Vegan Chocolate Cupcakes with Coconut Frosting offer a plant-based twist on a timeless dessert, combining rich, moist chocolate cake with a light, naturally sweet coconut topping. These cupcakes are a perfect indulgence for vegans, dairy-free eaters, or anyone looking to reduce animal products without sacrificing flavor. They are just as delicious, satisfying, and decadent as their traditional counterparts, while being completely free of eggs, dairy, and other animal-derived ingredients. This recipe is great for celebrations, casual baking days, or as an impressive treat to serve guests with dietary restrictions. Whether you’re new to vegan baking or a long-time plant-based eater, these cupcakes will become a go-to favorite thanks to their intense chocolate flavor, tender crumb, and delightfully creamy coconut finish.
The history of vegan baking is rooted in both necessity and innovation. Long before the modern vegan movement gained momentum, many cultures around the world developed dessert recipes that didn’t include animal products either due to availability, religious practices, or economic factors. The idea of chocolate cupcakes, however, emerged in the United States during the late 19th and early 20th centuries, popularized by home cooks and cookbooks promoting easy, individual-sized cakes that required no slicing. As veganism became more widespread in the late 20th and early 21st centuries, bakers began experimenting with plant-based ingredients to replicate the taste and texture of traditional baked goods. Vegan chocolate cupcakes quickly became a symbol of how far plant-based baking could go in matching, or even surpassing, classic recipes. Coconut, long used in baking across tropical and Asian cuisines, became a popular vegan frosting alternative due to its creamy texture and natural sweetness. Combining vegan chocolate cupcakes with coconut frosting bridges cultures, values, and modern dietary needs while celebrating indulgent flavor in a compassionate way.
Ingredients Breakdown
For the Vegan Chocolate Cupcakes:
- 1 cup (240ml) plant-based milk (such as almond, soy, or oat)
- 1 tsp (5ml) apple cider vinegar
- 3/4 cup (150g) granulated sugar or coconut sugar
- 1/3 cup (80ml) vegetable oil or melted coconut oil
- 1 tsp (5ml) vanilla extract
- 1 cup (120g) all-purpose flour
- 1/3 cup (30g) unsweetened cocoa powder
- 1/2 tsp (3g) baking soda
- 1/2 tsp (3g) baking powder
- 1/4 tsp (1g) salt
- 1/2 cup (120ml) hot water or brewed coffee (to enhance chocolate flavor)
For the Coconut Frosting:
- 1/2 cup (120g) solid coconut cream or full-fat coconut milk (chilled overnight and scooped)
- 1/2 cup (115g) vegan butter or coconut oil, softened
- 2 1/2 cups (300g) powdered sugar (ensure it’s vegan)
- 1 tsp (5ml) vanilla extract
- 1/4 tsp (1g) salt
- Optional: shredded coconut for topping
Step-by-Step Recipe
Begin by preheating your oven to 350°F (175°C) and lining a muffin tin with 12 paper cupcake liners. In a small bowl, mix the plant-based milk and apple cider vinegar and let it sit for 5–10 minutes to curdle—this creates a vegan “buttermilk” that helps tenderize the cake. In a large mixing bowl, whisk together the sugar, oil, vanilla extract, and the prepared buttermilk. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt to eliminate lumps and ensure even mixing. Gradually add the dry ingredients to the wet mixture, stirring gently to combine. Slowly pour in the hot water or coffee and whisk until the batter is smooth and slightly runny.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
While the cupcakes are baking and cooling, prepare the coconut frosting. Scoop the solid cream from the chilled can of coconut milk, or use coconut cream directly. In a mixing bowl, beat the coconut cream with vegan butter (or coconut oil) on medium speed until smooth and fluffy. Add the powdered sugar, vanilla extract, and salt, and continue mixing until the frosting reaches your desired consistency. If needed, refrigerate the frosting for 10–15 minutes to firm it up before piping or spreading it onto the cupcakes.
Once the cupcakes are fully cooled, use a piping bag or offset spatula to frost each one generously. Sprinkle the tops with shredded coconut if desired for added texture and a decorative touch. Serve immediately or store in an airtight container at room temperature for a day or in the fridge for up to 4 days.
Tips for the Perfect Vegan Cupcakes
Use room-temperature ingredients where possible to help them blend better and result in a smoother batter. Allow the vegan “buttermilk” to fully curdle before adding it to the mixture for the best texture. Sifting the dry ingredients prevents clumps and ensures a uniform crumb. Don’t overmix the batter once the dry ingredients are added—this can make the cupcakes dense. Brewed coffee adds depth to the chocolate flavor without making the cupcakes taste like coffee. Let the cupcakes cool completely before frosting to prevent the frosting from melting. For extra coconut flavor, add 1/2 teaspoon of coconut extract to the frosting or sprinkle toasted coconut flakes on top. Chill the frosting before piping if it’s too soft, especially in warmer climates.
Variations and Customizations
This recipe is highly flexible. For gluten-free cupcakes, use a 1:1 gluten-free flour blend in place of regular flour. Substitute the cocoa powder with carob powder for a caffeine-free option. Add mini vegan chocolate chips or chopped nuts to the batter for extra texture. For a deeper coconut flavor, mix shredded coconut directly into the batter or use coconut sugar as the sweetener. If you prefer a fruitier twist, fill the center of each cupcake with raspberry or cherry preserves before baking. You can also make a mocha version by adding a teaspoon of espresso powder directly into the dry ingredients. For a nutty variation, swirl in almond or cashew butter into the frosting. Decorate with dark chocolate shavings, berries, or edible flowers for a beautiful finish.
Health Considerations and Nutritional Value
Vegan chocolate cupcakes with coconut frosting are a more inclusive dessert option, especially for those with dairy or egg allergies. Using plant-based milk, coconut oil, and vegan butter makes this recipe cholesterol-free and lower in saturated fat compared to traditional versions, depending on the ingredients used. Each cupcake provides energy and carbs from flour and sugar, but also contains beneficial fats from coconut and potential fiber from whole-food additions like shredded coconut or nut butters. You can reduce the sugar content by using a sugar substitute like maple syrup or erythritol and make the frosting lighter by using whipped coconut cream instead of powdered sugar. Always check that the powdered sugar is certified vegan, as some brands use bone char in processing. For those monitoring fat intake, swap oil for applesauce in the batter for a lower-fat version. While these cupcakes are still a treat, they’re a more mindful indulgence for those following plant-based or allergy-friendly diets.
FAQ
Can I make these cupcakes gluten-free?
Yes, just use a gluten-free 1:1 flour blend in place of regular all-purpose flour. Make sure all other ingredients are also certified gluten-free.
How should I store these cupcakes?
Store them in an airtight container at room temperature for up to one day, or in the refrigerator for 3–4 days. Bring to room temperature before serving for best flavor and texture.
Can I freeze these cupcakes?
Absolutely. Freeze unfrosted cupcakes tightly wrapped for up to two months. Thaw overnight in the refrigerator and frost before serving. Frosted cupcakes can also be frozen but are best flash-frozen first.
What can I use instead of coconut frosting?
Try a vegan chocolate ganache, cashew cream frosting, or a fruit-based glaze made from pureed berries and powdered sugar.
Is there a substitute for coconut cream?
Yes, you can use vegan buttercream made with margarine or shortening, or make a simple frosting using soaked blended cashews with sweetener and vanilla.
Can I make these without coffee?
Yes, simply use hot water instead. The coffee enhances the chocolate flavor, but it’s not essential to the recipe.
Vegan Chocolate Cupcakes with Coconut Frosting
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 cups all-purpose flour
- 1/3 cup sifted cocoa powder
- 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 the oven to 350°F (175°C) and line a cupcake pan with paper liners. In a large mixing bowl, whisk together the coconut milk, granulated sugar, and softened coconut oil until well combined. If the coconut oil is still solid or clumpy, microwave the mixture in short 10–15 second intervals until it melts and fully incorporates. Stir in the vanilla extract.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Create a well in the center of the dry ingredients and pour in the wet coconut milk mixture. Gently stir the batter just until the ingredients are combined—avoid overmixing to keep the cupcakes light and tender.
- Spoon the batter into the prepared liners, filling each about two-thirds full (roughly a scant 1/4 cup of batter per cupcake). Bake for approximately 20 minutes, or until a toothpick inserted in the center comes out clean. Transfer the cupcakes to a wire rack to cool completely before frosting.
- To prepare the whipped coconut cream, scoop out the solidified cream from the chilled can of coconut cream, leaving any remaining liquid at the bottom (which you can discard or save for another use). Place the solid cream in a chilled mixing bowl—keeping it cold is essential—and beat on high speed until smooth and fluffy. Add the powdered sugar and continue mixing until smooth and soft peaks form. Note that this frosting will be softer than traditional whipped cream and won’t hold stiff peaks. Chill the whipped coconut frosting in the refrigerator for 15 to 20 minutes to help it firm up slightly before use.
- To frost, spread a thin layer of the whipped coconut cream on each cooled cupcake. Because the frosting is fairly soft, it won’t hold elaborate swirls like buttercream. Instead, dollop a bit of frosting onto the center of each cupcake, then gently dip the tops into a bowl of shredded coconut. The shredded coconut will help the frosting stay in place and add extra texture and flavor.
- These cupcakes are best enjoyed fresh on the day they’re made but can be stored in an airtight container in the refrigerator for up to 1 to 2 days.
- *If using full-fat coconut milk instead of canned coconut cream, be sure to chill it in the refrigerator for at least 24 hours before using. When you open the can, carefully scoop off the solid layer of coconut cream that rises to the top—this is what you’ll use for the frosting. The liquid at the bottom can be discarded or saved for smoothies or cooking. You may need up to two cans of full-fat coconut milk to yield enough cream for the frosting, depending on how much solid separates out.