These chocolate coconut cupcakes are soft and moist with a rich chocolate flavour. They are topped with a fluffy coconut vegan buttercream that is seriously out of this world. These cupcakes are what a vegan dessert lover’s dreams are made of!
These chocolate coconut cupcakes are filled with sweet shredded coconut but the star of the coconut show is definitely the fluffy coconut buttercream.
This recipe is adapted from my wacky chocolate cake recipe and is not just dairy free, but accidentally vegan! These cupcakes are so moist that they actually make me wonder why eggs were ever used in cake recipes in the first place (and this is coming from a non-vegan!).
How to make Chocolate Coconut Cupcakes
These chocolate coconut cupcakes are made in one bowl, so they are quick, easy, and no fuss. Begin by combining all the dry ingredients for the batter in a medium sized bowl. Use a whisk to mix together the ingredients until any large clumps are gone. There may still be some very small clumps of cocoa powder that you can’t get with the whisk; that’s okay!
Next, add in all the wet ingredients and whisk. Finally, mix 1/2 cup of shredded coconut into the batter. Divide the batter between 12 cupcake liners, filling almost to the top, then bake for 18-21 minutes or until a toothpick inserted in the middle comes out clean.
Making the Vegan Coconut Buttercream
This vegan buttercream is so fluffy and full of coconut flavour, it really elevates these cupcakes and gives them that coconut kick! Dairy free buttercream is my favourite thing to make, and it tastes exactly like “real” buttercream.
This vegan buttercream recipe uses vegan butter and vegetable shortening at a 2:1 ratio so that you don’t get that shortening flavour. The reason for the vegetable shortening is because vegan butter doesn’t easily hold its consistency at room temperature. You can definitely sub the vegetable shortening for butter, but the buttercream just might not have the same consistency.
To make the coconut buttercream, start by creaming together the butter and shortening until smooth. Then mix in the remaining ingredients until combined. That’s it!
For the toasted coconut, pour 1/4 cup of shredded coconut onto a baking sheet in an even layer then place in the oven for around 5 minutes. Keep an eye on it to make sure the coconut doesn’t burn! The coconut flakes should be golden in colour.
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.
How to store chocolate coconut cupcakes
These chocolate coconut cupcakes can be stored at room temperature for up to 6 days. Cupcakes tend to get dry if stored in the fridge, so room temperature is ideal.
Because the vegan buttercream is made with a mix of butter and shortening, it can be stored at room temperature without the risk of having the buttercream melt or slide around on the cupcakes and make a mess.
Can I freeze leftover coconut buttercream?
Yes! I love making buttercream ahead of time because it’s so easy to just pull it out of the freezer when you want to use it! I have at least 5 different flavours of vegan buttercream in my freezer at all times.
Store the buttercream in an airtight container in the freezer for up to 2 months. When you’re ready to use the buttercream, just let it thaw in the fridge for a couple of hours, give it a stir, and you’ve got fluffy coconut buttercream!
More Recipes You’ll Love
- Wacky Chocolate Cake with Fudgy Buttercream (Vegan)
- Stuffed Cookies and Cream Cookies (Dairy Free)
- Sugar Cookie Chocolate Ice Cream (Dairy Free)
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 @cookiedoughdiaries so I can check it out! If you want to save this recipe for later, you can pin it using the Pinterest button below.
Chocolate Coconut Cupcakes (Vegan)
Equipment
- Muffin tin
- whisk
Ingredients
Chocolate Coconut Cupcakes
- 1⅓ cup all-purpose flour
- ¾ cup granulated sugar
- ¼ cup cocoa powder
- ½ tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp vanilla extract
- ½ tsp coconut extract (optional)
- 1 tbsp white vinegar
- ⅓ cup vegetable oil
- 1¼ cup almond milk (or milk of choice)
- ½ cup sweetened shredded coconut
Coconut Buttercream
- 1 cup vegan butter (or regular)
- ½ cup vegetable shortening
- 3-3½ cup powdered sugar
- ½-1 tsp coconut extract
- ½ cup sweetened shredded coconut
- ¼ tsp salt
Instructions
Chocolate Coconut Cupcakes
- Preheat oven to 350°F and line a cupcake tin with 12 liners.
- In a medium mixing bowl, add the flour, sugar, cocoa powder, salt, baking soda, and baking powder and mix with a whisk until any clumps are gone.
- Add the vanilla and coconut extracts, oil, vinegar, and almond milk, and mix with a whisk until fully combined. Add in 1/2 cup shredded coconut and mix again.
- 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.
- After the cupcakes are done baking, pour 1/4 cup of shredded coconut onto a small baking sheet in an even layer. Place the coconut in the oven for 5 minutes or until they are appear golden and toasted. Keep a close eye on them the whole time so that they don’t burn! Transfer to a small bowl and set aside for later.
Coconut Buttercream
- In the bowl of a standing or electric mixer, whip together the butter and shortening until smooth.
- Mix in the vanilla, coconut extract, powdered sugar, remaining shredded coconut and mix until combined.
- Once the cupcakes have cooled completely, frost then sprinkle the toasted coconut on top, or dip the frosted cupcakes in the bowl of toasted coconut to coat.
- Store any extra buttercream in the an airtight container in the fridge for up to 1 week, or in the freezer for up to 2 months.
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