Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.

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]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste





Ingredients You Need for Chocolate Cupcakes With Pumpkin Coconut Frosting [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

How to Prepare Chocolate Cupcakes With Pumpkin Coconut Frosting [Vegan]

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.
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste


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.

Report Recipe Issue

Please report any concerns about this recipe below!

Is there an issue with this recipe?

Nutritional Information

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

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


This site uses Akismet to reduce spam. Learn how your comment data is processed.