Super Moist Chocolate Cupcakes (Eggless & Dairy-Free)
Super moist eggless dairy-free chocolate cupcakes made from scratch! Soft, fluffy, and rich with chocolate flavor, an easy vegan cupcake recipe everyone will love.
Yield: 12 cupcakes
Equipment
- 12 count Cupcake Pan
Ingredients
Chocolate Cupcakes (use room temperature ingredients)
- 180 ml Milk see notes for options
- 1 tbsp Lemon Juice or white vinegar
- 180 g Cane Sugar or castor sugar
- 85 ml Vegetable Oil or any neutral oil
- 2 tsp Vanilla Extract
- 190 g All Purpose Flour
- 40 g Cocoa Powder
- 3/4 tsp Baking Powder
- 3/4 tsp Baking Soda
- 1/2 tsp Salt
- 120 ml Freshly Brewed Coffee or Boiling Water
Chocolate Buttercream Frosting (use room temperature ingredients)
- 170 g Butter cut in cubes; see notes for options
- 160 g Powdered Sugar or icing sugar; sifted
- 55 g Cocoa Powder sifted
- 1 tsp Vanilla Extract
- 60 ml Whipping Cream see notes for options
Instructions
For Chocolate cupcakes
- Preheat the oven to 350°F (175°C).Line a 12-count cupcake pan with cupcake liners.
- In a medium bowl, combine milk and lemon juice (or white vinegar). Let sit for 5-minutes to curdle slightly to form buttermilk.
- Add sugar, oil, and vanilla to the milk mixture. Use a whisk to mix until the sugar is almost dissolved.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture. Use whisk to stir until smooth and lump-free.
- Pour in the boiling coffee or boiling water and mix until fully incorporated using the whisk. Fill each cupcake liner about ¾ full with the batter using a ladle or ice cream scoop. You should get 12 cupcakes.
- Bake for 13–15 minutes or until the tops are firm and a toothpick inserted comes out clean.
For Chocolate Buttercream Frosting
- Use a hand mixer or stand mixer fitted with paddle attachment to beat the room temperature butter for 2-minutes until light and fluffy.
- Add sifted powdered sugar and cocoa powder in two additions. Beat on low speed at first to combine, then increase to medium-high and beat for 4–5 minutes until smooth and creamy. Scrape down the sides with a spatula.
- Add room temperature whipping cream and vanilla extract. Beat for another 1-2 minutes until the frosting is light and fluffy.
- Transfer the frosting to a piping bag and pipe onto completely cooled cupcakes. You can either spread the frosting with an icing knife or pipe it using a tip like Ateco 849 or Wilton 1M.
- Decorate with chocolate sprinkles or grated chocolate on top of the frosting. For a professional finish, drizzle melted chocolate or caramel over the frosting.
- Store frosted cupcakes in an airtight container at room temperature for up to 2-3 days, or refrigerate for up to 5 days. Bring to room temperature before serving for best texture.
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
- Before you start to make any recipe, measure and prepare your ingredients so the process will go smoothly and easily.
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
- Milk: You can use any dairy-free unsweetened milk (like almond, soy, oat) or dairy based whole milk.
- Lemon Juice: You can substitute with Apple Cider Vinegar / White Vinegar and vice-versa.
- Whipping Cream: Use Dairy-free unsweetened whipping cream for vegan and dairy-free or any full fat whipping cream of choice).
- Sugar: Cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or organic cane sugar.