The Ultimate Chocolate & Coconut Cupcakes

These chocolate & coconut cupcakes are super moist, light, sweet and incredibly chocolatey. Perfect with a smothering of chocolate & coconut frosting.
Course Dessert
Cuisine Australian
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12 cupcakes
Author Sally


For the Cupcakes:

  • 1/2 cup cocoa powder
  • 3/4 cup plain flour
  • 1/2 teaspoon bicarbonate of soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs ,room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup white sugar
  • 1/2 cup light brown sugar
  • 1/3 cup melted coconut oil
  • 1/2 cup coconut milk
  • 1/2 tablespoon white vinegar

For the Chocolate & Coconut Buttercream:

  • 1/2 cup cocoa powder
  • 1 tsp vanilla
  • ½ cup dairy-free spread*
  • 2 tablespoons coconut cream**
  • 3-4 cups icing mixture
  • Pinch salt


For the Cupcakes:

  • Line a 12-cup muffin pan with patty cases and preheat oven to 180 degrees celcius.
  • Combine white vinegar and coconut milk and set aside. In a large bowl, whisk to combine eggs, brown sugar, white sugar, vanilla, and coconut oil.
  • In a separate bowl, sift flour, cocoa powder, bicarbonate of soda, baking powder and salts. Add half of the dry ingredients into the wet and half of the coconut milk and stir until combined. Add in the remainder of the dry ingredients along with the milk and again stir until mixture just comes together. Be careful not to overmix.
  • Fill patty cases 1/2 full and bake in the pre-heated oven for 18 minutes or when a skewer inserted comes out clean. Let cool completely on a wire rack before icing.

For the Chocolate & Coconut Buttercream:

  • In a large bowl, add dairy-free spread and vanilla and begin beating with an electric mixer on medium speed.
  • In a separate bowl, sift 3 cups icing sugar and cocoa powder. Slowly begin adding icing sugar mixture into the dairy-free spread ¼ cup at a time ensuring it is completely combined before adding more.
  • Once about half of the icing sugar has been added, beat in coconut cream slowly, 1 tablespoon at a time. Do this very slowly as it may split the butter. If the mixture looks too wet after one tablespoon, make sure to beat in more icing sugar before adding the remaining coconut cream.
  • Beat in remaining icing sugar and add salt to taste. If the mixture is a little soft for piping, add more icing sugar ½ cup at a time until desired consistency is reached.
  • Using your favourite piping tip, pipe icing onto cakes. You will have more than enough icing for 12 cakes here, but any leftovers can be kept in a container in the fridge for up to a week.


Adapted from Sally's Baking Addiction
*I use Nuttelex Lite to replace butter in most of my recipes as it is vegan and gives a 'buttery' flavour without being greasy. As this is an Australian product, the closest US alternative I believe is Earth Balance. Otherwise any dairy-free spread will work.
** Place a can of coconut milk in the fridge overnight. The cream will solidify and settle on the top. Use this as your coconut cream for the best results. Mix together what remains in the can and use this for the coconut milk required. I only use TCC Premium Coconut Milk as it only contains coconut and water and I find it has the best, creamiest flavour.