Vegan Chocolate Cupcakes with Coconut Cream Frosting are a luscious, dairy-free, and egg-free dessert that doesn’t compromise on flavor or texture. These cupcakes are rich, moist, and deeply chocolatey thanks to quality cocoa and plant-based ingredients that work in perfect harmony. Topped with a smooth, airy coconut cream frosting, they offer a light yet decadent finish that complements the bold chocolate base. Ideal for vegans and non-vegans alike, these cupcakes prove that indulgence can still be wholesome and inclusive. They’re perfect for birthdays, celebrations, or simply as a satisfying treat any day of the week, delivering all the joy of a traditional cupcake without the use of animal products. Whether you’re catering to a dairy-free crowd or just looking to explore plant-based baking, these cupcakes are a show-stopping option that’s easy to prepare and always a hit.
The History of Vegan Cupcakes and Coconut Cream Frosting
The concept of vegan baking, once considered niche, has evolved dramatically over the past few decades, becoming a prominent part of mainstream food culture. In earlier eras, cakes were often made without eggs or dairy out of necessity—during wartime rationing or in cultures where dairy wasn’t as prevalent. As awareness around plant-based diets, animal welfare, and sustainability grew in the late 20th and early 21st centuries, so did the demand for vegan-friendly desserts. Home bakers and pastry chefs began developing innovative techniques to replicate the texture and flavor of traditional baked goods using plant-based alternatives. Coconut cream, with its natural richness and whip-ability, became a popular dairy-free substitute for frosting. Its tropical flavor and smooth texture pair especially well with chocolate, making it a go-to choice in vegan baking. Today, vegan chocolate cupcakes with coconut cream frosting represent not just an ethical choice but a gourmet one, showing how plant-based desserts can be both delicious and visually stunning.
Ingredients Breakdown
For the cupcakes: 1 cup all-purpose flour – gives structure to the cupcake base, ½ cup unsweetened cocoa powder – provides deep chocolate flavor, ¾ cup organic cane sugar – sweetens the batter, 1 teaspoon baking soda – helps the cupcakes rise, ½ teaspoon salt – enhances all the other flavors, 1 cup non-dairy milk (such as almond, soy, or oat milk) – adds moisture and replaces dairy, ⅓ cup vegetable oil or melted coconut oil – keeps the cupcakes tender, 1 tablespoon apple cider vinegar – reacts with baking soda to lift the batter, 1 teaspoon vanilla extract – enhances overall flavor. For the coconut cream frosting: 1 (13.5 oz) can full-fat coconut milk or coconut cream – chilled overnight to separate cream from liquid, 2–3 tablespoons powdered sugar – sweetens the frosting lightly, 1 teaspoon vanilla extract – adds flavor depth and aroma.
Step-by-Step Recipe
Preheat your oven to 350°F (177°C) and line a 12-count muffin pan with cupcake liners. In a large bowl, sift together the flour, cocoa powder, baking soda, salt, and sugar to remove any lumps and ensure an even mix. In a separate bowl, combine the non-dairy milk, oil, apple cider vinegar, and vanilla extract. Let the mixture sit for a minute or two to allow the vinegar to activate. Pour the wet ingredients into the dry mixture and stir until just combined—avoid overmixing to keep the cupcakes light and tender. Divide the batter evenly between the liners, filling each about two-thirds full. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. For the frosting, open the chilled can of coconut milk or cream and scoop out the solid cream that has separated from the liquid. Place the cream in a mixing bowl and beat using a hand mixer or stand mixer until fluffy. Add powdered sugar and vanilla extract, and continue whipping until soft peaks form and the frosting holds its shape. Frost the completely cooled cupcakes using a piping bag or spatula.
Tips for the Perfect Cupcake
Use full-fat coconut milk or coconut cream for the frosting and be sure to chill it overnight—this allows the cream to separate from the liquid for easy whipping. Avoid shaking the can before opening. Make sure all ingredients for the batter are at room temperature, especially the plant-based milk, to ensure even mixing. For best texture, don’t overmix the batter once the wet and dry ingredients are combined. You can lightly tap the filled muffin tin on the counter to release any large air bubbles before baking. To make piping easier, chill the coconut frosting for 10–15 minutes after whipping if it’s too soft. Always let the cupcakes cool fully before applying the frosting to prevent melting.
Variations and Customizations
Add mini dairy-free chocolate chips to the batter for an extra burst of chocolate. Mix a spoonful of almond or peanut butter into the cupcake batter or drizzle it on top before baking for a nutty twist. Infuse the frosting with citrus zest (like orange or lime) for a tropical variation. Top each frosted cupcake with toasted coconut flakes, vegan chocolate shavings, or a berry for extra visual appeal. Swap out vanilla extract for peppermint or almond extract in either the batter or frosting to change the flavor profile. Use whole wheat pastry flour or a 1:1 gluten-free baking mix for a healthier or allergy-friendly version. You can even turn these into layered mini-cakes by baking them in ramekins and slicing them horizontally for stacking with frosting in between.
Health Considerations and Nutritional Value
These cupcakes are free from dairy, eggs, and animal-derived products, making them a great option for vegans, those with lactose intolerance, or people managing egg allergies. Using plant-based milk and oil makes the cupcakes lower in saturated fat compared to traditional recipes, especially if a light oil is used. Coconut cream is rich and high in fat, so while the frosting is delicious, it should be consumed in moderation. One standard cupcake with frosting typically ranges from 250–350 calories. Cocoa powder offers antioxidants, and the lack of cholesterol is a plus for heart-conscious eaters. To reduce sugar, consider cutting back slightly on the sweetener in both the cupcake and the frosting or using a natural alternative like maple syrup or coconut sugar. These cupcakes can also be made soy-free and nut-free depending on the choice of non-dairy milk.
FAQ
Can I use coconut milk from a carton instead of canned? No, only full-fat canned coconut milk or coconut cream will work for the frosting, as carton versions don’t contain enough fat to whip properly.
Can I freeze these cupcakes? Yes, the unfrosted cupcakes freeze well for up to 2 months. Thaw at room temperature and frost before serving. Coconut frosting is best fresh but can be stored in the fridge for a few days.
Do I need to refrigerate the cupcakes after frosting? If you’re serving them the same day, they can stay at room temperature for a few hours. Otherwise, refrigerate and bring to room temp before serving.
What if I can’t find coconut cream? Use full-fat canned coconut milk and chill it overnight, then scoop the thick cream off the top.
Can I make these gluten-free? Yes, a gluten-free 1:1 flour blend works well in this recipe.
Can I make these refined sugar-free? You can try substituting with coconut sugar or maple syrup, but be aware the texture may change slightly.
Vegan Chocolate Cupcakes with Coconut Cream Frosting
Ingredients
Vegan Chocolate Cupcakes
- ▢ 1 cup 4.5 oz all-purpose flour
- ▢ ½ cup 2 oz cake flour
- ▢ 1 cup 7 oz granulated sugar
- ▢ 1 teaspoon baking soda
- ▢ ½ teaspoon salt
- ▢ 3 tablespoons unsweetened cocoa powder
- ▢ 1 cup hot black coffee
- ▢ 1 teaspoon white vinegar
- ▢ 1 teaspoon vanilla extract
- ▢ 5 tablespoons canola oil
Vegan Whipped Strawberry Coconut Cream
- ▢ 1 can coconut cream chilled overnight
- ▢ 1 oz freeze-dried strawberries
- ▢ 1 oz powdered sugar sifted
Instructions
Vegan Chocolate Cupcakes
- Preheat your oven to 350°F and line a cupcake tin with paper liners. Set aside.
- In a medium bowl, sift the cocoa powder and pour in the hot coffee. Stir until smooth and well combined, then set this chocolate mixture aside. In a separate medium or large bowl, sift together the all-purpose flour, cake flour, sugar, baking soda, and salt. Set the dry ingredients aside.
- Add the vinegar, vanilla extract, and canola oil to the chocolate-coffee mixture and stir until fully incorporated. Pour the wet mixture into the bowl with the dry ingredients and gently stir until everything is just combined, being careful not to overmix.
- Evenly distribute the batter into the cupcake liners using a scoop or spoon, filling each liner about two-thirds full. Bake for 17 to 20 minutes, or until the tops of the cupcakes spring back when lightly touched.
- Let the cupcakes cool in the pan for 5 to 10 minutes, then transfer them to a wire rack to cool completely before adding frosting.
Vegan Whipped Strawberry Coconut Cream
- Chill your can of coconut cream in the back of the refrigerator overnight to ensure the cream separates from the liquid. For best results, also chill your mixing bowl and whisk attachment for about 10 minutes before whipping.
- Place the freeze-dried strawberries in a small food processor and blend until you have a fine powder. Sift the strawberry powder into a small bowl to remove any larger chunks—save those for garnishing later. Combine the sifted strawberry powder with the powdered sugar and stir to blend.
- To prepare the coconut cream, flip the chilled can over, open the bottom, and pour out the liquid (you can save this for smoothies). Then open the top and scoop the solidified cream into a mixing bowl.
- Whip the coconut cream for several minutes until thick and smooth. Some small lumps may remain, which is perfectly fine. Add half of the strawberry-sugar mixture and continue to whip until combined. Scrape down the sides of the bowl, add the remaining mixture, and whip again until the frosting is fully mixed and fluffy. Scrape the bowl as needed to ensure even blending.
- Pipe the whipped coconut cream onto the cooled cupcakes and finish by sprinkling the reserved strawberry flecks on top. Enjoy!