Chocolate Coconut Cupcakes

Cupcakes are an adorable pastry and these petite treats in particular do not disappoint. They feature a light and fluffy cake, bittersweet frosting with ample notes of coconut and cacao, and a crown of dried rose petals for a floral fragrance that lingers like perfume.


  • 1/2 cup melted, unrefined coconut oil
  • 3 organic pasture-raised eggs
  • 2/3 cup + 1 tablespoon homemade coconut, cashew or almond milk (see recipe)
  • 2 teaspoons vanilla extract
  • 2 teaspoons apple cider vinegar
  • 2 cups fine almond flour
  • 1 cup + 1 tablespoon coconut sugar
  • 1/2 cup 100% raw cacao powder
  • 3 tablespoons coconut flour
  • 1 & 1/4 teaspoons baking soda
  • 1/4 teaspoon salt


  • 2 cans Native Forest Organic Coconut Cream, Unsweetened (each can is 5.4 ounces)
  • 1/4 cup organic maple syrup
  • 1/4 cup melted, unrefined coconut oil
  • 1/2 cup 100% raw cacao powder


  • Oven: preheated to 350 degrees
  • Muffin pan (3×4)
  • 12 muffin liners
  • Food processor
  • Handheld mixer (or KitchenAid) for frosting
  • Icing tip and bag


Prep: To make the frosting, whisk the coconut cream, maple syrup, melted coconut oil, and raw cacao powder until fully incorporated in a small bowl. An immersion blender can help with blending, if necessary. Cover the bowl with plastic wrap and place in the refrigerator for at least 5 hours to harden (ideally making one day in advance for best results).

Preheat the oven to 350 degrees. Line a muffin pan with 12 paper liners.

Use a food processor to mix the almond flour, coconut sugar, raw cacao powder, coconut flour, baking soda and salt into a uniform powder. Place in a bowl and set aside.

In the same food processor, blend the coconut oil, eggs, nut milk, vanilla and apple cider vinegar until fully incorporated. Add the dry ingredients and blend until a thick batter forms. Distribute the batter evenly between the 12 muffin liners.

Bake for 15-17 minutes, or until a toothpick inserted into the cupcakes comes out mostly clean (small flakes are fine, and a slightly underdone cupcake can make the end result extra moist). Let the cupcakes come to room temperature.

Once the cupcakes have cooled, remove the hardened frosting from the fridge. Use a handheld mixer (or KitchenAid) to beat the concoction, making it as fluffy as possible.

Place the frosting in an icing bag with tip and frost each cupcake. Return the now-frosted cupcakes to the fridge to fully set. At this time, consider toppings such as dried rose petals, shredded coconut, or chopped vegan chocolate.

The cupcakes can be enjoyed cold or at room temperature. Store in the refrigerator for up to 3 days.

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