Dairy Free Chocolate Cupcakes for Halloween

Rich, moist, and completely dairy-free, these chocolate cupcakes are perfect for Halloween treats.

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These dairy-free chocolate cupcakes use coconut milk and coconut oil for a moist crumb, with a fluffy buttercream frosting. The recipe yields 24-30 cupcakes and includes an optional coconut flake addition. Bake at 350°F for 25 minutes, then finish with a creamy frosting made from dairy-free butter substitute.

Directions

Set your oven to 350°F and line two cupcake pans with paper liners; the recipe yields 24–30 cupcakes.

In the bowl of a stand mixer, sift together the all-purpose flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, whisk together the Silk Vanilla Coconutmilk, melted coconut oil, eggs, and vanilla extract. With the mixer on low speed, slowly pour the wet ingredients into the dry.

Once combined, carefully pour in the hot coffee (it tends to splatter, so go slowly). The batter will be very thin—that's fine and ensures a moist cupcake. If using, fold in the unsweetened coconut flakes.

Fill each liner about two-thirds full with batter. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting.

In the stand mixer, beat the dairy-free butter substitute until light and fluffy. Add the powdered sugar and vanilla extract, mixing on low until incorporated. Increase speed to high and add the Silk Vanilla Coconutmilk one tablespoon at a time until the frosting is soft but forms stiff peaks. Beat for an additional 60 seconds to make it fluffy.