whipped coconut milk chocolate chip muffins.

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this is me pondering what the actual difference is between a muffin and a cupcake….

these look like a cupcake…they smell like a cupcake…they are made similarly to a cupcake….yet they are a muffin….

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i think muffins are just more dense than cupcakes. cake should be light and airy.

and when you call something a “muffin,” it becomes an acceptable breakfast food. 😈 although this batch was more of an afternoon snack for pete & me when they were still with us.

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not sure why i took 8 zillion photos of the same thing, but muffins are just cute, ya know!?

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so i whip whip whipped up that thiccc part of (cold) canned coconut milk and made a thiccc muffin batter. that yielded a super moist and dense, yet fluffy, muffy. yum!

i used a wee bit of almond flour in addition to the all-purpose just for some varying textures and really enjoyed that. the other tweak worth mentioning is that i used 1/4 tsp vanilla extract and 1/4 tsp almond extract. i personally love almond extract in things like sugar cookies, but it is very overpowering. you could probably just use a tiny drop of almond extract in this recipe and still taste it. just beware of that, or use all vanilla if you prefer.

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this is one of those times when i am so sad these muffins are long gone. i want one baddddlyyyy.

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and they were so good kept in the fridge! i normally leave all baked goods at room temperature, but these were like cool little coconutty, chocolatey treats. and stayed super m o i s t. 😬

when pete tried one of these muffins, he said, “these are the best thing you’ve ever made.”

…i’m not sure about all thaaaat, but they were quite delicious. last night i made steak & potato burritos, and he said, “i’d buy this for $100.” yes he exaggerates, but he does not lie regarding food criticism, no no. he will be the first to tell me something’s too salty or weird. so i will take both of those compliments, thankyou.

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make these muffins for a breakfast/snack/dessert and live it up.

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i’ll have to try fresh blueberries in this whipped coconut milk version sometime when i’m in the blueb mood. that sounds gooooood, too.

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Whipped Coconut Milk Chocolate Chip Muffins

Makes 12 Muffins

Bake Time: 23 minutes // Total Time: 40 minutes


  • 1 1/2 cups all-purpose flour

  • 1/2 cup almond flour *

  • 1/3 cup white sugar

  • 2 tsp. baking powder

  • 3/4 tsp fine sea salt

  • 1/3 cup coconut oil, melted & cooled

  • 1 large egg

  • 1 cup of cold canned coconut milk (full-fat preferred - the thickened part), whipped with a hand mixer

  • 1/3 cup of the coconut milk liquid from the can

  • 1/2 tsp. vanilla extract, or 1/4 tsp. vanilla extract + 1/4 tsp. almond extract

  • 1 cup semi-sweet chocolate chips


Chill the canned coconut milk in the fridge for 24 hours.

Preheat oven to 350 degrees F. Prepare a muffin tin with paper liners and spray with non-stick spray.

In a large bowl, combine all the dry ingredients. In a separate bowl, scoop 1 cup of the cold, thickened coconut milk from the can with 1/3 cup of the coconut milk liquid. Whip it up with a hand mixer until fluffy and smooth.

Add the melted coconut oil, egg, and flavor extracts to the whipped coconut milk bowl, stirring between additions.

Add the dry ingredients to the bowl of wet ingredients and fold gently with a spatula until just combined. Gently fold in the chocolate chips. The mixture will be quite thick.

Scoop the muffin batter into the prepared liners, about 2/3 full. Place the muffin tin on top of a cookie sheet and bake in the oven for about 23 minutes, until a toothpick inserted comes out mostly clean. Remove from oven and cool slightly before serving.

These muffins stayed very moist and delicious at room temperature, but were also good kept cold in the fridge.

*You can omit the almond flour and use 2 cups of all-purpose flour if you prefer.


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german chocolate cake.

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i mentioned last year in my cupcake version of this recipe that this is what my mom always has for her birthday in april. so i associate german chocolate with springtime and also


coconut flakes and those dangerous little cadbury mini eggs are the eastery-est!

i like the dark chocolate ones best, but i can hang with milk chocolate toooooo.

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you can bruce bogtrotter that, no problem.

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i only live with one person so a wee 4 inch layer cake is the perfect size. plus, it's very cute & petite.

if you have a bigger familia, i'd double the cake batter recipe and use two 8 inch round cake pans. 

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this recipe is the exact same as my german chocolate cupcake version, but i altered the frosting recipe here since there's much more surface area to be covered with a layer cake. 

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if you're into coconut, this cake is for you! i basically subbed every coconut ingredient possible here. coconut sugar, coconut oil, and then both unsweetened and sweetened coconut flakes in the frosting. 

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what a sweet little cake baby.

and you can make it festive, too!

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German Chocolate Cake

Yields (1) 4 inch round 2-layer cake

Time: 1 hour


Chocolate Cake Layers

  • 3/4 cup coconut sugar (or granulated sugar)
  • 3/4 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 3/4 tsp. fine sea salt
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 large egg
  • 1/2 cup whole milk
  • 1 tsp. vanilla extract
  • 1/4 cup melted coconut oil
  • 1/3 cup boiling water
  • 2 oz. of a dark chocolate bar, chopped (I used Lindt 70% Dark Chocolate)

Coconut Pecan Frosting

  • 2/3 cup coconut sugar (or granulated sugar)
  • 3/4 cup evaporated milk
  • 5 TB. unsalted butter
  • 3 eggs, beaten in a separate small bowl
  • 1 1/2 cups unsweetened shredded coconut flakes
  • 2 cups sweetened shredded coconut flakes
  • 3/4 cup chopped pecans, plus a handful of extra for cupcake toppings
  • 1 tsp. vanilla extract
  • 1/4 tsp. fine sea salt


Preheat oven to 350 degrees F.  In a large mixing bowl, combine all the dry ingredients for the cake. In a smaller bowl, combine all of the wet ingredients for the cake, except the hot water.  Add the wet ingredients to the dry ingredients and mix to combine. Pour the boiling water into the mixture and stir. Lastly, fold in the chopped dark chocolate.

Line two 4" cake pans with parchment and add cooking spray. Fill the pans about 2/3 full with cake batter. Place the cake pan on top of a baking sheet when baking.

Bake for 26 minutes, testing the center at 24 minutes with a toothpick to see if it comes clean.

While the cake layers are baking, prepare the frosting.  In a sauce pan, combine the coconut sugar, evaporated milk, and butter on medium-high heat. In a small bowl, beat the eggs. Scoop 1/2 cup of the hot liquid from the pan into the bowl with the beaten eggs and whisk to temper. Add the egg mixture to the sauce pan.

Whisk continuously on medium-high until it begins to bubble. Once bubbling and thickened, remove from heat and add the vanilla & salt, chopped pecans and shredded coconuts. Mix well and let cool completely.

Remove cupcakes from oven once cooked through. When slightly cooled, transfer the cakes to a wire rack to cool all the way through.

Gently level the cake layers with a serrated knife and discard (or eat) the extras. Scoop a 1/2 inch layer of frosting to the leveled side of one cake layer, and stack the other layer on top so that the flat-bottom surface from the cake pan is the top of the cake. 

Using a spatula or butter knife, graze a thin layer of the coconut frosting all around the cake to create a sticky base. You can then use a spatula and/or clean hands to pack the frosting all over the exterior of the cake.

Slice and serve! Enjoy within 3 days.

Chocolate Cake recipe slightly adapted from Molly Yeh!

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happy easter!