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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)
Dairy Free Chocolate Cupcakes
Hey Everyone, I am clearly on a cupcake “bender” lately. I don’t know why because for the past 3+ 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 for Dairy Free Chocolate Cupcakes
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 teaspoons 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)
I found Silk All Natural Unsweetened Almond Milk in the Dairy section at Walmart.
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.
Silk Vanilla Almond Dairy – Free Yogurt Alternative can be found in the Dairy section of Walmart.
Helpful Kitchen Tools for Dairy Free Chocolate Cupcakes
- 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)
Make sure to fill the cupcake batter half-way (for 20 cupcakes) or 2/3 of the way in the cupcake liners.
I know you will love these Dairy Free Chocolate Cupcakes!
Dairy Free Chocolate 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
- 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 half-way (for 20 cupcakes) or 2/3 of the way in the cupcake liners. Bake for 20 minutes. 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 confectioner's sugar and Silk Vanilla Almond Dairy – Free Yogurt Alternative and mix until combined. It 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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Sara Maniez
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