Vegan Chocolate Cupcake Recipe with Coconut Milk: A Dairy-Free Delight

Craving a chocolatey treat that’s completely plant-based? This Vegan chocolate cupcake recipe with coconut milk is perfect for satisfying your sweet tooth without any dairy or eggs. These cupcakes are rich, moist, and incredibly easy to make, using coconut milk to add a luscious texture and subtle tropical flavor.

Why You’ll Love These Vegan Chocolate Cupcakes

• Completely Vegan
• Rich and Moist: Coconut milk creates a creamy texture, making these cupcakes irresistibly soft.
• Easy to Customize: Add your favorite toppings or flavors to make them your own.

Ingredients for Vegan Chocolate Cupcakes

For the cupcakes:

• 1 cup all-purpose flour (or gluten-free flour for a GF option)
• ½ cup unsweetened cocoa powder
• ¾ cup granulated sugar (or coconut sugar for a refined sugar-free option)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup full-fat coconut milk
• ⅓ cup coconut oil (melted)
• 1 teaspoon vanilla extract
• 1 teaspoon apple cider vinegar

For the frosting:

• ½ cup vegan butter
• 1½ cups powdered sugar
• 2 tablespoons cocoa powder
• 2-3 tablespoons coconut milk

How to Make Vegan Chocolate Cupcakes

1. Preheat the Oven

   • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

2. Mix the Dry Ingredients

   • In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

3. Prepare the Wet Ingredients

   • In a separate bowl, whisk together coconut milk, melted coconut oil, vanilla extract, and apple cider vinegar.

4. Combine Wet and Dry Ingredients

   • Gradually pour the wet mixture into the dry ingredients, stirring gently until you get a smooth batter.

5. Fill the Cupcake Liners

   • Spoon the batter into the liners, filling each about ¾ full.

6. Bake the Cupcakes

   • Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

7. Prepare the Frosting

   • Beat the vegan butter until creamy. Gradually add powdered sugar, cocoa powder, and coconut milk until you achieve a smooth frosting.

8. Cool and Decorate

   • Let the cupcakes cool completely before frosting. Top with shredded coconut, vegan sprinkles, or chocolate shavings for a finishing touch.

Tips for Perfect Vegan Chocolate Cupcakes

• Use Full-Fat Coconut Milk: It enhances the richness and moisture of the cupcakes.
• Don’t Overmix: Stir until just combined to avoid dense cupcakes.
• Storage: Keep cupcakes in an airtight container for up to 3 days at room temperature or 5 days in the fridge.

Delicious Variations

• Mint Chocolate Cupcakes: Add ½ teaspoon of peppermint extract to the batter.
• Mocha Cupcakes: Replace 2 tablespoons of coconut milk with b brewed coffee for a mocha twist.
• Nutty Topping: Sprinkle chopped almonds or hazelnuts on top for extra crunch.

FAQs

Can I use another plant-based milk instead of coconut milk?
Yes! Almond milk or oat milk works well, but coconut milk adds extra creaminess.

Are these cupcakes gluten-free?
You can make them gluten-free by using a 1:1 gluten-free baking flour.

What can I use instead of vegan butter for the frosting?
You can use solidified coconut oil or cashew cream as an alternative.