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Triple Chocolate Cupcakes – Vegan Decadence at Its Best

How about Triple Chocolate Coconut Cupcakes? Combining the rich flavors of chocolate and creamy, nutty coconut to create divine, to-die-for, delicious cupcakes, and the best is that the recipe is pretty easy.

Before we start, I’d like to share a few fun facts about this popular dessert.

Did you know that …?

  • Cupcakes have been around since the late 1700’s
  • Cupcakes were first mentioned in a recipe notation in 1796 of “a cake to be baked in small cups” written in American Cookery by Amelia Simms
  • In the 1700s cupcakes were called number cakes
  • Hostess introduced its first snack cake, known as cupcake
  • In the 1920s cupcakes were getting hand iced.
  • One cupcake is consumed for every adult in the US each day
  • In 2009 Gourmet Gift Baskets made the world largest cupcake. It weighted 1224 lbs and it boasted 2 million calories …


Triple Chocolate Coconut Cupcake

Here’s the recipe for much smaller cupcakes and a lot fewer calories than 2 million 😉 This recipe makes 12 cupcakes.

Ingredients for chocolate cupcakes:

  • 1 1/2 cups unbleached white flour
  • 1/3 cup cacao powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Himalayan salt
  • 2 teaspoons unsweetened coconut flakes
  • 2 teaspoons non-dairy chocolate chips
  • 1 cup raw cane sugar
  • 1/2 cup grapeseed oil
  • 1 cup coconut water
  • 2 teaspoons vanilla extract
  • 2 tablespoons apple cider vinegar

Ingredients for chocolate frosting:

  • 1 3/4 cups icing sugar
  • 1/4 cup cacao powder
  • 1 cup vegan butter
  • 1 teaspoon vanilla extract
  • 1 to 2 teaspoon water

Topping over frosting:

  • Unsweetened coconut flakes
  • Non-dairy chocolate chips


  • Preheat oven to 350F (180C). Line cupcake pan with parchment cups
  • In a large bowl, mix flour, cacao, baking soda, salt, coconut flakes, chocolate chips, and sugar. In another bowl, combine oil, coconut water, and vanilla. Pour liquid ingredients into dry ingredients, and mix until smooth.
  • Add vinegar and stir briefly. Quickly spoon batter into cupcake pan.
  • Bake for 20 minutes, or until toothpick test comes out dry. Allow muffins to cool completely before adding frosting. It’s best to refrigerate them for a couple of hours and then add frosting later.
  • To prepare the frosting, combine all frosting ingredients in a large bowl, starting with only one teaspoon of water. With a handheld cake mixer, whip until smooth and creamy, but firm. If mixture is too powdery, add extra teaspoon of water.
  • Add frosting to cupcakes once they have fully cooled, using cake decorating kit. Top frosting with coconut flakes and chocolate chips.



This recipe is courtesy of Maria Amore, a friend and an amazing vegan chef who gave me permission to share her cupcake recipe from her book Cooking with Amore. She is passionate about animal rights and about creating delicious, filling, and healthy meals. I have tried many of her creations, such as these cupcakes, chocolate cake, shepherd’s pie, lasagna, key lime pie, mudslide pie, and so on. I love her food! If you’d like to see more of Maria’s mouthwatering recipes, please check out her Facebook page Cooking with Amore.


Maria’s book is available on Amazon. You can also contact her directly on Facebook. I hope you like this recipe. Try it out at home, I’m sure you will love it 🙂

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  1. Thank you for the delicious recipe and article! Especially loved learning about the history of the cupcake. Could not even imagine the oven that would have been needed in order to create a 1,224 lbs cupcake! Lol

    The recipe itself looks oh, so delicious, and can’t wait to try making this with my daughters! Really like how you used Himalayan sea salt in the recipe, for my doctor has been telling me that I need to consume more of the pink salt, to help increase my overly low blood pressure. I’m also a huge coconut and chocolate fan, so I’m sure this recipe will hit the spot! 

    Thank you again for sharing!

    • Hi Brandy,

      If you’re a big chocolate and coconut fan, then these cupcakes are for you 🙂 

      I also wondered how they baked that huge 1224 lbs cupcake, I would have liked to see that oven too 😉

  2. Wow, Christine, that recipe looks incredible. I think anyone, vegan or not, would appreciate getting to have one of these cupcakes. 

    I have always been so amazed and impressed at the creative subs that help make vegan dishes. I once made the best cheezy sauce I have ever had – with cashews and nutritional yeast! I love it! 

    • Hi Katie,

      These cupcakes are divine, aren’t they? 🙂 I have also made a cheesy sause with cashews and nutritional yeast and it was delicious and very cheesy. Cashew nuts are really great for plant-based cheese recipes.

      Thanks for stopping by!

  3. Hello Christine. Thanks for sharing this guide to make triple chocolate cupcakes. I love cupcakes but I haven’t eaten cupcakes made for vegans before and I’d love to. I have a friend that bakes and he usually makes cupcakes back in my school day and I have some experience with baking too. I love the ingredients used for this cupcake and would love to give it a try. Easy to follow guide…

    PS: those facts about cupcakes are amazing seriously.

    • Hello 🙂

      Give it a try, the recipe is simple and easy to follow, you’re right 😉 I’m sure you will love these cupcakes! 

      Thanks for visiting!

  4. Many thanks to you for giving us such a beautiful article, and for the opportunity to discuss a wonderful topic.  After reading your article I think this will be a wonderful and very interesting cake .I have loved cakes since I was a kid and want to learn how to make different types of cakes .I will soon make a cupcake with my friend as per your recipe .I would like to know about the Himalayan Sea Salt and how important it is to cupcake .

    Lastly I hope  everybody find out about Triple Chocolate cupcakes through your article and share their new experience with you soon.

    • Hi Shanta,

      Himalayan salt is very good, because it lowers blood pressure, prevents muscle cramping, and it even increases hydration, among other benefits. This is why the chef, Maria Amore, likes to use Himalayan salt in many of her recipes. 

  5. I love this! I’ve been looking for a recipe like this for some time! Sounds so yum and vegan too – extra bonus. I am gluten intolerant however so the flour is a no-go. Have you ever made this swapping out the flour with coconut flour and the cane sugar with maybe coconut sugar (since it’s a healthier option)? Curious if you’ve tried that. I know coconut flour doesn’t rise quite like regular flour but it might work? Def bookmarking this page so I can make this later. I may swap out those two ingredients and comment later on my tweak to the recipe 😉 Love the fun facts too! Who knew a cupcake is consumed for every adult in the US each day? Lol. What’s not to love about cupcakes though am I right? 🙂 Thanks again! 

    • Hi Catherine,

      You can change the flour for coconut flour, it should work. Let me know how it goes 🙂

      I know, those fun facts are interesting 😉 and fun, lol. And I absolutely agree, what’s not to love about cupcakes? 🙂

  6. I loved the little fun facts about cupcakes that preceded the recipe! But I wonder, if a cupcake is as large as the world’s largest cupcake, does it not just become a regular cake? I thought being about the size of a cup is where it gets its name?! Hahaha. 

    Thank you for this excellent recipe. I’m not vegan but I do like to encorporate different recipes into my diet,especially if it helps make the occasional treat a little healthier. I love chocolate and coconut like crazy! So this is the perfect recipe for me!

    • Hi CJ,

      You make a good point about the world’s largest cupcake. If it’s so large, then how is it still a cupcake, lol, that’s funny 😉

      I hope you try out this recipe, it’s so delicious 🙂

  7. Dear Christine,

    I really enjoyed looking through your Triple Chocolate Cupcake page.

    I’ve been a vegan for almost a year in the past and good chocolate cakes/cupcakes was one thing I really missed so I think your page would be really valuable for those looking for good vegan recipes.

    I like how you’ve put a disclaimer at the top of the page about your commissions – that shows great transparency and creates trust in the content you put up.

    I enjoyed the little bit of history that you put there – I have seen many different recipe sites but not one of the had any history about cupcakes!!  Shows you have good originality and insight to what you’re writing about.

    Nice and simple and to the point – I don’t think I would want to put any more content in there, there is a good balance on the page.

    Keep up the good work!

    • Hi Lauren,

      Thank you for your comment 🙂 If you love chocolate cakes, then you should definitely try out this recipe. There are many more recipes on my website. Feel free to take a look 🙂 Thanks for stopping by!

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