Chocolate-Coconut Cupcakes

Try adding toasted almonds to the cake for a popular candy-bar taste!

Serves: 14Hands-on: 25 minutesTotal: 2 hoursDifficulty: Medium

Serves: 14


  • 1½ cups unbleached all-purpose flour
  • 1 cup sugar
  • ¼ cup cocoa powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ⅓ cup canola oil
  • ½ tsp. coconut extract
  • ½ tsp. apple cider vinegar
  • 1 cup water
  • 1¼ cup sweetened shredded coconut, divided
  • 4 oz. vegan cream cheese, softened
  • ¼ cup vegan margarine, softened
  • 1 Tbsp. coconut cream
  • 2 cups powdered sugar


  • Preheat oven to 350°F.
  • In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. Set aside.
  • In a separate bowl, whisk together oil, coconut extract, vinegar, and water until smooth. Gently stir wet ingredients into flour mixture, stirring until there are no large lumps. Fold in ¾ cup sweetened shredded coconut. Pour batter into paper-lined cupcake pans until ¾ full.
  • Bake 20–22 minutes or until a toothpick comes out clean when inserted into the center of the cupcakes.
  • To make the frosting, add cream the cream cheese and margarine to a large bowl. Mix on medium speed until smooth. Blend in coconut cream and vanilla extract. Gradually add powdered sugar, continuing to beat at medium speed until smooth. Stir in ¼ cup shredded coconut.
  • Allow to cool in the pans for 10 minutes, then remove from pans and place on wire racks to cool completely.
  • Once cupcakes have cooled, frost and sprinkle with remaining ¼ cup coconut. Store in the refrigerator in an airtight container.