Vegan Chocolate Coconut Cupcakes From Scratch
Easy, moist, decadent, vegan chocolate coconut cupcakes. You will love this simple and delicious recipe.
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Vegan Chocolate Coconut Cupcakes Recipe
Good morning everyone! Today, I am so excited to share a delicious and easy vegan chocolate coconut cupcake recipe with all of you. This recipe is adapted from one of my all-time favorite recipes on the blog, vegan chocolate cupcakes from scratch.
This version is made with many of the same ingredients as my chocolate cupcakes, with some delicious coconut flavor thrown in. One of my all-time favorite desserts has always been chocolate cake/cupcakes. And as someone who loves coconut, I wanted to add a little twist to my original recipe.
So, I ended up combining the flavors to create the delicious vegan and gluten free friendly chocolate coconut cupcakes recipe that I’m sharing with all of you today. I think you guys will really enjoy this recipe. Now, let’s go through a few quick things to note for this recipe. Then, we will take a look at all of the ingredients you will need to make this chocolate coconut cupcakes recipe a smashing success.
What is the secret to moist cupcakes?
I think most people would agree that the best cupcakes are the ones that are moist, light, and fluffy. So, one of my main goals when making these cupcakes was to ensure that the texture turned out light and fluffy. So, not only would these cupcakes taste delicious, but they would also have the perfect texture as well.
In order to make these chocolate coconut cupcakes super moist, I used canned pumpkin. It’s one of my favorite ingredients to use in vegan baked goods, because it truly does add a ton of moisture. In addition to that, I used baking powder and baking soda to achieve that perfect light and fluffy texture.
Now that we have covered a few quick things to note, let’s go through the list of ingredients you will need to make these chocolate coconut cupcakes.
Chocolate Coconut Cupcakes – Ingredients
- Measure for Measure Gluten Free Flour – The first ingredient you will need for this recipe is the gluten free flour. I like to use the King Arthur brand measure for measure flour, which is exactly what I used when I tested this recipe.
- Vegan Chocolate Protein Powder – The next ingredient you will need for this recipe is some chocolate protein powder. You can use whichever one you enjoy most. I personally used the Orgain Simple protein powder in the chocolate peanut butter cup flavor for this recipe.
- Cocoa Powder – The third ingredient you will need for this recipe is the cocoa powder. I used Hershey’s Special Dark cocoa powder. I really like the rich color and flavor the dark cocoa powder gives the cupcakes.
- Coconut Sugar – The coconut sugar is another essential ingredient you will want for this recipe. This ingredient adds some sweetness to your cupcakes.
- Shredded Coconut – Shredded coconut is a super important ingredient used in this recipe. This ingredient adds texture as well as a delicious coconut flavor to the cupcake batter. You can also sprinkle some additional shredded coconut on top of your cupcakes before you bake them for even more toasted coconut flavor.
- Baking Powder – Baking powder is one of the key leavening agents used in this chocolate coconut cupcakes recipe. It ensures that the cupcakes turn out nice and fluffy. This ingredient is especially important since there are no eggs used in this cupcake batter.
- Baking Soda – The baking soda acts as the second key leavening agent used in this cupcakes recipe. Just like the baking powder, this ingredient helps ensure that the chocolate coconut cupcakes turn out nice and fluffy.
- Canned Pumpkin – The canned pumpkin adds a ton of moisture as well as some nutrients to these delicious chocolate coconut cupcakes.
- Nut Milk – The nut milk acts as the main source of liquid used in this chocolate coconut cupcakes recipe. It adds moisture and creaminess to the cupcake batte.r
- Pure Maple Syrup – The pure maple syrup adds a ton of sweetness to the cupcake batter. It is one of my favorite liquid sweeteners to use in vegan baked goods.
- Chocolate Chips – The chocolate chips add sweetness and decadent chocolate flavor to the cupcakes.
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Vegan Chocolate Coconut Cupcakes From Scratch
Ingredients
- 1/4 cup + 2 tbsp chocolate protein powder (I used Orgain Simple)
- 1/4 cup + 1 tbsp measure for measure gluten free flour (I used King Arthur brand)
- 1/4 cup cocoa powder (I used Hershey's Special Dark)
- 2 tbsp coconut sugar
- 2 tbsp unsweetened shredded coconut (plus more for topping the cupcakes with)
- 1 tsp baking powder
- 1 tsp baking soda
- 3/4 cup nut milk (I used unsweetened vanilla almond milk)
- 1/2 cup canned pumpkin
- 3 tbsp pure maple syrup
- 1/4 cup vegan semi-sweet chocolate chips
Instructions
- Preheat the oven to 350° F.
- In a large mixing bowl, combine the protein powder, gluten free flour, cocoa powder, coconut sugar, baking powder, and baking soda.
- Add in the canned pumpkin, pure maple syrup, and nut milk.
- Mix everything well to form a smooth cupcake batter.
- Gently fold in the chocolate chips and shredded coconut.
- Evenly distribute the batter between 8 cavities of a lined or greased cupcake pan.
- Sprinkle some more shredded coconut on top of each cupcake.
- Bake the cupcakes for about 25 minutes, or until a toothpick inserted comes out mostly clean.
- Let the cupcakes cool completely before removing them from the pan.
- Dig in and enjoy!
Notes
I can’t wait for you guys to try this vegan chocolate coconut cupcakes recipe. It is so quick and easy to make and it’s the perfect treat to end the night with. Anyway, that’s it for this recipe. As per usual, I will be back with another blog post very soon.
-Alyssa 🙂
