Dessert cravings on? Why not try these dairy-free chocolate cupcakes? They are a great way to treat your sweet tooth. The creamy frosting on the top with a soft, gooey texture inside… sounds perfect!
There is no need for butter or buttermilk, you will get a soft and moist texture with heavenly chocolate filling.
The most exciting part of this dessert is that it comes in an excellent serving size, the same as muffins. You might get confused between cupcakes and muffins. No worries, let us enlighten you about that.
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Difference Between Cupcakes and Muffins:
Cupcakes and muffins are similar in size, and there is no big or small difference. The only way to point out their dissimilarities is to focus on the topping.
Muffins do not have any frosting, and they are plain from the top. In contrast, cupcakes have toppings of different flavors, such as cream cheese frosting, chocolate, vanilla, strawberry, blueberry, and many other frostings.
Another best thing about cupcakes and muffins is that you do not need a spoon, plate, or fork. You can eat it right away with your hand in one go; they’re super moist and fudgy.
Also, cupcakes have cake dough, whereas muffins have bready dough, creating a slight difference in texture.
How to Make Dairy-Free Chocolate Cupcakes:
Let’s make these mouthwatering cupcakes! It is quite an easy recipe, even for a beginner. Once you have all the tools and ingredients ready, the process will not take much time to prepare. Let’s get started!
Equipment:
Ordinary 12-cup cupcakes pan
Measuring cups
Cupcake paper
Cooling rack
Mixing bowl
Beater
Spatula
Dipper
Ingredients:
1 cup all-purpose flour
6 tbsp cocoa powder
1 tsp baking powder
1 tsp vanilla essence
½ tsp baking soda
1 cup black coffee
1 cup white sugar
1 large egg
¼ cup oil
1 tsp salt
Directions:
Preheat your oven to 250 degrees F.
Add flour, baking soda, cocoa powder, salt, baking powder, and sugar in a large mixing bowl and combine with the beater.
Next, insert oil, black coffee, egg, and vanilla essence; mix everything until it becomes smooth in texture. Remember that the mixture should not look too thick.
Fill up the mixture into the two 12-cup cupcake pans. Ensure that you fill each cup halfway.
Carefully insert the pan into the oven and bake for 18-20 minutes.
Using a toothpick, check if the cupcake is baked enough. If it comes out clean, that means your cupcakes are ready.
Let it cool for 5-10 minutes, and carefully remove every cupcake from the pan.
Most people do not know, but coffee discloses the chocolate flavor in baking goods; you can also try adding it to your favorite skillet cookie recipe.
Three interesting reasons make coffee similar to chocolate, for example:
It enhances the flavor of chocolate.
The heated water helps the cocoa bloom.
Lastly, coffee is acidic, which creates extra tenderness in cakes.
Remember that if you skip coffee in this cupcake recipe, you might miss a bit of the chocolate effect it creates.
Why Should We Use Oil for Cupcakes?
Oil makes your baking goods super fudgy in texture. It will keep your cupcakes moist and chewy for longer; it does not stay the same when you use butter.
The crumb also results in a taller shape with pleasing, light softness. Also, it depends on your choice of oil. Let me tell you which oil is the best for baking, especially cakes!
Vegetable oil is the best option to use when you are making cakes, cupcakes, or muffins. If you run out of this oil, you can also use canola oil or pure olive, which has a milder taste.
You Can Replace Sugar with Honey:
If you want to reduce sugar intake, honey is the best way to add sweetness to your cupcakes. It will deliver the same taste, but you must manage the quantity when replacing sugar.
So, for every cup of sugar, you can use a ½-¾ cup of honey, depending on the sweetness you want to add. You will see pretty good results.
Always keep the pan clean and adjust the cupcake paper beforehand.
Add coffee for an epic chocolate taste.
Do not overbake the cupcakes; use a toothpick to test their texture.
You can put the cupcakes in an airtight container at room temperature.
If you keep your cupcakes in the fridge, they will become dry and hard to eat.
Best Dairy Free Chocolate Cupcakes (With Oil)
Areena
This dairy-free cupcakes recipe is a must–try! It contains no butter or milk. You can easily make these delicious cupcakes at home for a bunch of people in just 30 minutes. So, get up and start baking!
Add flour, baking soda, cocoa powder, salt, baking powder, and sugar in a large mixing bowl and combine with the beater.
Next, insert oil, black coffee, egg, and vanilla essence; mix everything until it becomes smooth in texture. Remember that the mixture should not look too thick.
Fill up the mixture into a 12-cup cupcake pan. Ensure that you fill each cup halfway.
Carefully insert the pan into the oven and bake for 18-20 minutes.
Using a toothpick, check if the cupcake is baked enough. If the toothpick comes out clean, that means your cupcakes are ready.
Let it cool for 5-10 minutes, and carefully remove every cupcake from the pan.
Use any dairy-free chocolate frosting, pour it as a topping, and enjoy freshly made chocolate cupcakes!