Dairy Free Chocolate Cupcakes
Bake rich, fluffy dairy free chocolate cupcakes with this easy recipe! Perfect for any occasion, they're moist, delicious, and completely dairy-free.
Ingredients
Dry Ingredients:
- 1 cup 125g all-purpose flour – For a soft, tender crumb. Swap with gluten-free flour for a GF option.
- ½ cup 50g unsweetened cocoa powder – Use high-quality cocoa for a richer chocolate taste.
- ¾ cup 150g coconut sugar or organic cane sugar – Adds the perfect level of sweetness.
- 1 teaspoon baking soda – Helps the cupcakes rise beautifully.
- ¼ teaspoon salt – Enhances the overall flavor.
Wet Ingredients:
- 1 cup 240ml unsweetened almond milk – Oat milk or soy milk also work well.
- ⅓ cup 80ml melted coconut oil or dairy-free butter – Keeps the cupcakes moist.
- 1 tablespoon apple cider vinegar – Reacts with the baking soda to create a fluffy texture.
- 1 teaspoon pure vanilla extract – Enhances the chocolate flavor.
Optional Add-Ins:
- ½ cup 90g dairy free dark chocolate chips – For extra indulgence.
- 1 teaspoon espresso powder – Intensifies the chocolate flavor without tasting like coffee.
Instructions
Step 1: Preheat and Prepare
- Set your oven to 350°F (175°C), and prepare your muffin tin by lining it with cupcake liners. This makes the cupcakes easy to remove after baking and prevents sticking. You can also lightly grease the liners with a bit of coconut oil for an extra non-stick layer if desired.
Step 2: Mix the Dry Ingredients
- In a large bowl, whisk together:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ cup coconut sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- Whisk until all the dry ingredients are fully combined. This will help prevent any lumps when you add the wet ingredients.
Step 3: Combine the Wet Ingredients
- In a separate bowl, whisk together:
- 1 cup almond milk (or any non-dairy milk of your choice)
- ⅓ cup melted coconut oil (or dairy-free butter)
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- Make sure everything is smooth and well blended—this helps the cupcakes stay light and fluffy once baked.
Step 4: Mix Wet and Dry Ingredients
- Add the wet ingredients into the dry ingredients and gently stir to combine. Try not to overmix—the batter can remain a little lumpy, and that's perfectly fine! Overmixing can lead to dense cupcakes, and we want them nice and light.
Step 5: Bake
- Spoon the batter evenly into the muffin tin, filling each liner about ⅔ full.Bake in the preheated oven for 18-20 minutes, or until a toothpick comes out clean when inserted into the center of a cupcake.
Step 6: Cool and Enjoy
- After baking, let the cupcakes sit in the muffin tin for about 5 minutes to cool slightly. Next, gently move the cupcakes onto a wire rack to allow them to cool completely. Now they’re ready to enjoy as-is or topped with your favorite frosting.
Video
Notes
Recipe Details:
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Total Time: 35 minutes
- Servings: 12 cupcakes
- Calories: ~180 kcal per cupcake