Vegan Chocolate Silk Cupcakes
Deep chocolate vegan cupcakes with coconut milk batter and silky ganache frosting, ready in about 45 minutes.
Last updated: September 19, 2026
Ingredients
- 1 1/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup full-fat canned coconut milk, well shaken
- 1/3 cup neutral oil, such as avocado or canola
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 8 oz vegan dark chocolate, chopped and melted
- 1/2 cup coconut cream (thick part of chilled canned coconut milk)
- 1/4 cup vegan butter, softened
- 2 cups powdered sugar, sifted
- Pinch of salt for frosting
Instructions
Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.
Whisk flour, cocoa powder, sugar, baking soda, baking powder, and salt in a large bowl.
In a separate bowl, whisk coconut milk, oil, vanilla, and apple cider vinegar until smooth.
Pour wet ingredients into dry ingredients. Whisk just until no dry flour remains.
Divide batter evenly among liners, filling each about two-thirds full.
Bake 16 to 18 minutes, until a toothpick comes out clean. Cool in the pan 5 minutes, then move to a wire rack.
Let cupcakes cool completely before frosting, at least 45 minutes.
For the frosting, melt the chocolate and let it cool to warm room temperature.
Beat vegan butter and coconut cream together until smooth. Add melted chocolate and beat until glossy.
Add powdered sugar and salt. Beat 2 minutes until the frosting is thick and silky, not oily.
Pipe or spread frosting onto cooled cupcakes. Serve right away or chill until ready to serve.
Pro Tips
- • Use canned coconut milk, not carton coconut milk. The higher fat content keeps the crumb moist.
- • Chill the coconut milk can overnight so the cream separates cleanly for the frosting.
- • If the frosting looks greasy, it is too warm. Chill it 10 minutes, then beat again.
- • Melt the chocolate slowly in short microwave bursts so it does not seize.
Recipe Details
Timing
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Nutrition (per cupcake)
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Final Thoughts
These cupcakes prove vegan chocolate does not need to taste thin or feel greasy on top. The coconut milk batter stays moist for days, and the frosting slices clean instead of sliding off. Make a batch for a crowd and nobody will guess they are dairy-free.
Frequently Asked Questions
Why does my vegan chocolate frosting turn oily?
Oily frosting usually means too much liquid fat and not enough chocolate solids. This recipe uses melted chocolate plus coconut cream instead of extra oil, so the frosting stays smooth and holds its shape.
Can I use coconut cream instead of canned coconut milk in the batter?
Straight coconut cream is too thick for the batter and will make the cupcakes dense. Stick with full-fat canned coconut milk for the cupcakes, and save the cream for the frosting.
Do these cupcakes taste like coconut?
No, the cocoa flavor covers the coconut almost completely. You get a deep chocolate cupcake with a slightly softer crumb than dairy versions.
How long do these cupcakes stay fresh?
Store them in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Let chilled cupcakes sit out 20 minutes before serving so the frosting softens.
