These simple, butterless chocolate cupcakes are made with coconut oil and topped with a rich chocolate frosting.
Best chocolate cupcakes ever, meet the internet. Internet, meet the best chocolate cupcakes ever. (High praise for a butterless chocolate cupcake recipe? Yes. Well-deserved? Also yes).
We're working with coconut oil instead of butter today for a light, moist, and airy chocolate cupcake. But I promise you won't even miss the butter!
PS - Don't need a full batch? Try our small batch chocolate cupcakes!
Wait. You can use coconut oil in cupcakes?
YES! I promise that the flavor is super mild - while you might taste a hint of coconut, it definitely doesn't overpower the rich chocolate flavor.
We used coconut oil instead of butter to develop this recipe MOSTLY because we wanted a way to bake cupcakes when we were out of butter (sometimes you just need cupcakes and you need them RIGHT NOW, y'know?) but ALSO because it lends a delicate flavor that lets the chocolate shine through. It's important that your coconut oil is in liquid form here, and we also use some hot water in the batter to help bloom the cocoa powder - make sure to read the recipe notes before you start baking for best results!
Also, fun fact: These cupcakes are made without butter AND without buttermilk - even the frosting!
Buttermilk is a delicious ingredient in many cake recipes, but it's something I almost NEVER have on hand. So in this recipe, we make our own homemade buttermilk with some apple cider vinegar and milk (and you can even swap the milk for coconut milk if you want to keep these cupcakes dairy-free!)
Can I freeze these chocolate cupcakes?
One of the most common questions we get is "Can cupcakes be frozen?" and the answer is DEFINITELY! You can see a full breakdown (complete with a video!) of how we store extra cake in our article on how to freeze cupcakes, but in a nutshell:
- Let your cupcakes cool COMPLETELY before you wrap and freeze them.
- Freeze cupcakes without frosting for best results.
- If you're freezing for a long time, wrap the cupcakes tightly in plastic wrap to prevent freezer burn. (If you're freezing for just a few weeks, you can use a reusable option like a Stasher Bag instead of plastic! Unfortunately, we haven't found a great way to preserve frozen cupcakes over long periods without this extra layer of protection - but we're working on it as we continue to reduce our kitchen waste!)
- Bring previously frozen cupcakes back to room temperature on the counter, then frost and enjoy!
Don't forget the frosting!
We photographed these homemade cupcakes with the most amaaaaaazing coconut oil chocolate frosting (recipe below!) but they hold up with just about any frosting you like! The chocolate frosting here is based on our favorite chocolate fudge frosting, and it's made without butter (just like the cupcakes!) and it solidifies a bit as it sits, which gives it a rich, fudge-like texture - almost like an ultra-thick chocolate ganache.
I also love serving these cupcakes with a good chocolate or vanilla buttercream, cream cheese or peanut butter frosting, or a drizzle of chocolate ganache (and don't forget to check out cupcake decorating ideas article for plenty of inspo!)
Love this recipe? Try our Perfect Chocolate Sheet Cake next →
How to make chocolate cupcakes from scratch: step by step video
📖 Recipe
Chocolate Cupcakes (With Coconut Oil - No Butter!)
- Prep Time: 30 min
- Cook Time: 20 min
- Total Time: 50 minutes
- Yield: 16-20 cupcakes 1x
- Category: Dessert
- Cuisine: American
Description
These easy, butterless chocolate cupcakes are made with coconut oil and topped with a delicious chocolate frosting.
Ingredients
FOR THE CHOCOLATE CUPCAKES:
- ⅔ cup liquid coconut oil (see recipe notes)
- 2 cups sugar
- 2 eggs
- ½ teaspoon kosher salt
- 2 ¼ cups flour (measured correctly by scooping and leveling)
- ¾ cup cocoa powder
- 2 Tablespoons apple cider vinegar
- 1 cup milk
- 2 teaspoons baking soda
- 2 teaspoons vanilla extract
- 1 cup hot water (between 175-200 degrees Fahrenheit - see recipe notes)
FOR THE CHOCOLATE FROSTING:
- 3 ½ cups powdered sugar
- ¾ cup cocoa powder
- ½ cup liquid coconut oil (see recipe notes)
- pinch of salt
- ⅓ cup hot water (between 175-200 degrees F; you may not need it all)
Instructions
FOR THE CHOCOLATE CUPCAKES:
- Heat the oven to 375 degrees Fahrenheit.
- Line a standard muffin pan with cupcake liners.
- In a large bowl (or in the bowl of a stand mixer fitted with the whisk or paddle attachment), stir together liquid coconut oil, sugar, and eggs.
- Add salt, flour, and cocoa powder to egg mixture and stir to combine. The batter should be very thick and even slightly crumbly here.
- In a separate bowl or measuring cup, stir together milk, baking soda, and apple cider vinegar. The mixture will start to foam and increase in volume as the baking soda reacts with the vinegar, so plan to work quickly here!
- Add the milk mixture to the batter a bit at a time, stirring frequently to work out any lumps.
- Add vanilla extract to batter and stir to combine.
- Add hot water to batter a little at a time, stirring frequently between each addition to work out any lumps. If you’re mixing the batter by hand, I recommend switching to a whisk here to help work the lumps out more easily. If you’re using a stand mixer, scrape down the sides of the bowl in between each hot water addition to make sure you work out all the lumps. Note: This batter is VERY thin - don’t worry if it looks a lot runnier than other cake recipes!
- Pour or scoop the cupcake batter into your liners, filling each liner about ⅔ of the way full.
- Bake at 375 degrees Fahrenheit for 14-18 minutes, until a cake tester or toothpick inserted into the center of a cupcake comes out clean.
- Remove cooked cupcakes to a wire rack and let them cool completely before frosting, usually at least 30 minutes.
FOR THE CHOCOLATE FROSTING:
- In a large bowl, mix liquid coconut oil, cocoa powder, and powdered sugar together with a pinch of salt. The coconut oil will clump up a bit and form a crumbly mixture - this is what we want!
- Add hot water to powdered sugar mixture a Tablespoon at a time, stirring well between each addition. The frosting will slowly start to come together, and will look almost like a thick pudding or fudge.
- When you’ve reached your desired frosting consistency, use the back of a spoon or a small knife to frost each cupcake. I like to place a dollop of frosting on the cupcake and then use the back of a spoon to swirl it in a circle (see photos in the post above!) This frosting will begin to seize up as the coconut oil cools, so plan to work quickly. If the frosting becomes too hard to spread easily, add an extra splash of hot water or zap it for five seconds in the microwave to bring it back to a spreadable consistency.
- Top cupcakes with sprinkles or serve as-is! Serve immediately or let the frosting cool on the counter for an hour or more - as it cools, the frosting becomes thicker and fudge-like.
- Store cupcakes in an airtight container on the counter for 3-4 days.
Notes
How to melt coconut oil into its liquid form: Coconut oil is generally solid at room temperature, but we want to melt it into a liquid form for this recipe in order to incorporate it more easily into our chocolate cupcake batter. (We've used virgin unrefined coconut oils from 365/Whole Foods, Nutiva, and Carrington Farms and like them all). To melt coconut oil, scoop about 1 cup of coconut oil (in its solid, room-temperature form) into a microwave-safe glass measuring cup, and then microwave for 30-40 seconds until it’s melted down. Give the coconut oil a stir and then check the measurement - you may need to add another spoonful of room temperature coconut oil to bring the liquid up to the correct amount. Melt too much oil? Pour any excess right back into the container. Equipment: We use this measuring cup in the post photos and this one in the video!
Why the hot water? Adding hot water to the batter ensures all ingredients are mixed evenly, helps any clumps release and lets sugar dissolve as much as possible before baking. I find it also enhances the flavor of the cocoa (sometimes called “blooming”). Hot water also helps any colder ingredients come down in temperature, and helps the cupcakes retain moisture as they bake. You can substitute hot coffee for the hot water if you like. Some recipes call for the hot water in a cake recipe to be boiling, but I’ve found that as long as it’s quite hot (175 degrees F or so) it’ll do the trick just fine, and it’s easier to just heat some water in my electric tea kettle than it is to boil a whole pot of water.
Substitutions: The coconut flavor in these cupcakes isn’t overwhelming, but it definitely isn't invisible. If you don’t like the taste of coconut, you can substitute vegetable oil, canola oil, or melted butter for the coconut oil in the cupcake batter. You can substitute melted butter for the coconut oil in the frosting if you prefer.
The chocolate fudge frosting in this recipe will start to seize up as the coconut oil cools, so work quickly to frost your cupcakes. The frosting will be quite thick and will resemble warm fudge - it won’t look or feel like the traditional buttercream or whipped frostings we’re often used to. If the frosting is too thin (this often happens when too much hot water is added) add extra powdered sugar or let it cool on the counter for a few minutes to thicken it up. If frosting is too thick, stir in an extra splash of hot water or zap it in the microwave in 5-second intervals to loosen it. I love that this frosting develops a rich, fudge-like texture as it cools (it’s one of my most-requested frostings from friends and family!) but you could also absolutely use a more traditional buttercream here if you prefer.
If you use silicone cupcake liners: When our testers used silicone cupcake liners (like these!) we found that we needed to extend the bake time by 2-3 minutes. If you’re using mini silicone liners, you can bake as directed.
Nutrition
- Serving Size: 1 cupcake
- Calories: 289
- Sugar: 28.5 g
- Sodium: 349.9 mg
- Fat: 15.5 g
- Carbohydrates: 38 g
- Protein: 3.2 g
- Cholesterol: 20.9 mg
Keywords: frosting, coconut oil, easy
Jennifer
Made these today and they were fantastic! I usually use a box mix (gross) and have been looking for a cupcake recipe that isn't too crumbly and uses coconut oil. I'm so glad I found these!
★★★★★
Team Life As A Strawberry
We're SO happy to hear you loved this recipe!
Dev
I had never cooked with coconut oil before and loved this recipe!! The cupcakes were SO moist and felt healthier than most. The icing is also insane and I would put that on anything
★★★★★
Team Life As A Strawberry
YIPPEE! We love that you had a great experience cooking with coconut oil!
Becky
This is the best dang chocolate cake I ever made. Ever. It got rave reviews from my teenagers too!
★★★★★
Team Life As A Strawberry
WAHOO! We love that this recipe has become a family favorite!
Priscilla
These cupcakes were so pillowy soft and delicious - everyone loved them! Out of personal preference, I reduced the sugar and used both baking soda and baking powder and they rose beautifully and were delicious. I’ll definitely make these again. Thanks for a fantastic recipe
★★★★★
Team Life As A Strawberry
WAHOO! So happy to hear everyone loved them!
Georgia
Hi
Can I use dairy free milk?
Team Life As A Strawberry
Hi Georgia! We haven't tested these cupcakes with a milk substitute, but other bakers have commented with their success using nut or coconut milk! We recommend using a milk substitute that you like the taste of. Happy baking!
Alexa
i love the recipe i think i have all the ingredients and i did not know that you can put coconut oil in cupcakes
Team Life As A Strawberry
YIPPEE! We hope you enjoy the cupcakes!
Helen
Could I turn this into a cake? If yes what size cake tins and what cooking time please?
Team Life As A Strawberry
Hi Helen! Yes, this recipe works great as a cake! The recipe makes 3 6-inch or 2 8-inch rounds (we don't recommend 9-inch rounds, they can get pretty thin) or a 9x13 sheet cake!
The baking time will change based on the size pan (typically between 20 and 40 minutes), so we recommend baking for 20 minutes then checking every 5 minutes until a toothpick inserted in the center comes out clean!
Sam
Great recipe - I was looking to make cupcakes without having to leave the house, and this recipe was perfect! Based on what I had on hand I made the following substitutes which still resulted in a soft, airy, delicious cupcake! Vegetable oil instead of coconut, whole-wheat flour instead of plain, and almond milk instead of milk. I think I might actually make these my go-to recipe for chocolate cupcakes. I did not make the icing as I had a packet mix on hand, but might also give that a try for next time. Thank you 🤩
★★★★★
Team Life As A Strawberry
YIPPEE! So happy to hear you loved them!
Natty
Can you use almond flour instead of regular flour?
Team Life As A Strawberry
Hi Natty! We don't recommend using almond flour for these cupcakes since it would change the texture. Hope that helps!
Sarah
Thank you so much for this recipe. I was searching the internet for quite some time for a recipe without butter since I ran out and due to quarantine won’t go out until I absolutely have to go to grocery store. Used soy milk and coffee. Turned out delicious- definitely a recipe to keep. Glad I had coconut oil in hand.
★★★★★
Krithika
It was super spongy and the best ever! It’s my first comment on a recipe though I have been baking for 5 years now. I’m not even a chocolate fan(don’t kill me) haha. This is the first time I did a half minded bake with little to minimal ingredients and still the recipe turned out to be forgiving.!! I am so thankful for you🥰 loved the details in the recipe. It really helped a lot in avoiding some possible errors. I literally had the only ingredients with the lack of butter which is usually present in so many recipes (corona virus quarantine time 🙃) thanks a ton!!
★★★★★
Zola
I'm not really a chocolate can either. Mainly because i haven't tasted a moist one
Ariane
Super yummy! I made this with my 3 year old son, which was fun and a bit challenging at times 😬. But they turned out great. I used coconut milk to keep them totally dairy free.
★★★★★
Jackie @ Life As A Strawberry
Hi Ariane, great! Thank you for the dairy-free tip.
Sruthi
Your content about Cupcakes is heaven. I find everything what I'm looking for my daughter's birthday.
I generally feel lazy to give a comment. But I couldn't stop myself to give you a high five and say u did a great jobbbbb. Going to follow you on Instagram ♥️♥️♥️
Jackie @ Life As A Strawberry
Thank you SO much!
De Anna
I have a dairy allergy so I substituted the milk without any problem. And at the last minute, I realized I didn't have cocoa powder for the frosting so I used unsweetened baking chocolate (melted) instead, which slightly altered the moisture content. But in the end, these were fantastic! And the frosting recipe is now going to be a staple! Thanks Jessie!
★★★★★
Ami
The cupcakes came out amazingly! Thank you for the recipe!
★★★★★
Leah
I've been looking for a recipe for light and fluffy chocolate cupcakes for a few years. After finding your cupcake suggestions posts, I decided to try this one. I made a double batchym yesterday for my daughter's upcoming birthday, and they are hands down the best I've made! No more dense but rich concoctions that the kids leave behind after the frosting is gone. Thank you for such a thoughtful, well-tested recipe!
★★★★★
Jackie @ Life As A Strawberry
Hi Leah, thank you! We are so happy the cupcakes were a HIT!