Chocolate Cupcakes
These super moist chocolate cupcakes pack tons of chocolate flavor and are my new favorite go-to chocolate cupcake. They are naturally made dairy and egg-free but can ALSO be made gluten-free! These cupcakes are paired perfectly with my light and creamy homemade dairy-free chocolate buttercream.
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TIPS FOR MAKING THESE CUPCAKES DAIRY, EGG, AND GLUTEN-FREE
- I typically use almond milk for the dairy substitute, but any dairy-free milk could work here. You will mix your vinegar and dairy-free milk to create dairy-free buttermilk.
- These cupcakes work great with flaxseed for egg replacement. You will need to follow package instructions for one egg. It turned out to be 1 tablespoon of flaxseed mixed with three tablespoons water for mine. Then set aside to allow it to thicken and absorb the water.
- For the gluten-free option, I used King Arthur Gluten Free 1:1 flour. But any measure for measure gluten-free flour will work with this recipe.
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Put the mixer away because all you need for these cupcakes are two mixing bowls and a whisk. You will have one mixing bowl for dry ingredients and another for wet ingredients. Then you will mix them. I prefer to whisk my chocolate cupcakes by hand to be sure to remove any clumps that may form from the flour or cocoa powder.
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I highly recommend sifting your flour and cocoa powder beforehand to ensure no clumps form in your batter when going gluten-free.
To create the rich chocolate flavor of these cupcakes, I chose to use dutch-processed cocoa. Dutch-processed cocoa powder is different from regular cocoa powder. If you don't have dutch-processed cocoa powder, then do not worry, you can still use natural cocoa powder, but it will taste different!
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Your batter will not be thick and will be rather liquidy. If your batter were thicker, it would result in more dense and brownie-type cupcakes.
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DAIRY-FREE CHOCOLATE BUTTERCREAM
For my homemade dairy-free buttercream, I've created a few tips that you will need to follow for it to be light and creamy!
- Use slightly cold butter, not room temperature. You want your butter soft enough to cream together but not too soft. You will beat your butter for 2 to 3 minutes.
- Heat your dairy-free chocolate and dairy-free milk in a microwaveable bowl for 30 seconds. Then stir until blended and smooth. Allow this to cool before adding to your butter, or it could melt your butter.
- Once cooled, add your chocolate ganache to your butter and beat until smooth.
- Sift in 3 cups of powdered sugar. I know, I said SIFT! Personally, this is my least favorite step because I always make such a mess, but it does make a difference in creating that light and creamy texture of your buttercream. So sift away!
- Beat until it starts to come together, then add your vanilla extract. Continue beating for another 5 minutes. It may seem excessive to mix your buttercream this long, but it makes it incredibly smooth and worth it!
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Chocolate lovers will rejoice with these moist and delicious chocolate cupcakes that you can share with anyone! I used Wilton 1M piping tip.