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Dairy Free Chocolate Cupcakes

Ingredients
  

  • CAKE
  • 1 3/4 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cups cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup Silk Vanilla Coconutmilk
  • 1/2 cup coconut oil
  • 2 eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup hot coffee
  • 1/2 cup unsweetened coconut flakes optional
  • Dairy-free Frosting
  • 1 cup vegan or dairy-free butter substitute
  • 2 pounds powdered sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons Silk Vanilla Coconutmilk

Instructions
 

  • CAKE
  • Preheat your oven to 350 degrees. Line your cupcake tins; this recipe makes 24-30 cupcakes.
  • Over the bowl of your electric mixer, sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. In a separate bowl, beat together Silk Coconut milk, coconut oil, eggs, and vanilla extract. Add the wet ingredients to the dry slowly with the mixer on low.
  • After the ingredients are combined, gently add the coffee. The coffee sloshes all over the mixing bowl without fail, so be careful with this step! Your batter will be very runny, but never fear, this will make for a nice moist cake. Fold in the coconut flakes if you choose to use them.
  • Fill the cupcake liners 2/3 full of batter. Bake for 25 minutes or until a toothpick comes out clean. Let cool completely before frosting.
  • FROSTING
  • In electric mixer, beat dairy free butter substitute until fluffy. Add the powdered sugar and vanilla extract and beat on low until the butter and sugar are incorporated. Turn the mixture on high, and add a tablespoon of Silk Vanilla Coconutmilk at a time until the frosting thins to a point it is soft, but forms stiff peaks. Continue to whip for 60 seconds to make the frosting fluffy before use.