Dairy Free Chocolate Cupcakes

 Finding delicious, dairy-free treats for your child can be a challenge, especially when they have a dairy allergy or lactose intolerance. But don’t worry—these dairy-free chocolate cupcakes are the perfect solution! Soft, rich, and packed with chocolatey goodness, this easy recipe ensures your little one won’t feel left out at birthday parties, holiday events, or family gatherings.

Why You’ll Love These Dairy-Free Chocolate Cupcakes

✔ 100% Dairy-Free – Perfect for kids with milk allergies or those following a lactose-free diet.
✔ Soft & Moist – Thanks to non-dairy milk, oil, and vinegar, these cupcakes have an ultra-tender texture.
✔ One-Bowl Recipe – Quick and easy to make with minimal cleanup!
✔ Perfect for Any Occasion – Great for birthdays, lunchboxes, and dessert cravings.

Ingredients for Dairy-Free Chocolate Cupcakes

Dry Ingredients

• 250g plain flour 
• 50g unsweetened cocoa powder 
• 100g caster sugar & 100g soft brown sugar 
• 1 tsp bicarbonate of soda & 1.5 tsp baking powder 

Wet Ingredients

• 250ml non-dairy milk 
• 2 tsp vanilla extract 
• 100ml unflavored oil 
• 1 Tbsp distilled white vinegar or apple cider vinegar

How to Make Dairy-Free Chocolate Cupcakes

Step 1: Preheat & Prep

Preheat your oven to 180°C and line a cupcake tray with cupcake liners. Set aside.

Step 2: Mix the Dry Ingredients

Sift the flour and cocoa powder into a large mixing bowl. Add the caster sugar, brown sugar, bicarbonate of soda, and baking powder. Whisk everything together to ensure an even mix.

Step 3: Add the Wet Ingredients

Pour in the non-dairy milk, vanilla extract, and oil. Use a whisk to gently mix until just combined then whisk in the vinegar. Be careful not to overmix—this keeps the cupcakes light and fluffy!

Step 4: Fill the Cupcake Liners

Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

Step 5: Bake to Perfection

Place the cupcakes in the oven and bake for 20 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Cool & Enjoy

Let the cupcakes cool in the tray for a few minutes, then transfer them to a wire cooling rack to cool completely.

Frequently Asked Questions

Can I make these cupcakes gluten-free?

Yes! Simply swap the plain flour for a high-quality gluten-free flour blend  like doves (with half a tsp xanthan gum for structure).

What’s the best dairy-free milk to use?

Soy milk works best because it has a similar protein content to dairy milk (as does pea milk), but almond or oat milk also work well.

Can I make these cupcakes ahead of time?

Absolutely! Bake them up to two days in advance and store them in an airtight container until ready to frost and serve.

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Happy baking, and enjoy your homemade dairy-free cupcakes! 🎂✨