VEGAN CHOCOLATE COCONUT CUPCAKES
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VEGAN CHOCOLATE COCONUT CUPCAKES
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Tender, not dry, and easy vegan chocolate coconut cupcakes with a chocolate buttercream frosting. Perfect for any celebration.
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Ingredients
- Dry ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup cocoa powder
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon baking soda
- ½ teaspoon ground salt
- Wet ingredients
- ½ cup unsweetened applesauce + 1 teaspoon baking powder- mix well
- ½ cup melted coconut oil
- ¾ cup granulated sugar
- 2 teaspoon pure vanilla extract
- 1 cup full fat coconut milk
- ¾ cup boiling water
- frosting
- 16 tablespoon vegan butter at room temperature we recommend Miyoko’s or Earth Balance
- 2 cups confectioner’s sugar
- ⅓ 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, ¾ cup cocoa powder, 1 ½ teaspoon baking powder, 1 ½ teaspoon baking soda, and ½ teaspoon ground salt in a medium size bowl until fully combined.
- Whisk the ½ cup applesauce and 1 teaspoon baking powder together in your stand mixers' mixing bowl. The applesauce will expand and become light and bubbly.
- Add the ½ cup melted coconut oil, ¾ cup granulated sugar, and 2 teaspoon pure vanilla extract to the mixing bowl and beat until light and frothy.
- Add ⅓ of the flour mixture and blend until the flour is just beginning to combine, then add the ⅓ 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 ⅔ 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 tablespoon vegan butter, 2 cups confectioner’s sugar, ⅓ cup cocoa powder, and 1 teaspoon 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.
Notes
- NUTRITION DISCLAIMER
Nutrition Information
Show Details
Serving
6oz
Calories
467kcal
(23%)
Carbohydrates
53g
(18%)
Protein
4g
(8%)
Fat
29g
(45%)
Saturated Fat
15g
(75%)
Sodium
361mg
(15%)
Potassium
241mg
(7%)
Fiber
3g
(12%)
Sugar
33g
(66%)
Vitamin C
1mg
(1%)
Calcium
38mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12Cupcakes
Amount Per Serving
Calories 467 kcal
% Daily Value*
| Serving | 6oz | |
| Calories | 467kcal | 23% |
| Carbohydrates | 53g | 18% |
| Protein | 4g | 8% |
| Fat | 29g | 45% |
| Saturated Fat | 15g | 75% |
| Sodium | 361mg | 15% |
| Potassium | 241mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 33g | 66% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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