How to Make Irresistible Dairy-Free Cupcakes with Chocolate Frosting

Simple Summary

These delightful dairy-free cupcakes with chocolate frosting are the perfect treat for those with dietary restrictions or anyone looking for a lighter dessert option. Moist, fluffy, and topped with rich chocolate frosting, they're sure to satisfy any sweet tooth.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 12 cupcakes
• Difficulty: Beginner

Ingredients

For the cupcakes:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsweetened almond milk
• 1/3 cup vegetable oil
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract

For the chocolate frosting:

• 1/2 cup dairy-free butter (such as Earth Balance)
• 3 cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

2. In a large bowl, whisk together the flour, sugar, baking soda, and salt.

3. In a separate bowl, combine the almond milk, vegetable oil, apple cider vinegar, and vanilla extract.

4. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.

5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

7. Remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

8. While the cupcakes are cooling, prepare the frosting. In a large bowl, beat the dairy-free butter until creamy.

9. Gradually add the powdered sugar and cocoa powder, alternating with small amounts of almond milk, until the frosting reaches a smooth, spreadable consistency.

10. Mix in the vanilla extract and beat for an additional 2-3 minutes until light and fluffy.

11. Once the cupcakes are completely cool, frost them generously with the chocolate frosting.

12. Optionally, decorate with dairy-free chocolate chips, sprinkles, or fresh berries.

Chef's Notes

• For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
• To enhance the flavor, add 1/2 tsp of instant coffee powder to the frosting for a mocha twist.
• Store unfrosted cupcakes at room temperature for up to 2 days, or frosted cupcakes in the refrigerator for up to 5 days.
• For a firmer frosting, refrigerate it for 15-20 minutes before piping onto the cupcakes.

Nutritional Info

Per cupcake (approximate): 320 calories, 14g fat, 49g carbohydrates, 2g protein. These cupcakes are cholesterol-free and provide a small amount of fiber. While they are a treat, the use of almond milk adds a touch of vitamin E and calcium.

Serving Suggestions

• Serve these cupcakes as a delightful dessert at birthday parties, afternoon teas, or any celebration.
• Pair with dairy-free ice cream for an extra special treat.
• For a festive touch, customize the frosting color with natural food coloring and top with themed sprinkles for holidays or special occasions.
• Enjoy with a glass of cold almond milk or a cup of coffee for the perfect sweet indulgence.