Small Batch Dairy Free Chocolate Cupcakes
This small-batch recipe makes 6 soft and fluffy dairy-free chocolate cupcakes, which pair wonderfully with rich chocolate buttercream frosting. Using a one-bowl mixing method, they are perfect for a quick dessert or easy after school treat.
Equipment
Angela's Top Tip
Weigh your dry ingredients in grams with a scale for best results!
Ingredients
Chocolate Cupcakes
- 62.5 grams Self Raising Flour (1/2 US Cup)
- 62.5 grams Plant Based Butter (unsalted) (1/4 US Cup)
- 62.5 grams Brown Sugar (1/4 US Cup)
- 1 Egg
- ½ tsp Baking Powder
- 1 tbsp Brewed Espresso
- 15 grams Cocoa Powder (for paste)
- 2 tbsp Water (for paste)
Chocolate Buttercream
- 50 grams Plant Based Butter (unsalted) (4 tbsp)
- 150 grams Icing Sugar (1 US Cup)
- 1 tbsp Cocoa Powder
- 4 tsp Water
Instructions
Cupcake Method
- Preheat oven to 325°F / 165°C and line your cupcake pan. Brew your espresso and let the butter and egg come to room temperature while it cools.
- Make a chocolate paste by mixing the cocoa powder with water.
- Using the all-in-one method, mix all of the ingredients in a mixing bowl until just combined. Don't overmix as this causes dense cupcakes.
- Fill the cupcake cases 3/4 full. I recommend using a large ice cream scoop to fill them evenly with no mess.
- Bake for 16-20 minutes until lightly golden. The cupcakes will spring back in the middle once baked.
- Let the pan cool for 5 minutes before transferring the cupcakes to a cooling rack.
Buttercream Method
- Add the butter, icing sugar, cocoa powder and water to a bowl and mix until fully combined.
- Scrape down the bowl to double-check that everything is incorporated. If the icing seems too thin, add more icing sugar. Too thick? Add more water.
- Place a 1M piping nozzle in a piping bag, and fill halfway with buttercream. Pipe a swirl of buttercream on each cupcake.
Notes
- Yield: Makes 6 small batch dairy free chocolate cupcakes, perfect for toaster oven baking. Need more? Use the multiplier to double/triple the batch.
- Storage: Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frosted cupcakes can be refrigerated for up to 4 days. Bring to room temperature before serving.
- Vegan Option: Replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water) or 50 grams apple sauce.
- Gluten Free Option: Sub with Gluten-Free Self Raising Flour.
- Nutrition: Info is provided as a guide based on 1 frosted cupcake and may vary depending on brands used.
Nutrition
Serving: 1Frosted CupcakeCalories: 351kcalCarbohydrates: 50.1gProtein: 4.1gFat: 17.5gSaturated Fat: 2.9gCholesterol: 62mgSodium: 169mgPotassium: 1034mgFiber: 2gSugar: 34.8gCalcium: 386mgIron: 2mg
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