Double Dark Chocolate-Coconut Cupcakes

Double Dark Chocolate-Coconut Cupcakes

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.

Prep Time



Total Time






1 1/2
cups Gold Medal® all-purpose flour
cup granulated sugar
cup unsweetened baking cocoa
teaspoon baking soda
teaspoon salt
cup original- or vanilla-flavored soymilk
cup canola oil or vegetable oil
tablespoon cider vinegar
1 1/2
teaspoons vanilla
cup miniature vegan chocolate chips
Chocolate-Coconut Frosting
cup vegan vegetable oil spread stick, softened
cup virgin unrefined coconut oil (solid, not melted)
teaspoon vanilla
to 4 teaspoons water
tablespoons unsweetened baking cocoa
cups sifted powdered sugar
  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.
  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.
  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.
  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.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Cooking Vegan Always read labels to make sure each recipe ingredient is vegan. If unsure about any ingredient or product, check with the manufacturer.
Sugar granule size can differ among manufacturers. Be sure to use a fine crystal granulated sugar for the cupcakes; coarse crystal sugars do not dissolve as easily during baking.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 490
    • (Calories from Fat 210),
  • Total Fat 24g
    • (Saturated Fat 9g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 280mg;
  • Total Carbohydrate 66g
    • (Dietary Fiber 2g,
    • Sugars 49g),
  • Protein 3g;
Percent Daily Value*:
    • 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 Choices:
    • 4 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.