Dairy Free Double Chocolate Cupcakes
Rich, moist, decadent double chocolate cupcakes that just happen to be dairy free.
Servings 12 Servings
Ingredients
Ingredients:
- 1/4 cup unsweetened cocoa powder
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 2/3 cup bakers sugar
- 2 whole eggs
- 1 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 1 cup coconut milk beverage divided
- 1/4 cup coconut spread
- 2 ounces unsweetened chocolate
- 1 1/2 cups to 2 cups powdered sugar
Instructions
- Preheat oven to 350 degrees. Line cupcake tin with cupcake liners.
- Sift together cocoa powder, flour and baking powder. In another bowl whisk together sugar, eggs, vanilla, vegetable oil and 3/4 cup coconut milk. Gradually whisk flour mixture into sugar mixture.
- Fill cupcake liners 2/3 full. Bake in preheated oven for 12 – 15 minutes or until a toothpick inserted comes out clean.
- Allow to cool for several minutes in the cupcake tin. Transfer to a cooling rack to cool completely.
- While cupcakes are cooling make the frosting by melting the coconut spread and unsweetened chocolate together over low heat. Remove from heat and allow to cool.
- Once cooled, whisk together chocolate mixture and 1 1/2 cups powdered sugar. Stir in remaining 1/4 cup coconut milk. Frosting will become thicker as it cools. If you would like it a little thicker, add more powdered sugar until desired consistency.
- Frost cooled cupcakes and serve.
Notes
Enjoy!