Vegan Chocolate Coconut Cupcakes | PCC Natural Markets

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Vegan Chocolate Coconut Cupcakes

Yield: 12 cupcakes

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free


Preheat oven to 350º F. Grease or line 12 muffin tins.

In a large bowl, combine flour, baking powder, baking soda, salt, sugar, cocoa powder and coconut. Set aside.

In a medium bowl, combine coconut milk, milk, coconut butter, maple syrup, vanilla, vinegar and banana. Using an immersion blender, mix ingredients until creamy. You can use a regular blender or a whisk if you don’t have an immersion blender.

Add wet ingredients to dry ingredients and mix just until all ingredients are incorporated.

Pour batter equally into muffin tins and bake for 20 to 25 minutes or until a toothpick inserted comes out clean. Let cool. Frost and decorate.


To make plain coconut cupcakes, omit the cocoa powder and increase the flour by 1/3 cup.

Recipe by Lisa Palmatier, PCC Cooks instructor

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Moist and tasty, but not that special

These have a nice moist, fluffy, chocolatey texture and are only mildly sweet, which I liked. They look more like mini brownies when baked, rather than cupcakes because the tops were quite flat. I baked them for 22 minutes and they were a tad too moist still. An idea: add some carob chips for extra chocolatiness. Overall, quite ordinary, but easy to make.

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