These easy dairy free chocolate coconut cupcakes are super soft and tender, with a rich chocolate flavour, topped with a smooth and creamy dairy-free chocolate and coconut buttercream frosting.
Chocolate and coconut are a classic pairing, and these cupcakes showcase both flavours beautifully. The cake is deeply chocolatey yet light, while the coconut adds a subtle, pleasant background note rather than overwhelming the chocolate. They make a lovely treat for birthdays, afternoon tea, or any celebration.
Rather than keeping the flavours separate, this recipe uses coconut oil and canned coconut milk in the batter so each cupcake carries both chocolate and coconut in every bite. The frosting combines cocoa and coconut cream to produce a silky, fudgy buttercream that complements the cake perfectly.
Because these cupcakes are dairy free they’re suitable for anyone avoiding dairy, and the method is straightforward, making the recipe friendly for less experienced bakers. Follow the steps below for reliably soft cupcakes and a smooth, pipeable buttercream.
Key Ingredients
This simple cupcake recipe comes together with a handful of pantry staples. Quantities are listed in the recipe card at the bottom.
See the recipe card for exact measurements.
- Cocoa powder – use a good-quality cocoa for the best chocolate flavour.
- Plain flour – also called all-purpose flour in the US.
- Bicarbonate of soda and baking powder – both help the cupcakes rise and remain light.
- Eggs – provide structure and lift.
- Vanilla extract – enhances the chocolate’s depth.
- White and brown sugar – granulated sugar for sweetness and brown sugar for additional richness.
- Coconut oil – keeps cakes moist and adds a gentle coconut note; substitute a neutral oil if preferred (less coconut flavour).
- Canned coconut milk – choose a full-fat, good-quality brand for creaminess.
- White vinegar – reacts with bicarbonate to help tenderise and lift the cupcakes.
Equipment & Tools
Basic tools are all you need: a 12-cup muffin tin, paper liners, mixing bowls, a whisk and an electric mixer or stand mixer for the buttercream. Light-coloured pans promote even baking.
- Cupcake / muffin tin – yields twelve cupcakes.
- Paper muffin liners – prevent sticking and tidy presentation.
- Piping bag and tip – for decorative swirls of buttercream; any favourite tip will work.
Step-By-Step Instructions
Preheat the oven and line a 12-cup muffin tin with liners. You will need mixing bowls and a whisk for the batter, plus an electric mixer for the buttercream.
Combine the coconut milk with vinegar and set aside. In a large bowl whisk together eggs, brown sugar, white sugar, vanilla and melted coconut oil. In a separate bowl sift the flour, cocoa powder, bicarbonate of soda, baking powder and salt.
Add half of the dry ingredients to the wet mixture with half of the coconut milk mixture and stir until just combined. Add the remaining dry ingredients and coconut milk and gently mix until the batter comes together—do not overmix.
Fill liners halfway with batter and bake in a preheated oven for about 18 minutes, or until a skewer inserted in the centre comes out clean. Cool the cupcakes completely on a wire rack before frosting.
The buttercream is a chocolate-coconut version based on a classic vegan-style chocolate buttercream. Start by beating dairy-free butter with vanilla until smooth. Sift cocoa and icing sugar, then add the dry mixture gradually to the butter, combining well between additions.
Once about half the icing sugar has been incorporated, add coconut milk one tablespoon at a time, beating between additions. If the mixture looks too wet, beat in more icing sugar before continuing. Finish by adding the rest of the icing sugar and a pinch of salt to taste. If the buttercream is too soft for piping, add additional icing sugar ½ cup at a time until it holds its shape.
Transfer the buttercream to a piping bag fitted with your chosen tip and pipe generous swirls on each cupcake. Finish with chocolate shavings and a dusting of desiccated coconut if desired.
Recipe FAQs
Yes. Almond, soy or oat milk can be used, but the coconut flavour will be milder.
Yes. Use a ready-made gluten-free flour blend and follow any package instructions for best results.
Yes. Once fully cooled, store unfrosted cupcakes in an airtight container at room temperature for up to two days. For longer storage, freeze.
Yes. Freeze in a freezer-safe container for up to three months. Thaw at room temperature before frosting.
Yes. Omitting the cocoa will give a plain coconut-flavoured buttercream; adjust icing sugar to reach the right texture.
If you make this recipe, please leave a comment and rating below.
More Dairy Free Cupcakes:
Chocolate Hazelnut Cupcakes
Vegan Red Velvet Cupcakes
Cookies and Cream Cupcakes
Vegan Biscoff Cupcakes
Chocolate Coconut Cupcakes
Ingredients
For the Cupcakes:
- ½ cup cocoa powder
- ¾ cup plain flour / all purpose flour
- ½ teaspoon bicarbonate of soda
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 2 eggs (room temperature)
- 2 teaspoons vanilla extract
- ½ cup white sugar / granulated sugar
- ½ cup light brown sugar
- ⅓ cup coconut oil, melted
- ½ cup coconut milk
- ½ tablespoon white vinegar
For the Chocolate & Coconut Buttercream:
- ½ cup cocoa powder
- 1 teaspoon vanilla extract
- ½ cup dairy-free butter
- 2 tablespoons coconut milk
- 3-4 cups icing sugar
- pinch salt
Instructions
For the Cupcakes:
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Line a 12-cup muffin pan with patty cases and preheat oven to 180°C.
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Combine white vinegar and coconut milk and set aside. In a large bowl, whisk eggs, brown sugar, white sugar, vanilla and coconut oil until combined.
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Sift flour, cocoa, bicarbonate of soda, baking powder and salt. Add half the dry ingredients to the wet mixture with half the coconut milk, stir until combined, then add the remainder and mix until just combined. Do not overmix.
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Fill cases halfway and bake for 18 minutes or until a skewer comes out clean. Cool completely before frosting.
For the Chocolate and Coconut Buttercream:
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Beat dairy-free butter with vanilla until smooth.
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Sift icing sugar and cocoa. Gradually add dry mixture to the butter, ¼ cup at a time, combining fully between additions.
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When half the icing sugar is in, add coconut milk 1 tablespoon at a time, beating slowly. If the mixture looks too wet, beat in more icing sugar before adding more coconut milk.
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Beat in remaining icing sugar and salt to taste. If too soft for piping, add icing sugar in ½ cup increments until firm enough.
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Pipe the buttercream onto cooled cupcakes using your favourite tip.
Notes
To separate coconut cream for the buttercream, refrigerate a can of coconut milk overnight so the cream solidifies on top. Use that thick cream for the buttercream and stir together the remaining liquid for the cupcake batter.
Nutrition
Nutritional information is a guide and calculated using automated tools; actual values will vary based on ingredients used.