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Chocolate Cupcakes With Pumpkin Coconut Frosting [Vegan]

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These cupcakes are chocolaty, creamy, and pumpkin-y all at the same time. How can you resist? Chocolate and pumpkin – that’s basically the short definition of Halloween and Fall.

Chocolate Cupcakes with Pumpkin Coconut Frosting [Vegan]

This Recipe is :

Dairy Free Vegan






Chocolate Cupcake

  • 1 ½ cups all-purpose unbleached flour
  • 1/3 cup cocoa powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 cup almond milk
  • ½ cup brown sugar
  • ¼ cup cane sugar
  • 1/3 cup grapeseed oil
  • 1 Tbsp. apple cider vinegar
  • 2 tsp. vanilla extract
  • ½ cup semi-sweet chocolate chips dairy-free, melted

Pumpkin Coconut Frosting

  • 13.5 oz. coconut milk, refrigerated and cream removed from the top
  • 4 Tbsp. pumpkin puree
  • 1 tsp. pumpkin pie spice
  • 2 cups confectioners’ sugar


For Cupcakes:

  1. Preheat oven to 350 degrees F.
  2. Line mini cupcake pan with cupcake liners.
  3. In a medium bowl, combine dry ingredients: flour, cocoa powder, baking soda, and salt. Whisk to sift. Set asid.
  4. In a large bowl beat almond milk, brown sugar, cane sugar, oil, apple cider vinegar, and vanilla extract on medium speed for 2 minutes.
  5. Melt the chocolate chips. The easiest way to do this is in a microwave for 30 seconds, stir, then microwave for another 30 seconds and stir until all the chips are melted.
  6. Add the melted chocolate chips to the wet batter and beat for 30 seconds until combined.
  7. Add the dry ingredients to the wet, half at a time, mixing on low until completely combined.
  8. Spoon the batter into the cupcake liners about 2/3 full.
  9. Bake for 10 ~ 15 minutes, or until a tooth pick inserted comes out pretty clean. My mini cupcakes took closer to 15 minutes to cook, but it is always a good idea to check them at 10 minutes so that they don’t dry out.
  10. Cool cupcakes completely before frosting.

For Pumpkin Frosting: 

  1. Refrigerate the can of coconut milk the night before or for a few hours in the fridge. You only want to use the solid cream from the top of the can.
  2. Add the coconut cream to a large mixing bowl, along with the pumpkin puree, pumpkin pie spice and confectioners’ sugar. Beat on medium speed for one minutes until the ingredients are combined, then increase speed to high and beat for another 3 minutes.

Nutritional Information

Per Cupcake: Calories: 362 | Carbs: 55 g | Fat: 15 g | Protein: 3 g | Sodium: 27 mg | Sugar: 39 g


Tip – it is helpful to refrigerate the frosting for 10 to 15 minutes before frosting the cupcakes because of its creamy texture. I used a Wilton #12 tip to frost the cupcakes.





Wendy Irene is a Yoga Teacher, Reiki Master, Meditation Guide, Tree Hugger and Foodie with a passion for holistic wellness. She helps people awaken their joy and tap into their intuition. Wendy is the Founder of Give Love Create Happiness and Park and City.

A creator at heart, Wendy shares delicious vegan recipes, relaxing guided meditations, and a wealth of information on wellness and healthy living. Wendy has a colorful soul. She believes that in nourishing the creative part of your soul, the benefits in turn bleed into a more balanced, joyful life. Wendy is the Founder & Editor-in-Chief at GiveLoveCreateHappiness.com, and a ModernMom.com Contributor. Tweet love @Wendy_Irene, Google.com/+WendyIrene and Facebook.com/GiveLoveCreateHappiness




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