Chocolate Coconut Cupcakes

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These chocolate coconut cupcakes are soft and moist with a rich chocolate flavour. They are topped with a fluffy coconut buttercream and dipped in toasted coconut!

chocolate coconut cupcake with a bite out of it

This recipe was originally published in February, 2020. It has been updated with new detailed instructions and an ingredient photo.

These chocolate coconut cupcakes are filled with sweet shredded coconut but the star of the show is definitely the coconut buttercream.

This recipe is adapted from my wacky chocolate cake recipe and is not just dairy free, but accidentally egg free and vegan!

Coconut cupcakes are perfect for spring, Easter, or any other occasion and will be a hit for those with allergies and for those without!

Why You'll Love These Chocolate Coconut Cupcakes

These chocolate coconut cupcakes are secretly dairy and egg free but no one will even be able to tell!
The cupcakes are super easy to whip up and are made with just a few simple ingredients
The base of the cupcakes is made with oil, which gives them a moist, fluffy texture.
You'll want to make these all year long, but they're a family favorite for me around Easter and spring time!
Chocolate and coconut are two flavors that are a match made in heaven!

Ingredients Needed

Chocolate Coconut cupcakes ingredients in bowls with labels

Butter: Regular butter or vegan butter works fine.
Vegetable Shortening: If you are using a very soft, margarine-like vegan butter, I recommend using shortening as well. The reason for the vegetable shortening is because vegan butter doesn't easily hold its consistency at room temperature. If you are using regular dairy butter then you can substitute the shortening
Flour: I’ve tested these chocolate coconut cupcakes with all purpose flour, but if you’re gluten free you can use all purpose gluten free 1-1 baking flour.
Oil: using oil instead of butter will make the cupcakes extra fluffy! Make sure to use a neutral oil like canola, sunflower, or vegetable oil.
Cocoa Powder: I recommend using dutch processed cocoa powder.
Coconut Extract: if you don't have any, that's okay but it does provide a lot of the coconut flavor in these coconut cupcakes.

Step By Step Instructions

Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.

Step 1: Preheat oven to 350°F and line a cupcake tin with 12 liners. Add flour, sugar, cocoa powder, salt, baking soda, and baking powder to a medium bowl and whisk until any clumps are gone.

Step 2: Add the vanilla and coconut extracts, oil, vinegar, and milk, then whisk again until fully combined. Add in ½ cup shredded coconut and mix again.

Step 3: Add the vanilla and coconut extracts, oil, vinegar, and almond milk, and mix with a whisk until fully combined. Add in ½ cup shredded coconut and mix again.

Step 4: Divide the batter between the cupcake liners and bake for 18-21 minutes or until a toothpick inserted in the middle of a cupcake comes out clean.

Step 5: After the cupcakes are done baking, pour ¼ cup of shredded coconut onto a small baking sheet in an even layer. Place the coconut in the oven for 3-5 minutes or until they are appear golden and toasted. Transfer to a small bowl for later.

Step 6: In the bowl of a standing or electric mixer, whip together the butter and shortening (if using) until smooth.

Step 7: Mix in the vanilla, coconut extract, salt, powdered sugar, remaining shredded coconut and mix until combined.

Step 8: Wait until the cupcakes are completely cooled before frosting them. Then either sprinkle the toasted coconut on top or transfer the coconut into a bowl and gently dip the frosted cupcakes to coat them.

Chocolate coconut cupcakes in five steps

FAQs and Expert Tips

Can I store these cupcakes in the fridge?

I don't recommend storing these in the fridge - as it will dry them out. Store at room temperature instead.

Can I make these cupcakes gluten free?

To make these cupcakes egg, dairy, and gluten free, I recommend using a gluten free 1-1 all purpose baking flour.

Can I make these coconut cupcakes with regular ingredients instead of vegan?

Yes! Feel free to use regular dairy milk and regular butter - no one will be able to even tell that there aren't any eggs in them!

Expert Tips

Weighing Ingredients - I highly recommend using a food scale and measuring your ingredients (especially flour and cocoa powder) the metric way.
Over Mixing - don’t over mix the cupcake batter! We want to mix until the dry ingredients have disappeared and the ingredients are just combined.
Watch the Toasted Coconut Flakes - They can burn easily so be sure to keep a close eye on them the whole time so that they don’t burn!
Don't over-fill your cupcake liners - make sure not to fill the liners too high, or the batter will spill over when they bake!

chocolate coconut cupcake on parchment paper

Storage and Freezing Instructions

Store these coconut cupcakes at room temperature for up to 3-4 days, keeping in mind they will be freshest on the first day you make them!

To freeze the unfrosted cupcakes, let them cool completely, then wrap each one individually in plastic wrap and place in a large freezer bag or container.

Store in the freezer in a spot, being careful that they don't get crushed by anything else in the freezer.

Enjoy within 2-3 months. Let thaw at room temperature completely before frosting.

To freeze the buttercream, transfer it to an airtight container in the freezer for up to 2 months.

When you're ready to use it, just let it thaw in the fridge for a couple of hours, give it a stir or use a mixer to whip it up, and you've got fluffy coconut buttercream!

More Cookie Recipes You'll Love

If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.