Tropical Chocolate Mermaid Cupcakes #Choctoberfest

Tropical Chocolate Mermaid Cupcakes - Triple Chocolate Kitchen

Happy #Choctoberfest, y’all! Earlier today, I posted a fun Day of the Dead cupcake cake using chocolate cinnamon cupcakes, and I have a second cupcake recipe for you with this Tropica Chocolate Mermaid Cupcake recipe. It’s National Cupcake Day, after all!

I knew I wanted to do something with a mermaid theme that is more for adults instead of being cutey for kids. So, this recipe uses tropical flavors that make me think of the beach, which makes me of course think of mermaids.

These Tropical Chocolate Mermaid Cupcakes use beautiful and delicious sprinkles from our #Choctoberfest sponsor Sprinkle Pop. I used the Pie in the Sky sprinkle mix for these cupcakes to give them a mermaid look. You could also add some coconut flakes on top to drive home the tropical flavor, but I honestly don’t really care for shredded coconut.

Thank you, Sprinkle Pop, for making my cupcakes look so adorable! I love how this mix has bigger pearl sprinkles, as well as small hearts and stars.

If you haven’t yet, enter our #Choctoberfest giveaway now to win some sprinkles of your own (in addition to several other chocolate-themeded prizes!).

Here’s the printable mermaid cupcake recipe. Scroll down to see other #Choctoberfest recipes being posted today.


Tropical Chocolate Mermaid Cupcakes

These chocolate cupcakes get a tropical kick from coconut and orange flavors. Perfect mermaid cupcakes for a mermaid-themed party!


  • 1 cup sugar
  • 1 cup butter
  • 2 eggs
  • 1 1/2 teaspoon coconut extract
  • 1 cup buttermilk
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup cocoa powder
  • your favorite buttercream frosting
  • 1 teaspoon orange extract
  • 1/2 teaspoon coconut extract
  • Sprinkle Pop sprinkles


  1. Cream together the butter and sugar. Add eggs and 1 teaspoon of coconut extract and beat to combine.
  2. Sift together the dry ingredients.

  3. Alternate adding the dry mixture and buttermilk to the butter mixture until everything is well combined. Do not overmix.

  4. Line cupcake tins and then fill each one 2/3 to 3/4 full.

  5. Bake at 350 degrees Fahrenheit for approximately 30 minutes or until an inserted toothpick comes out clean.

  6. While cupcakes are cooling, add 1/2 teaspoon of coconut extract and the orange extract to your buttercream. Stir to combine.

  7. Once cupcakes have cooled completely, frost with buttercream and decorate with sprinkles.

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Allison is one of the co-founders here at The PinterTest Kitchen. She also works as a content marketing consultant and freelance writer - find out more at

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