Dairy-Free Chocolate Cupcakes Recipe

Chocolate cupcakes
Linda Goodhue Photography/Moment Open/Getty Images
Ratings (18)
  • Total: 30 mins
  • Prep: 10 mins
  • Cook: 20 mins
  • Yield: 14 cupcakes (14 servings)
Nutritional Guidelines (per serving)
264 Calories
15g Fat
31g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 14 cupcakes (14 servings)
Amount per serving
Calories 264
% Daily Value*
Total Fat 15g 19%
Saturated Fat 6g 30%
Cholesterol 1mg 0%
Sodium 217mg 9%
Total Carbohydrate 31g 11%
Dietary Fiber 2g 8%
Protein 2g
Calcium 97mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These are some of the easiest little cakes to make, which has made them a favorite among kids who want to help in the kitchen. The combination of maple syrup, coconut milk, and cocoa in these cupcakes is absolutely divine, and they use ingredients you are likely to have in your pantry if you are cooking dairy-free or vegan.

Just about any frosting is delicious on these cakes, but peanut butter frosting, in particular, is a favorite among kids and even a few adults in my family.

Think of making a batch of these cupcakes for birthday parties or gatherings where there might be children or adults who are sensitive to dairy. You can have fun decorating them to make them festive or to match the theme of the gathering. A tray of chocolate cupcakes decorated in your team's colors would be welcome for dessert when tailgating or hosting a game-watching party at your house.

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 1 cup maple syrup
  • 3/4 cup coconut milk
  • 1/2 cup canola oil (or olive oil)
  • 3 ounces dark dairy-free chocolate (melted)
  • 2 tablespoons dairy-free soy yogurt
  • 1 teaspoon vanilla

Steps to Make It

  1. Preheat the oven to 350 F. Line about 14 cups in a muffin or cupcake pan with liners.

  2. In a medium-sized mixing bowl, sift together the flour, cocoa powder, baking powder, and salt.

  3. In a small mixing bowl, whisk together the maple syrup, coconut milk, canola oil, melted chocolate yogurt, and vanilla. Add the maple syrup mixture to the dry ingredients and stir until just combined.

  4. Portion the batter into the cupcake cups, filling each about two-thirds to three-quarters of the way full.

  5. Bake for about 20 minutes, or until a toothpick inserted into the centers of the cupcakes emerges clean.

  6. Allow cupcakes to cool completely on a wire cooling rack before icing with desired dairy-free frosting.

Storing Dairy-Free Chocolate Cupcakes

If you won't be using the cupcakes the same day, consider leaving them unfrosted. Because they have no animal products, they can be stored at room temperature for up to two days. It's best place them in a sealed container or wrap with plastic wrap to keep them from drying out.

For storing longer, wrap the unfrosted cupcakes individually in plastic wrap and place them in an air-tight container. You can store them in the refrigerator for up to seven days or in the freezer for four to six months. When you wish to use them from the freezer, allow them to defrost on a cooling rack, which will ensure the bottoms of the cupcakes won't get soggy. They will take between 30 minutes to three hours to thaw.