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A marble board with 4 chocolate frosted cupcakes with shredded coconut on the tops.

VEGAN CHOCOLATE COCONUT CUPCAKES

Tender, not dry, and easy vegan chocolate coconut cupcakes with a chocolate buttercream frosting. Perfect for any celebration.
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Course: Dessert
Cuisine: American
Keyword: chocolate cupcakes, dairy-free, eggless, vegan cupcakes
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 12 Cupcakes
Calories: 467kcal

Equipment

  • mixer
  • Oven

Ingredients

  • Dry Ingredients
  • 1 ¾ cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1 ½ teaspoon baking powder
  • 1 ½ teaspoon baking soda
  • ½ teaspoon ground salt
  • Wet Ingredients
  • 1/2 cup unsweetened applesauce + 1 tsp baking powder- mix well
  • 1/2 cup melted coconut oil
  • 3/4 cup granulated sugar
  • 2 teaspoon pure vanilla extract
  • 1 cup full fat coconut milk
  • 3/4 cup boiling water
  • Frosting
  • 16 tablespoon vegan butter at room temperature we recommend Miyoko’s or Earth Balance
  • 2 cups confectioner’s sugar
  • 1/3 cup cocoa powder
  • 1 teaspoon pure vanilla extract
  • shredded coconut

Instructions

  • Preheat oven to 350°F (176˚C) and line a muffin tin with cupcake papers.
  • Whisk the 1 ¾ cups all-purpose flour, 3/4 cup cocoa powder, 1 ½ tsp baking powder, 1 ½ tsp baking soda, and ½ tsp ground salt in a medium size bowl until fully combined.
  • Whisk the ½ cup applesauce and 1 tsp baking powder together in your stand mixers' mixing bowl. The applesauce will expand and become light and bubbly.
  • Add the 1/2 cup melted coconut oil, 3/4 cup granulated sugar, and 2 tsp pure vanilla extract to the mixing bowl and beat until light and frothy.
  • Add 1/3 of the flour mixture and blend until the flour is just beginning to combine, then add the 1/3 of the coconut milk to the mixing bowl and beat on a slow speed until just blended. Alternate the flour and milk by thirds until just blended.
  • On low speed, slowly add the boiling water until combined. The batter should be thin but not watery.
  • Use an ice cream scoop or a ladle to fill the cupcake papers 2/3 of the way full with the batter. Bake for 20-25 minutes. Check the centers with a toothpick to make sure they’re done. The toothpick should come out clean.
  • Remove the cupcakes from the pan after 10 minutes and cool completely on a wire rack before frosting.
  • For the Frosting
  • For best results, sift the confectioner’s sugar and cocoa powder to remove lumps.
  • Whip the 8 tbsp vegan butter, 2 cups confectioner’s sugar, 1/3 cup cocoa powder, and 1 tsp vanilla extract on medium high speed until the butter is completely incorporated and the frosting is creamy and fluffy.
  • Frost the cupcakes and dip them in the shredded coconut.
  • Store in the refrigerator in an airtight container. They should stay fresh for 4-5 days.

Nutrition

Serving: 6oz | Calories: 467kcal | Carbohydrates: 53g | Protein: 4g | Fat: 29g | Saturated Fat: 15g | Sodium: 361mg | Potassium: 241mg | Fiber: 3g | Sugar: 33g | Vitamin C: 1mg | Calcium: 38mg | Iron: 3mg