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Recipes // Desserts // Dairy- Free Decadent Chocolate Cupcakes

Dairy- Free Decadent Chocolate Cupcakes

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Recipe by Chef Laura Vitale

These days it seems as if cupcake shops are popping up on every street corner in America. Not only are those cupcakes pricey, but most of them are topped with a mound of butterscotch frosting, making them so sweet and rich that they’re a bit overwhelming. These rehabbed chocolate cupcakes couldn’t be simpler to make, and both the batter and the topping are dairy-free, so they’re great for anyone with a dairy sensitivity or allergy. Store the cupcakes unfrosted in an airtight container.

Makes 12 cupcakes

Ingredients:

  • 1 ½ cups of all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ cup unsweetened applesauce
  • ½ cup sugar
  • ¼ cup light brown sugar, loosely packed
  • 1 teaspoon pure vanilla extract
  • 1 cup plain unsweetened almond milk
  • 1 large egg
  • 12 tablespoons soy whipped topping

Directions:

  1. Preheat the oven to 350°F. Line a cupcake pan with liners and set aside.
  2. In a small bowl, whisk together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
  3. In a large bowl, cream together the applesauce, both kinds of sugar, vanilla, almond milk, and egg. Stir in the dry ingredients and mix them just enough to incorporate them. Do not overmix.
  4. Using a large ice cream scoop, divide the mixture among the liners and bake them for about 20 to 22 minutes. Let the cupcakes cool completely. Top with soy whipped topping just before serving.

Nutrition Info: Per serving (1 cupcake)
Calories: 129, Total fat: 2 g, Saturated fat: 1 g, Cholesterol: 16 mg, Sodium: 144 mg, Protein: 3 g, Fiber: 2 g, Carbs: 27 g

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