These cupcakes are moist and chocolatey with flaky bits of coconut and a touch of hazelnut. The fluffy buttercream frosting has a deep coffee flavor that's enhanced by the taste of hazelnut.

Hazelnut Coconut Cupcakes With Rich Coffee Frosting [Vegan]



For the Cupcakes:
  • 1 cup unbleached all-purpose flour
  • 1/4 cup cocoa powder, sifted
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 cup hazelnut liquor
  • 1/2 cup light coconut milk
  • 3/4 cup cane sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 cup coconut oil, melted
  • 1/2 cup unsweetened shredded coconut
For the Frosting:
  • 1/2 cup vegan butter, softened
  • 2 tablespoons Frangelico liquor
  • 1 3/4 teaspoon coffee extract
  • 1/2 teaspoon vanilla extract
  • 3 cups powdered sugar


To Make the Cupcakes:
  1. Preheat oven to 350°F and line a muffin pan with cupcake liners.
  2. In a bowl, stir together flour, cocoa powder, baking powder, and salt with a whisk.
  3. In a separate bowl, beat together hazelnut liquor, coconut milk, sugar, and vanilla with a hand mixer. Mix in melted coconut oil.
  4. Add the flour mixture in batches, beating well after each addition. Mix until smooth, then stir in shredded coconut.
  5. Fill cupcake liners 2/3 full and bake for 25 minutes. Transfer to a wire rack and cool completely before frosting.
To Make the Frosting:
  1. Using a hand mixer, beat earth balance with hazelnut liquor, coffee extract, and vanilla extract.
  2. Add the powdered sugar in batches, beating well after each addition.
  3. When all the powdered sugar is incorporated, beat on high speed for an additional 5 minutes.