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Dairy-Free Chocolate Cupcakes

These dairy-free cupcakes are dark, rich and oh so chocolately!
4 from 7 votes
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Course: Dessert
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 24
Author: Swah

Ingredients

Dairy-Free Chocolate Cupcakes

  • 1 2/3 cups plain flour
  • 2 cups white sugar
  • 1 cup cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • Pinch of salt
  • 2 eggs
  • 1 cup soy/almond/rice or oat milk
  • 1 tbsp white vinegar
  • 1 cup brewed coffee
  • 1/2 cup flavourless vegetable oil
  • 1 tbsp vanilla extract/essence

Dairy-Free Chocolate Buttercream

  • 200 g Nuttelex or another non-dairy butter substitute softened
  • 6 cups icing sugar
  • 1 cup cocoa powder
  • 1 tsp salt
  • 1 tbs vanilla extract/essence
  • 1/2 cup soy/almond/rice or oat milk

Instructions

Dairy-Free Chocolate Cupcakes

  • Preheat the oven to 180°C. Line 24 muffin tins with cupcake papers.
  • Sift flour, sugar, cocoa, baking soda, baking powder and salt into a bowl and set aside.
  • Combine the non-dairy milk, vinegar, coffee, oil and vanilla extract in another bowl. Beat in the eggs one at a time until well combined.
  • With the mixer on low, carefully add in the dry ingredients. Mix until combined (the batter will be very thin).
  • Fill cupcake liners about 2/3 full with mixture and bake for 25 minutes or until a skewer comes out clean.
  • Allow to cool in the tin for 15 minutes, then turn out onto a wire rack.

Dairy-Free Chocolate Buttercream

  • Place the softened Nuttelex in a large mixing bowl and beat until smooth.
  • Gradually add in most of the sugar and cocoa, then the dairy-free milk, salt and vanilla (adding gradually prevents the icing from going grainy).
  • Beat for around 3-5 minutes until smooth and creamy.
  • Add the remaining sugar until it is thick enough to ice the cupcakes (you may not need all the sugar).