Chocolate Coconut Cupcakes

“This is the "Toasted Coconut Cupcakes" recipe from Vegan Cupcakes Take Over The World. I just made them and they are delicious! The recipe below uses shortening whereas the original recipe calls for coconut oil. If you want to use a full can of coconut milk, just double the recipe. Enjoy!”
READY IN:
35mins
SERVES:
12
YIELD:
12 cupcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat over to 350 degrees.
  2. Mix together the flour, cocoa, baking powder and salt.
  3. Melt the shortening over low heat. (Once melted, turn the heat off, but leave on stove so it doesn't solidify.).
  4. In a separate bowl mix together coconut milk, sugar, vanilla and coconut extract. Stir in the melted shortening.
  5. Add the flour mixture in batches. Mix until smooth.
  6. Fold in the coconut.
  7. Fill cupcake liners 2/3 full.
  8. Bake for 25 minutes until a toothpick inserted into the center comes out clean.
  9. Cool on a wire rack.

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