Dairy Free Chocolate Cupcakes

By srumbel

’m so excited to share with you how fabulous these cupcakes turned out. They were so good that I will definitely make them again… even if I don’t need to worry about any dairy allergies. This recipe is actually egg-free too. The cakes are so chocolatey and moist, and the addition of dairy free mini chips was a fabulous idea too. That made them extra chocolatey! (You can find a couple of brands of dairy free chips at Whole Foods and other specialty markets… sometimes regular markets have them in their gluten-free section). I used a frosting recipe from my friend Alisa’s blog: Go Dairy Free. She shared her best dairy free frosting recipe with me: Amazing Mylk Chocolate Frosting. I can’t even describe how good this frosting is. So creamy and delicious. No weird flavors or anything. I will make it again for sure! I hope the team is as happy with these birthday cupcakes as we are- they are delicious.
from recipegirl.com

Ingredients

• 3 cups all-purpose flour
• 2 cups granulated white sugar
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1/2 cup unsweetened cocoa powder
• 3/4 cup melted coconut oil, cooled (can sub vegetable or canola oil)
• 2 tablespoons distilled white vinegar
• 2 teaspoons vanilla extract
• 2 cups cold water
• 1 cup dairy free mini chocolate chips (I used the "Enjoy Life" brand)

Preparation

Step 1

Preheat the oven to 350 degrees F. Line cupcake pans with 30 cupcake papers.
Sift the dry ingredients into a large bowl (flour, sugar, salt, baking soda and cocoa powder) and whisk to combine. Add oil, vinegar, vanilla and water to the dry ingredients. Whisk to combine the wet and dry ingredients. Stir in the chocolate chips.
Bake for 18 minutes, or until the cupcakes are firm to the touch in the middles. Let cool completely, and frost with your favorite dairy free icing. See the tips below for my icing recommendation!

Yield: about 30 cupcakes

**I used this awesome dairy free frosting recipe from the blog, "Go Dairy Free": AMAZING MYLK CHOCOLATE FROSTING. My entire family honestly could not say enough about how delicious it was. I used Earth Balance Dairy Free Margarine- and I didn't miss the butter at all! I also used unsweetened vanilla almond milk in the recipe. So good!