Chocolate coconut cupcakes

The original recipe is from Elena’s pantry


¼ cup coconut flour

¼ cup raw cacao

¼ cup coconut oil (melted)

4 large free range eggs (room temperature)

1/3 cup raw honey/ maple syrup / rice malt syrup (or a bit extra if you are used to very sweet cupcakes – you can gradually reduce the amount as you get used to less sweetness). Use whichever sweetener suits your particular needs.

¼ tsp celtic sea salt

¼ tsp baking soda (bi-carb)

¼ tsp vanilla bean paste (or ½ tsp vanilla extract)



Place all the ingredients in a large bowl and mix together with a whisk or spoon until combined.

Spoon into 24 mini cupcake holders

Bake at 180 degrees for 15 – 18 mins until they are firm to touch (and do not sink or stay sunken when you lightly press them).


You can eat them as is or ice with your choice of icing. I love a dark choc, coconut cream ganache!

Store in the fridge in an airtight container. These taste better the next day and are a great addition to school lunchboxes as a healthy treat.

I sometimes pop in some vital veggie powder to up the nutritional content.

4 thoughts on “Chocolate coconut cupcakes”

  1. Hi Mon, do you have a white/vanilla frosting recipe for these delicious cupcakes please?

    • Hi Donna,
      I do a dairy free coconut ganache using sweet william white chocolate and coconut cream. The sweet william chocolate is not ideal in its ingredients so if you can have dairy I would do a regular white chocolate ganache or a cream cheese icing. You can do it with cashews too but my youngest child is allergic to them so I haven’t tried it. Whipped coconut cream with vanilla works too.

  2. Just wonderful, came out just as I expected. Thank you.
    p.s I added ground hazelnut for a nutty flavour

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