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One-Bowl Chocolate Cupcakes on a wooden board
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Dairy Free Chocolate Cupcakes

These Dairy Free Chocolate Cupcakes come together FAST in just one bowl. And they are soft, moist and super chocolatey!
Prep Time15 minutes
Cook Time20 minutes
Course: Dessert
Cuisine: American
Servings: 14 Cupcakes
Author: Megan Calipari

Equipment

  • Mixing Bowl
  • Whisk
  • Measuring Cups and Spoons
  • Cupcake Pan
  • Cupcake Liners

Ingredients

  • 1 ½ Cups All Purpose Flour
  • 6 tablespoon Cocoa Powder
  • 2 tsp Baking Powder
  • ¼ tsp Baking Soda
  • ½ teaspoon Salt
  • 1 Cup Granulated Sugar
  • ⅓ Cup Canola Oil
  • 1 Cup Unsweetened Plant Milk of Choice I used So Delicious Coconut Milk
  • 1 teaspoon Vanilla
  • 1 teaspoon Lemon Juice or Vinegar
  • 2 teaspoon Instant Espresso Powder (or Instant Coffee)

Instructions

  • Preheat oven to 375* F. Line a muffin tin with liners or just grease the tin- which ever you prefer.
  • In a large bowl, combine sugar, plant milk, canola oil, vanilla, lemon juice and espresso powder. Whisk well to combine.
  • Place a sifter on top of the liquids bowl, being sure to not dip the sifter into the liquid, and sift in the cocoa powder. Whisk well to combine.
  • Now add flour, salt, baking powder and baking soda into the sifter and sift into the bowl. Whisk to combine.
  • Portion batter into the lined or greased cupcake tin. Fill each liner about ⅔ of the way full.
  • Bake in a 375* oven for 18-20 minutes or until a toothpick inserted into the center of one of the middle cupcakes comes out clean. Mine were perfect in 20 minutes.
  • Let cool completely before decorating!