Recipe | Double Chocolate Coconut Cupcakes

Hey there!

Are you all are having a great week so far? I hope so! I'm here to make it go even better by bringing you this cupcake recipe!

I realized that I haven't made a dessert recipe for the blog until now, and I'm thinking that I need to start making more of them. 😄

This recipe was adapted from Love & Olive Oil.

I chose a few different ingredients and put them together so that there was much more chocolate. ✨

This recipe is EASY and shouldn't take more than an hour to make. It provides you with 12 cupcakes, but you can double the recipe to make more if you want! I have a feeling you will want to make loads of these, because they are ADDICTING.

Here's what you need:

For cupcakes:

  • 1 cup full fat coconut milk
  • 3/4 cup coconut sugar (any fine grain sugar can be used as a substitute)
  • 1/3 cup unrefined coconut oil
  • 1 teaspoon vanilla extract
  • 1 and 1/4 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

For frosting:

  • 1-2 tablespoons full fat coconut milk
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons cocoa powder


  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup semi-sweet chocolate chips

Preheat your oven to 350° F (177 C). In one bowl combine the coconut milk, coconut sugar, coconut oil, and vanilla extract. In a separate bowl add the flour, cocoa powder, baking soda, baking powder, and salt. Whisk together to combine. Make a well in the center of the dry ingredients and pour the wet mixture in. Stir well to combine everything, but don't over mix.

Line a cupcake baking tray with cupcake liners and fill them no more than halfway with the batter. (About 1/4 cup of batter) Place in the oven for 20 minutes, or until a toothpick placed in the center of the cupcake comes out clean.

Once your cupcakes come out of the oven, let them cool down for about 20 minutes. Prepare your frosting by combining all of the frosting ingredients in a small bowl. Use 1 or 2 tablespoons of coconut milk depending on how thick you want your frosting to be.

*I used a blender to lightly crush up my coconut and chocolate chip pieces for the topping, which is optional.

Look at how wonderful these are!

I really enjoyed making these, and they didn't last very long! I'll have to make them again to share with my friends. 💕

Give this recipe a try and tag me on Instagram so I can see how it turned out! Use the hashtag #Sunlightofthemind so I can connect with you all! ✨

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