Double Dark Chocolate-Coconut Cupcakes

Prep 40 min
Total 1 hr 20 min
Servings 12

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. MORE+ LESS-

By Betty Crocker Kitchens

Updated March 5, 2012

Make with

Gold Medal Flour

Ingredients

Cupcakes

1 1/2

cups Gold Medal™ all-purpose flour

cup granulated sugar

1/2

cup unsweetened baking cocoa

teaspoon baking soda

1/2

teaspoon salt

cup original- or vanilla-flavored soymilk

1/2

cup canola oil or vegetable oil

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)

teaspoon vanilla

to 4 teaspoons water

tablespoons unsweetened baking cocoa

cups sifted powdered sugar

Steps

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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.

Expert Tips

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

Nutrition Facts

Serving Size: 1 Serving

Calories: 490
Calories from Fat: 210

% Daily Value

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;