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Dairy-Free Chocolate Cupcakes are a dairy-free version of your favorite dessert treat using Silk All Natural Unsweetened Almondmilk. Topped with dairy-free yogurt frosting using Silk Vanilla Almond Dairy-Free Yogurt Alternative and optional edible dried flowers! (makes 20-24 cupcakes)

Estimated reading time: 6 minutes

Dairy Free Chocolate Cupcakes

Dairy Free Chocolate Cupcakes

Hey Everyone, I am clearly on a cupcake “bender” lately.

I don’t know why because for the many years that I have had this blog, I haven’t done a whole lot of cupcakes but maybe that’s what was missing in my life.

To me, cupcakes are literally, the icing on the cake – so to speak.

Cupcakes are beautiful, whimsical, individual, and perhaps that what I need more in my life now more than ever: more of that icing – I mean that literally and figuratively 🙂

As I think about it, my children are now 6 months old and nearly 4 at this point, I am in my mid-thirties (36 is still mid-30’s, right?!), in this coming July, Eric and I will have been married 7, yes 7 YEARS. It’s amazing.

This is my time to seize the moment and “crush it” as they say.

Well, I am totally ready and as I do that I will be “crushing” one of these lovely Dairy Free Chocolate Cupcakes.

I started making dairy-free recipes when Eric and I got together because he’s lactose intolerant.

Together, we are always looking to go more plant-based in our diet, as a general lifestyle.

I, personally, am not completely dairy-free because I do not have to be but since I make nearly all of the food we consume in this household, I want to be able to make dairy-free recipes that everyone can enjoy.

Ingredients

Here are the ingredients that I use for these Dairy Free Chocolate Cupcakes:

Dairy Free Chocolate Cupcake Base

1 1/2 cups all-purpose flour
1 1/2 granulated white sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoons baking powder
3/4 teaspoons Kosher salt
2 large eggs
3/4 cup Silk All Natural Unsweetened Almondmilk
1/2 cup Silk Vanilla Almond Dairy-Free Yogurt Alternative
1/4 cup Canola oil
1 teaspoon pure vanilla extract

Dairy Free Vanilla Almond Frosting

3-4 cups confectioner’s sugar
1/2 cup (1 container) Silk Vanilla Almond Dairy-Free Yogurt Alternative
food grade edible dried flowers for topping decoration (show in photos lavender, marigold, roses, and cornflowers)

About Silk

Silk is dairy-free and lactose-free.

I love the creamy texture and taste of both the All Natural Unsweetened Almondmilk and the Vanilla Almond Dairy-Free Yogurt Alternative.

As I adapt my favorite recipes to be dairy-free for our family, these Silk products help me to seamlessly do that.

Kitchen Tools

medium and large mixing bowl
wooden spoon for mixing
baking spatula
large star tip with frosting piping bag
wet measure
measuring spoons and cups
wire cooling racks
silicone or paper cupcake papers (amount: 20-24)
optional: handheld electric mixer (totally optional, I just use a wooden spoon for this recipe)
optional: large cookie scoop for scooping the right amount of batter into the cupcake liners – this tool is extremely helpful for measuring the right amount and something I use all the time!
optional: offset spatula (you can frost with an offset spatula or a frosting piping tip with a frosting bag)

Web Story

Make sure to fill the cupcake batter half-way (for 20 cupcakes) or 2/3 of the way in the cupcake liners.

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I know you will love these Dairy Free Chocolate Cupcakes!

Our Other Recipes and Posts

This post was originally posted 4/10/2018 and updated and republished on 3/3/2021

Dairy Free Chocolate Cupcakes

Name: Dairy Free Chocolate Cupcakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 4 cups confectioner’s sugar, you can adjust the amount of sugar to get your desired consistency; 1/2 cup Silk Vanilla Almond Dairy – Free Yogurt Alternative, (1 container); food grade edible dried flowers for topping decoration, (show in photos lavender, marigold, roses and cornflowers); 1 1/2 cups all-purpose flour; 1 1/2 cups granulated white sugar; 3/4 cup unsweetened cocoa powder; 1 1/2 teaspoons baking soda; 3/4 teaspoons baking powder; 3/4 teaspoons Kosher salt; 2 large eggs; 3/4 cup Silk All Natural Unsweetened Almondmilk; 1/2 cup Silk Vanilla Almond Dairy – Free Yogurt Alternative; 1/4 cup Canola oil; 1 teaspoons pure vanilla extract

Yield: 1 cupcakes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Dairy-Free Chocolate Cupcakes are a dairy-free version of your favorite dessert treat. Topped with dairy-free yogurt frosting and optional edible dried flowers! (makes 20-24 cupcakes)

Ingredients

Dairy Free Chocolate Cupcake Base

1 1/2 cups all-purpose flour
1 1/2 cups granulated white sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoons baking powder
3/4 teaspoons Kosher salt
2 large eggs
3/4 cup Silk All Natural Unsweetened Almondmilk
1/2 cup Silk Vanilla Almond Dairy – Free Yogurt Alternative
1/4 cup Canola oil
1 teaspoons pure vanilla extract

Dairy Free Vanilla Almond Frosting

4 cups confectioner’s sugar, you can adjust the amount of sugar to get your desired consistency
1/2 cup Silk Vanilla Almond Dairy – Free Yogurt Alternative, (1 container)
food grade edible dried flowers for topping decoration, (show in photos lavender, marigold, roses and cornflowers)

Instructions

Dairy-Free Chocolate Cupcake Base

Preheat your oven to 350 degrees F. In a large mixing bowl, add the dry ingredients: flour granulated white sugar, cocoa powder, baking soda, baking powder, salt and mix until combined.
Add wet ingredients to the dry ingredients: 2 eggs, Almondmilk, Silk Vanilla Almond Dairy-Free Yogurt Alternative, Canola oil, and vanilla extract.
Using a large cookie scoop, scoop the batter into the cupcake liners. Make sure to fill the cupcake batter halfway (for 20 cupcakes) or 2/3 of the way in the cupcake liners. Bake for 20 minutes in a 350 degree preheated oven. Test for doneness using a knife or toothpick inserted into the center and it should come out clean. Remove cupcakes from the tin and cool completely on wire racks before frosting.

Dairy-Free Vanilla Almond Frosting

In a medium mixing bowl, add 4 cups of confectioner's sugar and Silk Vanilla Almond Dairy-Free Yogurt Alternative and mix until combined. If you want to adjust the consistency of the frosting you can add more confectioner's sugar.
Frost the cupcakes either with an offset spatula or you can bag it in a frosting bag and using a large star tip to frost the top of the cupcakes. Sprinkle with food-grade dried flowers, serve and enjoy!

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Nutrition Information:

Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 241Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 219mgCarbohydrates: 49gFiber: 1gSugar: 39gProtein: 3g

Please note that the Calculated Nutrition is an estimate at best.

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Sara Maniez

Owner at Life's Little Sweets

Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 6. She loves design, being creative and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.

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Dairy Free Chocolate Cupcakes

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