Dairy-Free Decadent Chocolate Cupcakes with Buttercream Frosting
Indulge in the rich, velvety goodness of these Dairy-Free Decadent Chocolate Cupcakes with Buttercream Frosting—a perfect treat for chocolate lovers seeking a dairy-free option without sacrificing flavor. These moist and fluffy cupcakes are crafted with coconut milk and unsweetened cocoa powder, creating a deep chocolatey base, while the light and creamy dairy-free buttercream frosting adds a delightful finishing touch. Whether you're catering to dietary needs or simply exploring new dessert recipes, these cupcakes are a show-stopping addition to any celebration. Ready in under 40 minutes, they’re ideal for birthdays, parties, or an irresistible indulgence at home.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Granulated sugar
- 0.5 cup Light brown sugar, packed
- 2 large Eggs
- 1 cup Coconut milk (canned and shaken)
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 0.5 cup Boiling water
- 0.5 cup Dairy-free margarine (softened)
- 3 cups Dairy-free powdered sugar
- 2 tablespoons Almond milk
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
In another bowl, beat together the granulated sugar, brown sugar, eggs, coconut milk, vegetable oil, and vanilla extract until smooth and creamy.
Gradually add the dry ingredients to the wet ingredients, beating just until incorporated.
Stir in the boiling water, mixing gently until the batter is smooth. The batter will be thin, and that's okay.
Evenly divide the batter among the prepared cupcake liners, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove cupcakes from the oven and let them cool in the tin for 10 minutes. Then transfer to a wire rack to cool completely.
For the frosting, beat the dairy-free margarine in a large bowl until creamy.
Gradually add the powdered sugar, one cup at a time, beating well on medium speed between each addition.
Add the almond milk and vanilla extract, and beat until the frosting is light and fluffy.
Once the cupcakes are completely cool, spread or pipe the frosting on top of each cupcake.
Serve and enjoy your dairy-free decadent chocolate cupcakes!
Nutrition Facts
Calories |
6218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 291.9 g | 374% | |
| Saturated Fat | 100.0 g | 500% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3246 mg | 141% | |
| Total Carbohydrate | 942.3 g | 343% | |
| Dietary Fiber | 69.2 g | 247% | |
| Total Sugars | 687.2 g | ||
| Protein | 72.0 g | 144% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 467 mg | 36% | |
| Iron | 47.4 mg | 263% | |
| Potassium | 3848 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
