Dairy Free Chocolate Cupcakes
Dairy Free Chocolate Cupcakes with a delicious flavor but without dairy products. Great if you have an intolerance but still want to enjoy this snack. The cakes are moist, full of flavor, and airy. And easy to make!
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- cupcake and muffin pan
- 12 paper cupcake baking cups
Ingredients
- 1⅓ cup all-purpose flour
- ⅓ cup cornstarch
- ¾ cup sugar
- 4 tablespoons Dutch unprocessed cocoa
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ⅓ cup sunflower oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1¼ cup water
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to
350 °F or 
320 °F. - Fill the tin with paper baking forms.
- Mix the flour, cornstarch, sugar, cocoa, baking soda, and salt in a bowl.1⅓ cup all-purpose flour, ⅓ cup cornstarch, ¾ cup sugar, 4 tablespoons Dutch unprocessed cocoa, 1 teaspoon baking soda, ½ teaspoon sea salt
- In a second bowl, combine the oil, vinegar, vanilla, and water until well blended.⅓ cup sunflower oil, 1 tablespoon white vinegar, 1 teaspoon vanilla extract, 1¼ cup water
- Add the contents of the first bowl to the second while you keep mixing until the batter has no lumps.
- Divide the batter over the cupcake tins and slide the baking plate into the oven.
- Bake for 25 minutes (turn the form after 10-15 minutes) until the cupcakes are done.
- Let stand for 5 minutes, loosen the cupcakes from the tins, and let them cool on a wire rack to room temperature.
NOTES
1. Vanilla Extract - For a hint of vanilla flavor. If you can get it, use natural vanilla extract, which has a slightly deeper flavor than artificial vanilla extract. With this recipe, you can make a homemade vanilla extract (and, if you bake a lot, it is highly recommended because you can use this for a reasonable amount of time).
2. Oven - When you use a conventional oven, set the temperature to 350 °F (180 °C). In a convection oven, 320 °F (160 °C) is sufficient.
Bake your cupcakes in the bottom third/center of your oven. They are more likely to burn if you bake them at the top of the oven.
3. Doneness -
Ovens are inconsistent in heat (sometimes they are colder than the stated temperature, and other times they get hotter).
And if you're new to your oven, check the cupcakes for doneness two minutes before the end of the baking time. This can be done in three easy ways:
- Shake the mold lightly. If the tops of the cupcakes move, they still need to be finished.
- Press your finger in the center of a cupcake. If the print springs back right away, the cupcake is ready. If a dimple remains, they need to bake a little longer.
- Stick a toothpick in the center of a cupcake. If it comes out clean and dry, the cupcakes are done.
- Room Temperature - Wrap the cupcakes in plastic wrap or store them in an airtight container for three days.
- Freezer - you can freeze the cupcakes. First, wrap them in aluminum foil and put everything in a bag or airtight container. This way, you can keep them for up to two months.
Nutrition
Calories: 173kcal | Carbohydrates: 28g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 5g | Sodium: 193mg | Fiber: 1g | Sugar: 13g | Iron: 1mg
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