Chocolate Cupcakes (Dairy-Free and Eggless)
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!
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
Ingredients you need per step are listed below the step in Italic
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
1. Tip: Use room-temperature ingredients for the best texture.
2. How to Check for Doneness
Ovens can be unpredictable, so check your cupcakes 2 minutes before the baking time is up. Here's how:
- 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
Calories: 425kcal | Carbohydrates: 63g | Protein: 4g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Sodium: 296mg | Fiber: 3g | Sugar: 44g | Vitamin A: 609IU | Vitamin C: 2mg | Iron: 2mg
Have you tried this recipe?Show @byAndreaJanssen or tag #byAndreajanssen
