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Gluten and Dairy Free Chocolate Cupcakes

Gluten and Dairy Free Chocolate Cupcakes

Rich chocolate cupcakes are frosted in a creamy chocolate buttercream icing.
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Course: Dessert
Prep Time: 10 minutes
Cook Time: 45 minutes
Cooling Time: 2 hours
Servings: 16

Equipment

  • Mixing Bowl
  • 16 tin cupcake pan

Ingredients

Chocolate Cake

  • 2 cups Gluten Free 1.1 flour
  • ¾ cup cocoa powder
  • 2 cups sugar
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 5 oz Dairy Free unsweetened Greek yogurt
  • 1 tsp kosher salt
  • ½ cup vegetable oil
  • 1 tsp espresso powder
  • 1 cup freshly brewed coffee
  • 2 eggs
  • 2 tsp vanilla extract

Chocolate Buttercream

  • 1 ½ cups Dairy Free butter
  • 5 cups powdered sugar
  • 1 tsp vanilla extract
  • ½ cup oat milk
  • 1 tsp espresso powder
  • 1 cup unsweetened cocoa

Instructions

Chocolate Cake

  • Preheat oven to 350 degrees. Spray a 16 tin cupcake pan with nonstick baking spray and set aside.
  • Add eggs and sugar to a mixing bowl and mix on high got 3 minutes.
  • Add the vanilla, oil, espresso powder, and yogurt. Mix until combined.
  • Add the dry ingredients and mix until just combined.
  • Add the freshly brewed coffee and gently mix to incorporate.
  • Divide the batter between the 16 tins. Bake for 35-45 minutes, or until a toothpick comes out clean.
  • Allow to cool completely before frosting.

Chocolate Buttercream

  • Mixing all of the ingredients together until smooth, creamy, and slightly fluffy.
  • Frost or pipe onto cupcakes.
  • Enjoy!
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