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Homemade Vegan Chocolate Coconut Cupcakes photo

Vegan Chocolate Coconut Cupcakes

These Vegan Chocolate Coconut Cupcakes are an indulgent treat! Moist, rich, and topped with creamy coconut frosting, they're sure to impress!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Vegan
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes:
  • 1 cup full-fat coconut milk adds creaminess and richness
  • 3/4 cup granulated sugar sweetens the cupcakes beautifully
  • 1/3 cup coconut oil softened
  • 1 teaspoon vanilla extract enhances sweetness and depth of flavor
  • 1 1/4 cup all-purpose flour the base of our cupcake batter
  • 1/3 cup cocoa powder sifted for rich chocolate flavor
  • 3/4 teaspoon baking soda helps the cupcakes rise
  • 1/2 teaspoon baking powder works with baking soda for texture
  • 1/4 teaspoon salt balances sweetness
For the Frosting:
  • 12 ounces coconut cream chilled overnight
  • 1/2 cup powdered sugar sweetens the frosting
  • 1/2 cup shredded coconut adds texture and flavor to frosting

Equipment

  • Muffin tin
  • Cupcake Liners
  • Mixing bowls
  • Whisk
  • Hand mixer or stand mixer
  • Spatula
  • Cooling rack

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners and set aside.
  2. Step 2: In a large mixing bowl, combine the full-fat coconut milk, softened coconut oil, granulated sugar, and vanilla extract. Whisk until smooth and well incorporated.
  3. Step 3: In another bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
  4. Step 4: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  5. Step 5: Fill each cupcake liner about 2/3 full with batter.
  6. Step 6: Bake for 18-20 minutes or until a toothpick inserted comes out clean. Allow to cool for 5 minutes before transferring to a cooling rack.
  7. Step 7: For the frosting, combine chilled coconut cream and powdered sugar. Beat until fluffy and creamy.
  8. Step 8: Once the cupcakes are cool, frost them with coconut frosting and sprinkle with shredded coconut.
  9. Step 9: Enjoy your Vegan Chocolate Coconut Cupcakes!

Notes

  • Store in an airtight container for up to 3 days at room temperature.
  • Freeze unfrosted cupcakes for up to 3 months.
  • For a lighter version, substitute half of the coconut oil with unsweetened applesauce.