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.
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???
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.
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. ⬇ ⬇ ⬇
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.