Dairy-Free Chocolate Cupcakes
Love Swah
Love Swah
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  • 20 mins Cook time
  • 25 mins Total time
  • 45 mins Author
  • 24 Ingredients Dairy
  • cups
  • flour
  • 2 cups white sugar 1 cup cocoa powder 2 tsp baking soda 1 tsp baking powder Pinch of salt 2 eggs 1 cup soy/almond/rice or oat milk 1 tbsp white vinegar 1 cup brewed coffee ½ cup flavourless vegetable oil 1 tbsp vanilla Dairy-Free Chocolate Buttercream 200g Nuttelex or another non-dairy butter substitute, softened 6 cups icing sugar 1 cup cocoa powder 1 tsp salt 1 tbs vanilla extract ½ cup soy/almond/rice or oat milk Instructions Dairy-Free Chocolate Cupcakes Preheat the oven to 180°C. Line 24 muffin tins with cupcake papers. Sift flour, sugar, cocoa, baking soda, baking powder and salt into a bowl and set aside. Combine the non-dairy milk, vinegar, coffee, oil and vanilla extract in another bowl. Beat in the eggs one at a time until well combined. With the mixer on low, carefully add in the dry ingredients. Mix until combined (the batter will be very thin). Fill cupcake liners about ⅔ full with mixture and bake for 25 minutes or until a skewer comes out clean. Allow to cool in the tin for 15 minutes, then turn out onto a wire rack. Dairy-Free Chocolate Buttercream Place the softened Nuttelex in a large mixing bowl and beat until smooth. Gradually add in most of the sugar and cocoa, then the dairy-free milk, salt and vanilla (adding gradually prevents the icing from going grainy). Beat for around 3-5 minutes until smooth and creamy. Add the remaining sugar until it is thick enough to ice the cupcakes (you may not need all the sugar). 3.1.09



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