Eggless Chocolate Coconut Cupcake Recipe

Recipe By Slurrp

These eggless chocolate coconut cupcakes are a delightful treat for chocolate lovers. Made with a moist and fluffy chocolate cake base, these cupcakes are topped with a creamy coconut frosting and sprinkled with shredded coconut for an extra burst of flavor. The combination of rich chocolate and tropical coconut creates a perfect balance of sweetness. These cupcakes are perfect for any occasion and are sure to impress your friends and family.

4.3
23 Rating -
Rate
Vegdiet
50minstotal
20minsPrep
30minsCook
50m.total
20m.Prep
30m.Cook
Eggless Chocolate Coconut Cupcake
plan
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ingredients serve

Ingredients for Eggless Chocolate Coconut Cupcake Recipe

  • 3/4 cup All Purpose Flour
  • 1/4 cup Cocoa Powder
  • 1/2 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • 0.13 teaspoon Salt
  • 1/2 cup Granulated Sugar
  • 1/4 cup Vegetable Oil
  • 1/4 cup Plain Yogurt
  • 1/2 teaspoon Vanilla Extract
  • 0.38 cup Milk
  • 1/4 cup Unsalted Butter, Softened
  • 1 cup Powdered Sugar
  • 1 tablespoon Coconut Milk
  • 1/4 teaspoon Vanilla Extract
  • 0.13 cup Shredded Coconut, For Garnish

Directions: Eggless Chocolate Coconut Cupcake Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
  • STEP 2.In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  • STEP 3.In a separate bowl, combine the sugar, oil, yogurt, and vanilla extract. Mix until well combined.
  • STEP 4.Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
  • STEP 5.Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  • STEP 6.Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
  • STEP 7.Remove from the oven and let the cupcakes cool completely before frosting.
  • STEP 8.To make the coconut frosting, beat the butter and powdered sugar together until creamy.
  • STEP 9.Add the coconut milk and vanilla extract and continue to beat until smooth and fluffy.
  • STEP 10.Frost the cooled cupcakes with the coconut frosting and sprinkle with shredded coconut.
  • STEP 11.Serve and enjoy!

Cooking Tips

  • Make sure all the ingredients are at room temperature for best results.
  • Do not overmix the batter as it can result in dense cupcakes.
  • You can add a tablespoon of instant coffee to enhance the chocolate flavor.
  • For a vegan version, substitute the yogurt with a plant-based yogurt and use vegan butter for the frosting.

Storage and Serving

  • Store the cupcakes in an airtight container at room temperature for up to 3 days.
  • If refrigerated, bring the cupcakes to room temperature before serving.
  • These cupcakes are perfect for birthdays, parties, or as a sweet treat for any occasion.
Nutrition
value
502
calories per serving
30 g Fat6 g Protein52 g Carbs6 g FiberOther

Current Totals

  • Fat
    30g
  • Protein
    6g
  • Carbs
    52g
  • Fiber
    6g

MacroNutrients

  • Carbs
    52g
  • Protein
    6g
  • Fiber
    6g

Fats

  • Fat
    30g

Vitamins & Minerals

  • Calcium
    64mg
  • Iron
    3mg
  • Vitamin A
    112mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    35mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    3mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    33mg
  • Manganese
    < 1mg
  • Phosphorus
    113mg
  • Selenium
    8mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp