Dairy Free Chocolate Cupcakes Recipes

CLASSIC VEGAN CHOCOLATE CUPCAKES RECIPE

Steps:

• Preheat the oven to 350°F (180°C) and line a cupcake tray with cupcake liners. Set aside.
• Sift the flour and cocoa into a mixing bowl and add the white and brown sugar, baking soda and salt and mix together.
• Add the soy milk, vanilla, oil, applesauce and vinegar and mix in. Use a hand whisk to whisk out any big lumps.
• Divide the batter evenly between the cupcake liners.
• Place into the oven and bake for 20 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean.
• Let cool for a few minutes and then remove the cupcakes from the cupcake tray and transfer to a wire cooling rack to cool completely.
• Prepare your frosting by adding the vegan butter, powdered sugar, cocoa powder, vanilla and salt to a mixing bowl. Using an electric mixer, start at slow speed, gradually increasing speed. Add in the soy milk slowly, only as much as needed to get the right consistency.
• When your cupcakes are cooled, pipe on the frosting and sprinkle with grated vegan chocolate shavings.

WACKY VEGAN CHOCOLATE CUPCAKES (WITH HIGH ALTITUDE OPTION)

Steps:

• Preheat your oven to 350ºF and line 12 muffin cups with cupcake liners.
• In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
• Make 3 small wells in the flour mixture. Pour the oil into one well, the vinegar into the second, and the vanilla into the third. Pour the cold water or milk beverage over everything and stir until a relatively smooth batter forms.
• Divide the batter between the liners
• Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
• Let the cupcakes cool for 5 minutes, then remove them to a wire rack to cool completely before frosting.
• Unfrosted cupcakes can be covered and stored at room temperature for up to 2 days. Once frosted, they can be refrigerated for up to 3 days, or individually wrapped and frozen to enjoy later.

VEGAN CHOCOLATE CUPCAKES RECIPE

Steps:

• Gather the ingredients.
• Position a rack in the center of the oven and heat to 350 F. Line 12 cups in a muffin or cupcake pan with liners.
• In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until smooth.
• Add the non-dairy milk, oil, and vanilla. Mix well until smooth. Fold the apple cider vinegar into the mixture with a rubber spatula.
• Portion the batter into the prepared cupcake tins, filling each about two-thirds to three-quarters full.
• Bake until a toothpick inserted into the centers of the cupcakes comes out clean, about 20 minutes.
• Allow cupcakes to cool completely on a wire cooling rack. Top with frosting before serving.

DAIRY-FREE CHOCOLATE CAKE (GLUTEN-FREE OPTION)

Steps:

• Preheat your oven to 350 °F (175 °C). Line 2 round 8" cake pans with parchment paper on the bottom and then grease the sides of the pans.
• In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla.
• Mix until combined and then stir in the boiling water. The batter will be almost as thin as water.
• Divide the batter between the two pans.
• Bake for 25 minutes or until a toothpick comes out with maybe some moist crumbs, but no uncooked liquid.
• Let cool for 5 minutes in the pans, and then turn out onto a rack to cool. Let cool completely before frosting.
• Unfrosted cake layers can be wrapped in plastic wrap and stored at room temperature for 2 days or refrigerated for 3. They can also be frozen for up to 3 months.
• In a large saucepan over medium-low heat, mix together the chocolate chips, milk, coconut oil, vanilla extract and salt. Stir until melted and completely smooth.
• Let the pan cool for about 15 minutes (or until cool enough to place in the refrigerator) and then place the pan in the refrigerator for about 1-2 hours, stirring after every 15-20 minutes, or until firm enough to spread on the cake. I need about 1 hour. If you forget about it and leave it in the refrigerator too long, it'll be too firm to spread, so be sure to keep checking on it. If it gets too hard, very lightly reheat it on low heat, stirring constantly, until it's soft enough.
• Once the cake has cooled, spread about 3/4 cup of frosting on the first layer, about 1 cup on top of the cake, and the rest on the sides.
• Cover and refrigerate leftovers for up to 4 days. You can also freeze the frosted cake or unfrosted layers for up to 3 months.

DAIRY FREE CHOCOLATE CUPCAKES

Steps:

• Place cupcake liners in 27 regular size cupcake tins. Set aside.
• Add all 7 dry ingredients into a sifter and sift into a medium sized bowl. Set aside
• Inside a one cup measuring cup, add the 1 tbsp white vinegar. Fill the remaining measuring cup with almond milk until you get to the top of the measuring cup. Let sit for 10 minutes. (This makes the almond buttermilk)
• In a large bowl, add the applesauce, maple syrup, apple cider vinegar, vanilla, and almond buttermilk after it has set for 10 minutes. Beat on low speed just until combined.
• In a small saucepan, add the remaining 1 3/4 cup almond milk and coconut oil to a small saucepan. Bring to a boil.
• While waiting for the almond milk mixture to boil, in 4 parts, mix in the dry ingredients to wet ingredients on low speed. Just until blended. DO NOT OVER MIX.
• Once boiling, remove almond mix mixture from heat and pour into chocolate cake bowl. Using a spatula, fold in just until combined, scraping down any mixture if needed.
• Let bowl set for 5 minutes.
• Preheat oven to 350 degrees.
• Fill up cupcake tins 3/4 of the way full.
• Bake in oven 15-20 minutes or until toothpick inserted comes out clean.
• Remove from oven and place on a cooling rack. Let cool completely in order to frost.
• Frosting cupcakes one at a time.
• Add any optional toppings - some ideas would be chocolate shavings, fresh berries, coconut flakes, or chopped nuts like walnuts or peanuts.

GLUTEN FREE CHOCOLATE CUPCAKES RECIPE (WITH DAIRY-FREE FROSTING)

Steps:

• Preheat oven to 350 degrees F and prepare your cupcake tin by lining it with cupcake liners (I love to use these silicone ones when convenient). You can also bake this batter into 2 8-inch cakes. Lightly grease and flour cake pans , if using.In a measuring glass, add 1 cup of milk and stir in 1 teaspoon of apple cider vinegar. Set aside for 2-5 minutes. This will create a buttermilk that brings out the best chocolate flavor!In the bowl of a mixer (or a large mixing bowl if using a hand-held mixer or making it by hand), combine the flour, sugar, cocoa, baking soda, and salt.*Note: if you prefer a sweeter cupcake, use 1 1/2 cups of sugar. As is, these taste more like a dark chocolate cupcake, but are still plenty sweet--especially if topped with frosting.Add in the eggs, oil, and buttermilk, scraping down the sides of the bowl as needed. Try not to over mix. Stop mixing as soon as everything is incorporated.With the mixer on low, slowly add in the hot coffee or water. You want a very slow and steady stream so that it doesn't cook the eggs. Scrape down the side of the bowl halfway through adding the coffee and then continue until it's all incorporated. Scrape down bowl one last time after adding all of the coffee and mix again. The batter will look fairly runny, but it should be smooth.Pour your chocolate cupcake batter into the cupcake liners, filling them 2/3 of the way full. If making cakes, divide the batter evenly into 2 cake pans.Bake for 20-26 minutes, until a toothpick comes out clean or with a few crumbs, but no wet batter.Allow cupcakes or cakes to fully cool before frosting.*These can be wrapped in a layer of cling wrap and then foil and frozen for up to 2 months at this point. Chocolate buttercream frosting (dairy-free option)In the bowl of a mixer (or large mixing bowl if using a hand mixer), add softened butter and whip on high until creamy, about 20 secondsAdd in 1 cup of powdered sugar and cocoa, 2 tablespoons of the milk, and the vanilla. Turn the mixer on slowly to incorporate all the ingredients, scrape the bowl, and then turn mixer to medium to beat the frosting.Scrape the bowl, and add in the remaining cup of powdered sugar.Turn mixer on low, scrape the bowl, and then turn to medium-high for 30 seconds.If needed, add in the last tablespoon of milk, scrape the sides of the bowl, and beat for another 10-20 seconds.Frost cupcakes as desired. I love using this frosting tip.
• Preheat oven to 350 degrees F and prepare your cupcake tin by lining it with cupcake liners (I love to use these silicone ones when convenient). You can also bake this batter into 2 8-inch cakes. Lightly grease and flour cake pans , if using.
• In a measuring glass, add 1 cup of milk and stir in 1 teaspoon of apple cider vinegar. Set aside for 2-5 minutes. This will create a buttermilk that brings out the best chocolate flavor!
• In the bowl of a mixer (or a large mixing bowl if using a hand-held mixer or making it by hand), combine the flour, sugar, cocoa, baking soda, and salt.*Note: if you prefer a sweeter cupcake, use 1 1/2 cups of sugar. As is, these taste more like a dark chocolate cupcake, but are still plenty sweet--especially if topped with frosting.
• Add in the eggs, oil, and buttermilk, scraping down the sides of the bowl as needed. Try not to over mix. Stop mixing as soon as everything is incorporated.
• With the mixer on low, slowly add in the hot coffee or water. You want a very slow and steady stream so that it doesn't cook the eggs. Scrape down the side of the bowl halfway through adding the coffee and then continue until it's all incorporated. Scrape down bowl one last time after adding all of the coffee and mix again. The batter will look fairly runny, but it should be smooth.
• Pour your chocolate cupcake batter into the cupcake liners, filling them 2/3 of the way full. If making cakes, divide the batter evenly into 2 cake pans.
• Bake for 20-26 minutes, until a toothpick comes out clean or with a few crumbs, but no wet batter.
• Allow cupcakes or cakes to fully cool before frosting.
• In the bowl of a mixer (or large mixing bowl if using a hand mixer), add softened butter and whip on high until creamy, about 20 seconds
• Add in 1 cup of powdered sugar and cocoa, 2 tablespoons of the milk, and the vanilla. Turn the mixer on slowly to incorporate all the ingredients, scrape the bowl, and then turn mixer to medium to beat the frosting.
• Scrape the bowl, and add in the remaining cup of powdered sugar.
• Turn mixer on low, scrape the bowl, and then turn to medium-high for 30 seconds.
• If needed, add in the last tablespoon of milk, scrape the sides of the bowl, and beat for another 10-20 seconds.
• Frost cupcakes as desired. I love using this frosting tip.

GLUTEN FREE DAIRY FREE CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees F.
• Line 12 - 14 cupcake with cupcake liners.
• In large mixing bowl sift flour blend, sugar, cocoa powder, baking powder, baking soda and salt.
• In Stand mixer combine coconut milk, water, oil, vinegar, and vanilla. Add in the sifted dry ingredients. and beat for 1 minute.
• Evenly distribute into cupcake liners. Bake for 20 minutes. Test for doneness.
• Remove from oven and carefully take out of cupcake pans and let cool.

THE BEST VEGAN CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 350F and prep 24 muffin tins with nonstick spray or vegan cupcake liners.
• Combine dairy free milk, apple cider vinegar, and vanilla extract to make vegan buttermilk. Set aside.
• Use a large bowl and hand whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
• Next add oil and vegan buttermilk (vinegar, vanilla and dairy free milk mixture). Mix with a spatula until just combined.
• Pour in boiling hot water into the batter and carefully stir to combine. Batter will be loose and thin but this is 100% supposed to be this way.
• Evenly split up the cake batter into the prepared tins, filling each one up 1/2 of the way. Bake for 15-20 minutes or until a toothpick in the center comes out clean. Let cool for 15 minutes in the pans, then remove and let cool to room temp before frosting.
• Pick a frosting and click the recipe above. Follow instructions and make while cupcakes are baking. Pipe as desired.