Chocolate Coconut Cupcakes
35 mins (prep 10, cooking 25)
9 ingredients
12 servings
This is the "Toasted Coconut Cupcakes" recipe from Vegan Cupcakes Take Over The World. I just made them and they are delicious! The recipe below uses shortening whereas the original recipe calls for coconut oil. If you want to use a full can of coconut milk, just double the recipe. Enjoy!

Categories:  <-60-mins , vegan , chocolate , cupcake , cakes , vegetarian , time-to-make , dessert ,
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Serving Size (53.36 g)
Servings 12
Amount per Serving
Calories 187.56 Calories from Fat 92.43
% Daily Value *
Total Fat 10.27g 189.66%
Saturated Fat 5.7g 341.71%
Trans Fat 0.65g %
Cholesterol 0.0mg 0.0%
Sodium 113.48mg 56.74%
Total Carbohydrate 24.68g 98.71%
Dietary Fiber 2.3 g 110.6%
Sugars 15.55 g %
Protein 2.25g 53.94%
Vitamin A 0.9IU% Vitamin C 0.56mg%
Calcium 43.71mg% Iron 1.09mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
coconut extract, shredded coconut