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chocolate coconut cupcake with a bite out of it

Chocolate Coconut Cupcakes (Vegan)

Gabriela Dasilveira
These vegan chocolate coconut cupcakes are soft and moist, with a rich chocolate flavour. Topped with a fluffy coconut vegan buttercream – these cupcakes are what a vegan dessert lover’s dreams are made of!
Prep Time 20 mins
Bake 20 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 300 kcal

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
  • cup  vegetable oil
  • 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.
Keyword Vegan