Chocolate coconut cupcakes

Choc coconut cupcakes

If you love the combination of chocolate and coconut, then you’ll love these chocolate coconut cupcakes.

They make a great lunchbox snack, the perfect accompaniment to your morning tea, or a nutritious option when your afternoon cravings kick in.

The best part is that these cupcakes use quality ingredients, and opt for a natural sweetener instead of sugar, meaning you can enjoy these guilt-free.

Give this recipe a go if you’re looking for a satisfying and sweet treat that can be enjoyed at any time.

Chocolate coconut cupcakes


½ cup cacao powder

½ cup coconut flour

½ cup honey

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon apple cider vinegar

⅓ cup coconut oil (melted)

5 eggs

8 whole pecan nuts, for decoration


Preheat the oven to 180°C (350°F). 

Combine all the dry ingredients in a bowl.

To the dry ingredients, add the honey, vinegar, eggs and melted coconut oil. (If your coconut oil is solid, melt it to a liquid form in the microwave for 20 seconds or in a small pot over a low heat on the stove).

Stir to combine all the ingredients well.

Pour the mixture into a greased muffin tray, being careful not to overfill each compartment – leave about one centimetre to allow the muffin to rise.

Bake for 20 minutes and allow cupcakes to cool on a wire rack after removing them from the tray.

The cupcakes are best stored in an airtight container.


This recipe was originally published in our article 3 healthy lunchbox snacks to take to work.

Danielle Phyland - writer - SHE DEFINED

Danielle Phyland

Danielle Phyland is an avid traveller and loves to explore all corners of the globe.

With a professional career in tourism and business development, she loves experiencing the hospitality of local businesses.

A casual crafter and passionate home cook, Danielle is based in the creative northern suburbs of Melbourne, Australia.