance to win a $50 Amazon gift card!  

How to Enter:

Simply leave a comment below stating what you would purchase with an Amazon gift card.

For additional entries, use the social media icons on the top right to subscribe to Flavor the Moments via Pinterest, Twitter, Instagram, or Google+, like me on Facebook, or subscribe via RSS feed.  You can also enter your email address so that you’ll get all of my posts via e-mail.  You must add one comment for each additional entry, stating which social media platform you subscribed to in order to receive the extra entry or entries.  

Giveaway closes at midnight on Sunday, September 15, 2013.  Good luck!


Pumpkin Cupcakes with Coconut Filling and Chocolate Cream Cheese Frosting {and an Amazon Giveaway!}
Prep time
Cook time
Total time
Pumpkin Cupcakes with Coconut Filling and Chocolate Cream Cheese Frosting are going to give you your pumpkin fix in a super moist way, with a surprise coconut filling and luscious chocolate cream cheese frosting. These gems are sure to get you in the mood for fall!
Serves: 12 cupcakes
  • Coconut Filling:
  • 1 egg white
  • ⅛ teaspoon cream of tartar
  • pinch of salt
  • ¼ cup granulated sugar
  • 1 tablespoon all purpose flour
  • 1 cup sweetened flaked coconut
  • 1¼ cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • 1 stick unsalted butter, room temperature
  • ½ cup light brown sugar, packed
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • ¾ cup pumpkin puree (not pumpkin pie filling)
  • ¼ cup hot water
  • 1 teaspoon pure vanilla extract
Cream Cheese Frosting:
  • 4 ounces ⅓ less fat Neufchatel cream cheese, room temperature
  • 3 tablespoons unsalted butter, room temperature
  • 3½ cups powdered sugar
  • ¾ cup semi-sweet chocolate chips, melted and cooled slightly
Prepare the filling:
  1. Using a stand mixer, beat egg white, cream of tartar, and salt at medium high speed until fluffy, about 1 minute. Add sugar and beat on high until stiff peaks form. Stir the 1 tablespoon of flour into the flaked coconut, then stir gently into the egg white mixture. Set aside.
Prepare the cupcakes:
  1. Preheat the oven to 350 degrees and line a standard muffin pan with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
  3. In a large bowl, beat butter on medium speed until fluffy, about 1-2 minutes. Add the brown sugar and granulated sugar and beat until well incorporated. Add the eggs one at a time, beating on low speed until combined after each addition. Mix in the pumpkin and vanilla. Reduce the speed to low and add ⅓ of the flour mixture, alternating with the hot water, beginning and ending with the flour mixture.
  4. Fill muffin cups ¼ full of batter. Place 1 teaspoon of the coconut filling in the center of the batter. Add more batter, filling the liners about ⅔ of the way full. Bake on the center rack of the oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack for 10 minutes. Remove the cupcakes from the pan and continue to cool completely on the wire rack.
Prepare the frosting:
  1. Place the cream cheese, butter, and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat at low speed until incorporated, then beat at medium high speed for 2-3 minutes, until the frosting is light and fluffy.
  2. Place the chocolate chips in a microwave safe bowl. Heat at medium power for 1 minute. Stir, then heat at medium power at 30 second intervals, stirring after each. When the chocolate is completely melted and smooth, let it stand about a minute to cool slightly. Add the chocolate to the frosting and beat at medium high until completely incorporated.
  3. When the cupcakes are completely cool, frost and decorate with mini chocolate chips and roasted coconut chips, if desired. Store leftover cupcakes in the refrigerator in an air tight container. Enjoy!
Cupcakes are great with or without filling!

For basic cream cheese frosting, omit the melted chocolate.

Coconut Filling recipe adapted from King Arthur Flour.
Cupcake recipe adapted from the Cupcake Diaries cookbook.
Frosting recipe by Flavor the Moments.


  1. says

    Pumpkin and chocolate is amazing already and then you add in coconut?? Wow!! I am in love with this creation!! Happy happy blogiversary. I am so happy to have found your blog and I love visiting every time there is a new post. (Oh I would buy cookbooks…I have a cart full of books on Amazon lol!)

    • says

      Thanks, Zainab! I’m thrilled that I found your blog — it’s very inspiring and I love seeing what lovely recipe you’re going to come up with next! Cookbooks are my favorite thing to order on Amazon!

  2. says

    You know the way to my heart! I absolutely love pumpkin and wait year round for it to be socially acceptable to eat. The addition of coconut sounds fantastic. Happy blog birthday!

    With the gift card, I’d finally buy some of the photo-taking-stuff that Josh has had sitting in my amazon cart for a few months. He just randomly goes onto my account and adds the things he thinks we need :)

  3. says

    That is a seriously delicious sounding combination of flavors! Happy blog birthday!

    Amazon provides my household with about 1/2 of its needs. :) I would get something fun, though, like a new blender. I guess it is in the eye of the beholder what is fun, huh?

  4. says

    Happy 1 Year! Time sure does fly, doesn’t it?! The coconut in these cupcakes would be a big hit with me….so would the chocolate cream cheese frosting! :)

  5. says

    Oh geeeezzz! There is not one thing wrong with that title. Pumpkin, Chocolate, Coconut, Cream Cheese, Frosting, Amazon, Giveaway. I have a new vocabulary. Oh, and a FABULOUS looking recipe. Winner! YUM!!! Please send 2 dozen right over! :-) Pinning!

  6. Pamela says

    Congrats on turning 1! This is a great recipe as I love Pumkin and Coconut, and who doesn’t love cupcakes.

    I follow you on Facebook. I would use the Amazon card towards a pressure cooker for canning.

  7. says

    Happy Birthday to your blog, Marcie!!! I can’t believe it’s just one year old, because it looks so beautiful and professional right now! Well done :-)
    And these cupcakes look amazing. The chocolate + pumpkin + coconut combo must be to die for. I need to try these soon, but I’m so scared of making cupcakes :((( Anywway, I think I do need these in my life :-)

    And thanks for the giveaway, you’re so kind to your followers! If I had the card I think I’d buy (more) kitchen appliances. They’re never enough, are they? 😉

    • says

      I appreciate that, Consuelo, and thank you for all of your support! It’s taken a lot of time and work, but it really is fun, too! Cupcakes are really easy..I’ll bet you’d be a natural! One can definitely never have enough kitchen appliances, either.

  8. says

    Congrats on your blog-iversary lady! You should be very proud of your little corner of the internet. Your recipes are unique, your pictures are mouth watering and I love hearing all about your family and what’s happening in your life. Here’s to another year!

    xo Jackie

  9. says

    If they’re available online, I might have to purchase those cupcake papers you’re using. So cute! Otherwise, I have some birthdays coming up and I get a lot of presents from Amazon (:

  10. says

    Love these cupcakes, especially that surprise coconut filling. And congrats on 1 year! My 1 year blogging anniversary is actually in 2 days!

    And of course I would buy more cookbooks, my cart has way too much saved in it right now!

  11. Charlotte C says

    I would empty the entire contents of my wishlist (which consists of a bunch of weird food items and kitchen utensils) into my cart and click purchase – that would be so sweet!! 😀

  12. says

    Marcie, happy blog-a-versary! I have a hard time believing you’ve only done this for a year — impressive work, lady! Congrats to you, and I’m forward to reading many more posts.

    And, can I tell you how excited I was to read that the coconut filling in these cupcakes is similar to a macaroon?! I could eat macaroons for every meal. LOVE them, and I’m sure I would love these cupcakes too.

    How generous of you to give away an Amazon gift card! I could use another cupcake pan, so that’s what I would buy!

    • says

      Thank you, Jamie! This past year has been a lot of work, but it has been fun, too! I adore macaroons and just coconut in general, so it sneaks into a lot of things around here! Have a great day!

  13. says

    Oh, my lovely girl, Happy Bloggiversary!! How fun it must be. Loving your cupcakes, pinning this.
    I pretty much follow you everywhere..how creepy does that sound:)..Ofcourse, some beautiful cutting boards and baking stuff.

  14. Margot C says

    Those cupcakes literally inspire awe (awe inspiring!); did you create that right out of your own head? That’s so marvelous. I love the idea of that coconut filling. It may sound pedestrian to you but I might just try it in a basic chocolate cup cake, (can I get away with that? ) and then put vanilla icing with the coconut on top too.

    On Amazon I would buy more baking gear (I’m getting more proficient) maybe the Nordic Ware 01087 27-Piece Decorating Tip Set

    • says

      Thank you, Margot! I have seen chocolate cake filled with coconut, an I thought it would be great with pumpkin. Absolutely — I would fill a chocolate cupcake with this filling with vanilla frosting or ganache — yum!!

  15. Natasha says

    Wow – these are gorgeous! I would probably spend the Amazon gc on something for Halloween such as a wreath or yard decoration!!

  16. Karen says

    I may be the only one that has actually attempted to make this yummmo sounding cupcakes so I hate to leave a negative comment. Please help clarify your ingredients and instructions. For the Coconut Filling ingredients you list 1 tablespoon of all purpose flour and do not have listed Vanilla. However, when following the baking method in the Prepare The Filling instructions you do not list which step to add the flour but you do mention to stir in the vanilla. How much vanilla and when is the flour added?

    • says

      Hi, Karen! I apologize for the mix-up on this, and I will fix this on the recipe immediately. For the coconut filling, the 1 tablespoon of flour should be stirred in with the flaked coconut, then stirred into the egg white mixture. There is no vanilla in the filling, just in the cupcake. Again, sorry for the confusion and thank you for bringing this to my attention! :)


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