Vegan Chocolate Cupcakes with Coconut Frosting

These rich, moist chocolate cupcakes are topped with a fluffy coconut vanilla frosting, and are perfect for a special occasion.

  • Prep Time: 15 min
  • Cook Time: 20 min
  • Makes: 15 cupcake servings
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All You Need

  • 1 ½ cups (375 mL) all-purpose flour
  • 1 cup (250 mL) sugar
  • ¼ cup (50 mL) Dutch process cocoa powder
  • 1 tsp (5 mL) baking powder
  • ½ tsp (2 mL) baking soda
  • ¼ tsp (1 mL) Club House Sea Salt Grinder
  • 1 cup (250 mL) Thai Kitchen Coconut Milk
  • 6 tbsp (90 mL) vegetable oil
  • 1 tbsp (15 mL) balsamic vinegar
  • 1 tsp (5 mL) Club House Pure Vanilla Extract
  • 1/2 cup (75 mL) virgin coconut oil
  • ¼ cup (50 mL) granulated sugar
  • 2 ½ cups (625 mL) icing sugar, sifted
  • 6 tbsp (90 mL) Thai Kitchen Coconut Milk
  • 1 tsp (5 mL) Club House Pure Vanilla Extract
  • ¾ cup (175 mL) sweetened flaked coconut, for decorating


  1. Preheat oven to 350F (180°C) and line muffin tins with 15 paper liners.

  2. Sift flour, sugar, cocoa, baking powder, baking soda and salt into a large whisking bowl. Add the coconut milk, oil, balsamic vinegar and vanilla and whisk well, until the batter is smooth. Spoon the batter into the paper cups (an ice cream scoop makes tidy work of this) and bake the cupcakes for about 20 minutes, until a tester inserted in the centre of a cupcake comes out clean. Cool cupcakes completely before frosting.

  3. For the frosting, beat coconut oil and granulated sugar together until smooth. Stir in 1 cup (250 mL) icing sugar, beating until smooth. Add coconut milk and vanilla; beat well. Add another 1 cup (250 mL) icing sugar, beating well until smooth and fluffy, adding the remaining ½ cup (125 mL) of icing sugar if needed to make the frosting fluffy and holds its shape when the beaters are lifted.

  4. Spread the frosting onto the cupcakes, sprinkle with coconut, and chill until ready to serve.

  5. Tip! Balsamic vinegar is the secret ingredient in these chocolate cupcakes – the acidity helps build a moist and crumb-free cake texture, and balsamic has a naturally sweet taste that complements the chocolate.

  6. Tip! To make a chocolate version of this coconut frosting, replace ½ cup (125 mL) of the icing sugar with ½ cup (125 mL) of sifted Dutch process cocoa powder.


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