Dairy-free chocolate cupcakes with frosting two ways. Creamy Peanut Butter Frosting for a classic combo and Toasted Marshmallow for all the s’mores lovers out there—haiiii friends.

dairy-free chocolate cupcakes

Why did my butter-loving self go dairy-free? Other people of course. It’s not like I would make an entire batch of chocolate cupcakes for myself or anything. 😊

But seriously, we had some friends visiting over the weekend and the vibe called for something sweet—and dairy-free. The cupcakes are made without eggs and butter, but are absolutely so delicious that I might consider always baking dairy-free. Do you see that moist crumb here???

dairy-free chocolate cupcakes

The secret is in the ingredients.

Since the recipe doesn’t use eggs, I used baking soda and vinegar to give the cupcakes that extra lift. You can’t taste the vinegar, of course, because that would be kind of of a weird cupcake. If you don’t have apple cider, I would use white vinegar.

Also, I swapped out butter and replaced it with canola oil. And I made the cupcakes with one whole cup of freshly brewed coffee. Mmmmm love that java. The coffee flavor isn’t too strong, but it is used just to bring out the flavor of the chocolate.

dairy-free chocolate cupcakes

I actually preferred the peanut butter frosting because it was a bit sweeter. And because it tasted like a Rees’s Peanut Butter Cup. Despite my cupcake swirl attempt, the toasted marshmallow definitely had the wow factor with golden-brown pillowy tops.

And toasted marshmallow is the easiest frosting to make everrr. ⬇ ⬇ ⬇

Step 1:

dairy-free chocolate cupcakes

Step 2:

dairy-free chocolate cupcakes

Quick Note: The cupcake recipe makes 12 cupcakes, but I did half peanut butter frosting and half toasted marshmallow. If you want all peanut butter, double the peanut butter frosting recipe. If you want all toasted marshmallow, you will need 12 jumbo marshmallows.

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Dairy-free Chocolate Cupcakes with Frosting Two Ways

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 12 cupcakes

Dairy-free Chocolate Cupcakes with Frosting Two Ways

Ingredients

    For the Cupcakes:
  • 1 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup brewed coffee, cooled
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • ¼ cup plus 2 tablespoons canola oil
  • For the Peanut Butter Frosting: *Double recipe for 12 cupcakes
  • 1 cup confectioner's sugar
  • ¼ cup smooth natural peanut butter
  • 1 teaspoon vanilla extract
  • 3 tablespoons water
  • For the Marshmallow Frosting: *Double recipe for 12 cupcakes
  • 6 jumbo marshmallows

Instructions

  1. Preheat the oven to 350 degrees F and line a 12-cup muffin tin with 12 cupcake liners.
  2. In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt. In a separate large bowl, whisk together the coffee, vinegar, vanilla, and oil. Add the flour mixture to the oil mixture and stir until just combined. The mixture will look lumpy.
  3. Use an ice cream scooper to fill each lined muffin tin about three-quarters of the way full.
  4. Bake for about 15-18 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs. Remove cupcakes from the tin and cool on a wire rack before frosting.
  5. In a bowl, combine the confectioner's sugar, peanut butter, vanilla extract, and water. Using an electric mixer or a hand-held mixer, beat until light and fluffy, about 3-5 minutes. Transfer to a piping bag and swirl on 6 cupcakes or use a knife to spread evenly on 6 cupcakes.
  6. Set the oven to broil. Return the 6 non-frosted cupcakes to the muffin tin. Place the jumbo marshmallows on top of the cupcakes, making sure they stick and don't fall off. Broil for just a few minutes until golden-brown. Remove from the oven and use the back of a spoon to gently push down on the marshmallow.
http://www.sagerecipes.com/2015/08/27/dairy-free-chocolate-cupcakes-with-frosting-two-ways/