My Go-To Chocolate Cupcakes (Dairy-Free!)

By Friday, February 12, 2016

Valentine’s Cupcakes!!!

My Go-To Chocolate Cupcakes (Dairy-Free!) |

I know the “holiday” has many haters out there, but I’m a total sucker. My nails are painted with Essie Fiji, with a couple little red hearts on accent nails in Essie A List. Clearly I love any excuse to get flowers and chocolates and splurge on anything pink and red!
My Go-To Chocolate Cupcakes (Dairy-Free!) |

What are you Valentine’s Day plans?! I want to know. Skating? Winterlude? Dinner date? We have never gone out for dinner on Valentine’s Day, because that just seems crazy. Do you do it?

Our 8th dating anniversary is coming up too – February 29th, the 366th day of the year. Unfortunately it’s a Monday, but we make a pretty big deal about it since it only comes around every four years and all. February is a romantic month!My Go-To Chocolate Cupcakes (Dairy-Free!) |

So these cupcakes, which aren’t actually Valentine’s cupcakes at all… they’re just my go-to chocolate cupcakes, which just so happen to be completely dairy and egg free! I could have called them fail-proof cupcakes, because I swear no matter what I do to them, they always turn out moist and delicious. Just perfect!

I’ve blogged about them before twice – they’re the base of my Oreo Cupcakes, and the recipe used in my Berry Buttercream Cupcakes. Two of my favourite cupcake recipes of ALL TIME.

My Go-To Chocolate Cupcakes (Dairy-Free!) |

These are simple – chocolate cupcakes with a cream cheese frosting on top (and some Valentine’s sprinkles, because… LOVE).

I could seriously make this recipe in my sleep – it’s that easy. No mixer required, which might be my favourite part. It takes 10 minutes to throw them together, MAX.

My Go-To Chocolate Cupcakes (Dairy-Free!)
Serves: 24
  • 3 cups flour
  • 2 cups sugar
  • ⅔ cup cocoa powder
  • 2 tsps baking soda
  • ½ tsp salt
  • 2 cups water
  • 1 cup vegetable oil
  • 2 tsps vanilla
  • 3 tbsp apple cider vinegar
  • Cream Cheese Frosting:
  • 2 packages cream cheese (16 oz total)
  • ½ cup butter, softened
  • 2 cups icing sugar
  • 1 tsp vanilla
  1. In a big bowl, stir together the flour, sugar, cocoa powder, baking soda and salt until combined, breaking up any lumps of cocoa powder or flour. Whisk in water, oil, vanilla and cider vinegar. Spoon into 24 paper-lined or greased muffin cups. Recipe can easily be halved, in case you only want to make 12. Bake at 350 degrees until toothpick comes out clean – about 23 minutes (maybe slightly less or more depending on your oven). For the frosting, you know what to do - whip everything together until combined, then frost the cupcakes when they're completely cooled.
My Go-To Chocolate Cupcakes (Dairy-Free!) |

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