Moist, fudgy yet caky -- these chocolate chip cupcakes with vanilla frosting are really special. Dress the vanilla frosting up like a tuxedo with a few mini chocolate chips and these cupcakes are ready to party. The outside edges of the cupcakes are cake-like and lightly crumbly, while the cake centers are dense and moist-like brownies. I like to serve these chocolate cupcakes chilled (straight from the fridge or freezer) because cool temperatures and chocolate cake are best friends in my book. The freezer really makes the texture of these little chocolate cakes amazing. Beyond tasting fantastic, these cupcakes and their frosting are suitable for many dietary restrictions. They are gluten-free, soy-free, nut-free, peanut-free, vegan, paleo, and naturally sweetened. They are also easy to make, last for up to a week in your fridge, and easily serve a crowd.

Tuxedo Cupcakes [Vegan, Gluten-Free]

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Part I:

  • 4 frozen bananas

  • big pinch pink salt

  • 1 tsp cinnamon

  • 3 tbsp extra virgin olive oil (or your oil of choice, mild tasting if available)

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1/2 tsp white vinegar

  • 1/2 cup + 3 heaping tbsp cocoa powder

Part II:

  • 4 tbsp dark brown coconut sugar

  • 2 tbsp maple syrup

Part III:

  • 4 tbsp coconut flour

  • 4 tbsp arrowroot flour

  • 1.5 tbsp flaxmeal

Part IV:

  • 1/2 cup water

  • 2 tbsp full-fat coconut milk 

Part V:

  • 1/2 cup mini vegan chocolate chips or cacao nibs

Vanilla Frosting 

Part I:

  • 1 tbsp virgin coconut oil

  • 1 tsp mild oil

Part II:

  • 2 tbsp coconut sugar

  • 1.5 tbsp maple syrup

  • 2 tsp baking powder

Part III:

  • 1/2 tsp vanilla extract

  • a pinch salt

  • 8 tbsp chilled coconut milk (don't shake the can, scoop mostly the cream out)

  • 3 tbsp chilled coconut cream




  1. Add Part I ingredients to a food food processor and blend until smooth.
  2. Add Part II ingredients and blend until very smooth.
  3. Add Part III ingredients and blend until very smooth.
  4. Add Part IV ingredients and blend until very smooth.
  5. Add chocolate chips and pulse to distribute evenly through batter.
  6. Pour batter into cupcake liner-lined muffin pan (fill each about ½ full) and bake in oven preheated to 350F until risen slightly and a fork or toothpick comes out clean when inserted in the centre of a cupcake. Frost with chilled coconut frosting and then store in fridge or freezer at least 30 minutes before serving.

Vanilla Frosting

  1. Add Part I ingredients to a small pan and melt together over low heat, stirring. Once melted, add to a medium sized mixing bowl.
  2. Add sugar and baking powder from Part II to the melted oil and beat the ingredients together with an electric mixer. Add the maple syrup and beat to incorporate.
  3. Add Part III ingredients and beat until smooth and light caramel colored. Chill the frosting in the fridge for half an hour before frosting your cupcakes. Store frosted cupcakes in the fridge or  freezer.


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