May 16, 2023

Dairy Free Chocolate Cupcakes

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You’ll fall head over heels for these dreamy dairy free chocolate cupcakes! Soft, fluffy and oh-so-chocolatey, they’re paired with the most silky dairy free buttercream for an incredible combination. Easy to make and wonderfully classic, they’re fantastic for birthdays, parties or any occasion. Nut free and soy free.

Several Dairy Free Chocolate Cupcakes with some split in half on a plate.

These incredible dairy free chocolate cupcakes are the ultimate chocolate lover’s treat!

Featuring a soft and fluffy cupcake base paired with swirls of the most silky dairy free chocolate buttercream frosting, it’s a match made in dessert heaven.

And did I mention they’re incredibly easy to make?

Just a few bowls and no fancy equipment needed.

Perfectly decadent, mega chocolatey and wonderfully classic, they’re a dreamy treat for just about any special occasion. 

Chocolate cupcake batter in a mixing bowl and then scooped into muffin tins.

Tips & Tricks

  1. When measuring out your flour, fluff it in the container then scoop into your measuring cup with a spoon and level off. Don’t dunk the cup straight into the bag as you’ll likely use too much.
  2. The same goes for your cocoa powder – scoop into your measuring cup with a spoon and then level off.
  3. I mention this down in the recipe but it bears repeating – PLEASE make sure that you fill the cupcake tins only halfway full. I know this seems like it will be too little but I promise you it will not! If you fill them more than halfway, the batter will overflow while baking and the finished cupcakes will sink in the middle. 
  4. Finally, don’t open the oven door early to see how the cupcakes are doing – this can also result in them sinking in the middle.

Dairy Free Chocolate Frosting in a mixing bowl with unfrosted cupcakes to the side.

Substitutions

  • Please stick with natural cocoa powder – I have not tested the cupcakes with dutch process cocoa powder and the results will likely be different. 
  • If you choose to use coconut oil instead of the avocado oil, be sure that all your ingredients are at room temperature. If they are cold, you run the risk of the batter hardening up. Additionally, melt the oil first and then measure out the correct amount. Once melted, allow to cool for about 5 minutes before using (or you might scramble the egg).
  • Another dairy free milk of choice should work in the cupcake base but this is not something I have tested myself. With that said, I do prefer oat milk as it’s a bit thicker and richer than some other options.
  • Along those lines, you can absolutely use a different dairy free milk in the frosting (although again, the oat milk is a great choice due to the added richness).
  • Finally, feel free to use another frosting of choice if you are not a fan of the chocolate on chocolate combination. This dairy free peanut butter buttercream would be lovely here (you’ll need to double the recipe to have enough for all the cupcakes).

Several Lactose Free Chocolate Cupcakes on a beige surface.

How To Store

Counter: Once frosted, the cupcakes will keep for about 1 to 2 days in an airtight container at room temperature.

Fridge: The frosted cupcakes will also keep for about 3 to 4 days in an airtight container in the refrigerator. Bring to room temperature before serving.

Freezer: Unfrosted cupcakes can be frozen in an airtight container for up to 3 months. When ready to enjoy, thaw in the fridge overnight then bring to room temperature and frost.

Half of a Non Dairy Chocolate Cupcake in the wrapper on a surface.

Additional Dairy Free Dessert Recipes:

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Several Dairy Free Chocolate Cupcakes with some split in half on a plate.

Dairy Free Chocolate Cupcakes

Yield: 16 cupcakes
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes

You’ll fall head over heels for these dreamy dairy free chocolate cupcakes! Soft, fluffy and oh-so-chocolatey, they’re paired with the most silky dairy free buttercream for an incredible combination. Easy to make and wonderfully classic, they’re fantastic for birthdays, parties or any occasion.

Ingredients

For the cupcakes:

  • 1 ¼ cups all-purpose flour
  • ½ cup unsweetened natural cocoa powder
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 large egg
  • 1 cup pure cane sugar (or granulated sugar)
  • ¾ cup regular or extra creamy oat milk 
  • ⅓ cup avocado oil (or another neutral oil)
  • 2 teaspoons vanilla extract

For the frosting:

  • 1 cup dairy free butter (2 sticks), at room temperature*
  • 3 ½ cups confectioners’ sugar, plus extra as needed
  • ½ cup unsweetened natural cocoa powder
  • 2 ½ tablespoons regular or extra creamy oat milk
  • good pinch of fine sea salt
  • 1 ½ teaspoons vanilla extract

Instructions

For the cupcakes:

  1. Preheat the oven to 350ºF. Line a 12 cup muffin pan with liners and then a second muffin pan with 4 liners (this recipe yields 16 cupcakes - if you don’t have two pans you can bake in batches). Set aside.
  2. In a medium-large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
  3. In a medium bowl, whisk together the egg, sugar, oat milk, oil and vanilla until well combined. Add to the bowl with the dry ingredients and mix until combined.
  4. Divide the batter evenly in the prepared muffin tins, filling each half of the way full. DO NOT overfill the muffin tins and try to make any less than 16 cupcakes - this will result in the batter overflowing / the cupcakes sinking in the middle.
  5. Give the pans a few gentle taps on the counter to remove any air bubbles, then bake one pan at a time for about 19 to 21 minutes, or until a toothpick or cake tester inserted into the middle comes out clean.
  6. Let cool for about 5 minutes, then remove the cupcakes to a wire rack to cool completely before frosting.

For the frosting:

  1. Add the dairy free butter to a large bowl. Using a hand mixer, beat on medium for about 1 minute, until nice and creamy. Scrape down the sides of the bowl with a spatula.
  2. Add the 3 ½ cups of confectioners' sugar, cocoa powder, oat milk, salt and vanilla to the bowl. Beat on low until incorporated (it will be sort of “crumbly”), then increase the speed slightly and continue to beat for about 1 minute until fully combined and creamy.
  3. Add additional confectioners’ sugar to thicken the frosting or additional oat milk (very slowly!) to thin out as desired. 
  4. Pipe or spread the frosting on the cooled cupcakes.

Notes

*To keep these cupcakes nut free and / or soy free - be sure to use an appropriate dairy free butter.

Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 354Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 42mgSodium: 253mgCarbohydrates: 49gFiber: 1gSugar: 37gProtein: 3g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.

© Ashley / Cook Nourish Bliss
Cuisine: American / Category: Dessert
Cakes & Cupcakes, Chocolate, Dairy Free, Dessert, Freezer-Friendly, Nut Free, Recipes (ALL), Soy Free, Vegetarian
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