Skip to Content
Menu

Double Dark Chocolate-Coconut Cupcakes

  • Save
  • Jump to Recipe
Betty Crocker Kitchens
Updated Mar 5, 2012
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
A dark chocolate cupcake topped with chocolate-coconut frosting and a bonus mini cupcake. The real surprise? It’s an egg-free, dairy-free vegan recipe.

Double Dark Chocolate-Coconut Cupcakes

  • Prep Time 40 min
  • Total 1 hr 20 min
  • Servings 12
  • Ingredients 16
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

Cupcakes

  • 1 1/2 cups Gold Medal™ all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup original- or vanilla-flavored soymilk
  • 1/2 cup canola oil or vegetable oil
  • 1 tablespoon cider vinegar
  • 1 1/2 teaspoons vanilla
  • 1/2 cup miniature vegan chocolate chips

Chocolate-Coconut Frosting

  • 1/2 cup vegan vegetable oil spread stick, softened
  • 1/3 cup virgin unrefined coconut oil (solid, not melted)
  • 1 teaspoon vanilla
  • 2 to 4 teaspoons water
  • 3 tablespoons unsweetened baking cocoa
  • 3 cups sifted powdered sugar
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. Line 12 mini and 12 regular-size muffin cups with paper baking cups. In large bowl, using whisk, mix flour, granulated sugar, 1/2 cup cocoa, the baking soda and salt. In medium bowl, using whisk, mix soymilk, canola oil, vinegar and 1 1/2 teaspoons vanilla. Pour wet mixture into dry mixture; beat with whisk until well mixed. Stir in chocolate chips. Fill each mini muffin cup with 1 level measuring tablespoon batter. Divide remaining batter among regular-size muffin cups.
  • Step 
    2
    Bake mini cupcakes 12 to 16 minutes or until toothpick inserted in center comes out clean. Bake regular-size cupcakes 22 to 26 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • Step 
    3
    For frosting, in large bowl, beat margarine, coconut oil, 1 teaspoon vanilla and 2 teaspoons of the water with electric mixer on low speed until smooth. Beat in 3 tablespoons cocoa and the powdered sugar, 1 cup at a time. Gradually beat in just enough remaining water until smooth and spreadable.
  • Step 
    4
    To assemble cupcake stacks, remove paper baking cups. Pipe frosting on top of 1 regular-size cupcake. Top with 1 mini cupcake; frost top of mini cupcake. Repeat with remaining cupcakes and frosting. Garnish with chocolate curls and coconut, if desired.

Nutrition

490 Calories
24g Total Fat
3g Protein
66g Total Carbohydrate
49g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
490
Calories from Fat
210
Total Fat
24g
36%
Saturated Fat
9g
46%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
280mg
12%
Potassium
120mg
3%
Total Carbohydrate
66g
22%
Dietary Fiber
2g
11%
Sugars
49g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section