These rich chocolate cupcakes get their tender crumb from almond flour and cocoa powder, with coconut sugar adding a deep, caramel-like sweetness to every bite. Coconut oil keeps the batter moist and dense, while a splash of coconut milk rounds out the chocolate flavor without weighing it down. The real showstopper is the frosting: chilled coconut cream whipped until light and fluffy, then blended with cocoa powder and maple syrup for a glossy, spoonable topping that pipes beautifully onto each cooled cupcake. It's naturally rich, deeply chocolatey, and a genuinely satisfying treat for anyone following a dairy free lifestyle. Whether you're baking for a party or just craving something indulgent, these cupcakes deliver bakery-level flavor with a wholesome, nourishing ingredient list.
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Learn more →12 servings
The night before (or at least 8 hours ahead), place the can of full-fat coconut milk for the frosting in the refrigerator upside down so the cream separates and rises.
When ready to bake, preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
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