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 recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them 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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