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Vegan Chocolate Coconut Cupcakes

These Vegan Chocolate Coconut Cupcakes are rich, decadent, and bursting with tropical coconut flavor. A delightful treat that everyone will love!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 12 servings

Ingredients

For the Cupcakes:

  • 1 cup full-fat coconut milk
  • 3/4 cup granulated sugar
  • 1/3 cup coconut oil (softened)
  • 1 teaspoon vanilla extract
  • 1 1/4 cup all-purpose flour
  • 1/3 cup cocoa powder (sifted)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

For the Frosting:

  • 12 ounces coconut cream (chilled overnight)
  • 1/2 cup powdered sugar
  • 1/2 cup shredded coconut

Instructions

  • Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  • In a large mixing bowl, combine 1 cup of full-fat coconut milk, 3/4 cup of granulated sugar, 1/3 cup of softened coconut oil, and 1 teaspoon of vanilla extract. Whisk until smoothly combined.
  • In another bowl, sift together 1 1/4 cups of all-purpose flour, 1/3 cup of cocoa powder, 3/4 teaspoon of baking soda, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt.
  • Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine.
  • Spoon the batter into the prepared muffin tin, filling each liner about 2/3 full.
  • Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.
  • While the cupcakes cool, take 12 ounces of chilled coconut cream and whip it with an electric mixer until light and fluffy. Gradually add in 1/2 cup of powdered sugar until well incorporated.
  • Once the cupcakes are completely cool, use a piping bag or a spatula to frost each cupcake with the coconut cream frosting.
  • Top each cupcake with shredded coconut for a delightful finish.

Equipment

  • Muffin Tin
  • Cupcake Liners
  • Mixing bowls
  • Electric Mixer
  • Whisk
  • Spatula

Notes

  • Ensure your coconut cream is chilled overnight for the best frosting texture.
  • Feel free to fold in vegan chocolate chips or nuts into the batter for added flavor.
  • Store in an airtight container at room temperature for up to 3 days.