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 freelance writer for 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.