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Chocolate Cupcakes with strawberries garnish

Chocolate Cupcakes (non-dairy)

Decadent chocolate cupcakes with chocolate cream on top and chocolate ganache filling.
Prep Time 15 mins
Cook Time 15 mins
Course Dessert
Cuisine American
Servings 14 cupcakes


  • 2 eggs
  • 1 cup sugar
  • ¼ cup cocoa powder
  • ½ cup vegetable oil
  • ½ cup lukewarm water
  • 1 cup unsweetened desiccated coconut
  • 1 cup plain flour
  • 1 tablespoon baking powder
  • Pinch of salt

For the cream:

  • whipped coconut cream by this recipe with an added 3 tablespoons of instant chocolate pudding powder. --OR---
  • 1 cup non-dairy heavy cream
  • 3 tablespoon powdered sugar
  • 3 tablespoon chocolate instant pudding powder

For filling (optional):

Extra garnish:

  • Cut strawberries


  • Heat the oven to 180°C / 350°F with the fan.
  • In a mixing bowl, mix flour, sugar, baking powder, cocoa powder, salt and unsweetened desiccated coconut.
  • Add eggs, oil and water and mix to a unified batter.
  • Pour the batter into the cupcakes cases up to ¾ height - the cakes will grow in the oven.
  • Bake for 15 minutes.
  • Make the dark chocolate ganache.
  • With a teaspoon, create small holes in each cupcake center.
  • Fill the holes with the dark chocolate ganache.
  • For the cream: in a mixer bowl, place non-dairy heavy cream, powdered sugar and instant chocolate pudding powder.
  • With a whipping attachment, whip the cream until it has stiff peaks.
  • Transfer the cream to a piping bag with a star nozzle.
  • Pipe the cream on top of the cupcakes.
  • Garnish with strawberries.
  • Have a cupcake and enjoy!


*if you want the cupcakes to be dairy, just use regular heavy cream instead of non-dairy.