Craving a chocolatey treat that's rich, moist, and completely dairy-free? These dairy-free chocolate cupcakes are just what you need! They're perfect for parties, accommodating dietary needs, or simply treating yourself to something delicious. These cupcakes are a crowd-pleaser with their fluffy texture and creamy chocolate swirl. Everyone will love them-and they won't even miss the dairy!
Vegan Chocolate Cupcakes with Topping
These cupcakes prove you don't need eggs or dairy for a decadent dessert. They're easy to make, beautifully moist, and have that deep cocoa flavor everyone craves. Plus, they're family-approved (aka some members of my family). Whether you're vegan, lactose-intolerant, or just curious, these cupcakes are a must-try.
Key ingredients
You'll find the full list in the recipe card, but here are some helpful tips:
For the Chocolate Cupcakes
- Flaxseed oil: Swap it for sunflower oil or melted coconut oil if you prefer.
- Apple cider vinegar: Don't have it? White vinegar or lemon juice works just as well.
- Vanilla Extract: For a hint of vanilla flavor. If you can get it, use natural vanilla extract. With this vanilla extract recipe, you can make it yourself (which is much cheaper than a small bottle from the store) and use it for a long time.
For the Chocolate Topping
- Soy milk: You can use almond or oat milk instead.
Preparations in 4 Easy Steps
- Step 1: Preheat your oven to 350°F (180 °C). Line a cupcake tray with paper liners. Mix soy milk, vanilla extract, flaxseed oil, applesauce, and apple cider vinegar in a large bowl.
- Step 2: Sift in the flour, cocoa powder, baking soda, and salt. Add both sugars and beat until the batter is smooth.
- Step 3: Divide the batter evenly between the cupcake liners. Bake for 25 minutes. Let the cupcakes cool in the tray for 5 minutes, then transfer them to a rack to cool completely.
- Step 4: Combine plant-based butter, confectioners' sugar, cocoa powder, vanilla extract, salt, and soy milk. Beat on high speed until fluffy. Pipe swirls onto the cooled cupcakes for a picture-perfect finish.
Top Tip
Plant-based butter can be tricky if it's too cold. To make the topping smooth, mix the butter for a minute. If it's still stiff, hold the outside of the bowl under warm water for a few seconds, then keep mixing. You'll get a fluffy, creamy texture that's easy to pipe.
Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.
Need more inspiration?
- You can find video recipes on my YouTube channel.
- And don't forget to save the recipes on Pinterest, so you can easily find them again next time!
📖 Recipe
RECIPE CARD
Ingredients
For the cupcakes
- 1 cup soy milk
- 2 teaspoons vanilla extract
- 5 tablespoons flaxseed oil
- 3 tablespoons apple sauce
- 1 tablespoon apple cider vinegar
- 1⅘ cup all-purpose flour
- ⅓ cup Dutch unprocessed cocoa
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- ¾ cup dark brown sugar
- ¼ cup sugar
For the chocolate topping
- ¾ cup plant-based butter , room temperature
- 2½ cup confectioners sugar
- ½ cup Dutch unprocessed cocoa
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 3 tablespoons soy milk
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
For the cupcakes
- Set your oven to
350 °F or 320 °F. - Line a cupcake tray with paper liners.
- Combine the soy milk, vanilla extract, flaxseed oil, applesauce, and apple cider vinegar in a large bowl.1 cup soy milk, 2 teaspoons vanilla extract, 5 tablespoons flaxseed oil, 3 tablespoons apple sauce, 1 tablespoon apple cider vinegar
- Place a sieve over the bowl and add the flour, cocoa powder, baking soda, and salt. Sift the dry ingredients into the wet mixture.1⅘ cup all-purpose flour, ⅓ cup Dutch unprocessed cocoa, 1 teaspoon baking soda, ⅛ teaspoon salt
- Add the dark brown sugar and white sugar. Mix everything with a mixer on medium speed until smooth and lump-free.¾ cup dark brown sugar, ¼ cup sugar
- Divide the batter evenly between the paper cupcake liners.
- Bake in the oven for 25 minutes.
- Let the cupcakes cool in the tray for 5 minutes, then transfer them to a cooling rack.
- Allow to cool to room temperature.
For the chocolate topping
- Put the plant-based butter, confectioners' sugar, cocoa powder, vanilla extract, salt, and soy milk in a large bowl.¾ cup plant-based butter, 2½ cup confectioners sugar, ½ cup Dutch unprocessed cocoa, 1 teaspoon vanilla extract, ⅛ teaspoon salt, 3 tablespoons soy milk
- Start mixing at low speed to avoid the confectioners' sugar blowing everywhere.
- Gradually increase to high speed and mix for 5 minutes until smooth and fluffy. If the butter is too hard, warm the outside of the bowl with hot water to help it blend better.
- Transfer the topping to a piping bag.
- Pipe a nice swirl on top of each cooled cupcake.
Notes
- The jiggle test: Gently shake the pan. If the tops wobble, they're not done.
- The spring test: Press the center of a cupcake lightly. If it springs back, they're ready. If it leaves a dent, bake them a bit longer.
- The toothpick test: Insert a toothpick into the center. If it comes out clean, they're good to go!
- Without topping: Store in an airtight container at room temperature for up to 3 days.
- With topping: Keep in the fridge for up to 3 days in an airtight container. Let them come to room temperature before serving.
- Freezing: Freeze undecorated cupcakes for up to 2 months. Thaw them, frost, and enjoy!
Nutrition
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