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5 from 1 vote

Black Thai Cupcakes

These are black bottom cupcakes with Thai spices like coconut and pandan and a little kick from smoked paprika and smoked sea salt.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: black bottom cupcakes, black thai cupcake recipe, black thai cupcakes
Servings: 24 cupcakes
Calories: 304kcal


  • 2 ¼ C coconut milk
  • 2 pandan leaves cut in half
  • 2 C flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp smoked paprika
  • ½ tsp smoked sea salt
  • ¾ C unsalted butter room temperature
  • 2 1/3 C sugar
  • 3 large eggs room temperature
  • 2/3 C canned black-eyed peas drained and mashed
  • 5 oz bittersweet chocolate melted
  • 8 oz cream cheese room temperature
  • 2/3 C cacao nibs
  • 2 banana leaves


  • In a small saucepan, bring coconut milk and pandan leaves to a boil. Reduce to a simmer for approximately twelve minutes or until there is ¾ cup coconut milk remaining.
  • Remove saucepan from heat and let cool.
  • Remove pandan leaves and squeeze any liquid remaining in the leaves into the coconut milk.
  • Preheat oven to 350 F.
  • In a medium-sized bowl, whisk flour, baking powder, baking soda, smoked paprika, and smoked sea salt.
  • In a large bowl, beat butter and 2 cups sugar until light and fluffy.
  • Beat in 2 eggs, black-eyed peas, 1/2 cup of the reduced coconut milk, and melted chocolate.
  • Fold flour mixture into the wet ingredients a little bit at a time until just combined.
  • In a small bowl, mix cream cheese, the remaining reduced coconut milk, 1 egg, and cacao nibs.
  • Use kitchen scissors to cut 24 4 ½ inch diameter circles out of the banana leaves.
  • Soak the banana leaf circles in warm water for three minutes to make them more malleable and then press them into the wells of two cupcake tins.
  • Once they are shaped, make sure there is no standing water on the leaves. If necessary, pat dry with a kitchen towel.
  • Fill each banana leaf 2/3 full with the chocolate batter.
  • Place a tablespoon of the cream cheese mixture centered on the top of each filled leaf.
  • Bake for 30 minutes or until a toothpick comes out dry.


Calories: 304kcal | Carbohydrates: 33g | Protein: 3g | Fat: 18g | Saturated Fat: 12g | Cholesterol: 46mg | Sodium: 117mg | Potassium: 158mg | Fiber: 1g | Sugar: 22g | Vitamin A: 355IU | Vitamin C: 0.2mg | Calcium: 38mg | Iron: 1.9mg