Go Back
–+ servings
close up of dairy free cupcakes with ganache frosting
Print Recipe
5 from 1 vote

Vanilla Dairy Free Cupcakes with Whipped Ganache Frosting

This dairy free treat is a moist but still light vanilla cupcake, made with coconut oil. The rich ganache frosting is made with dairy free chocolate and almond milk.
Prep Time45 minutes
Cook Time30 minutes
Cooling Time3 hours
Total Time4 hours 15 minutes
Course: Dessert
Cuisine: American
Keyword: baking, chocolate, cupcakes, ganache, vanilla
Servings: 16 cupcakes
Calories: 321kcal
Author: Kimberly Salem

Equipment

  • Muffin tin and cupcake liners
  • Stand mixer or electric mixer (optional but recommended)
  • Mixing bowls
  • Ice cream scoop (#16 disher - optional)
  • Piping bag with closed star tip, or an offset spatula for frosting
  • Small saucepan, or microwaveable bowl for the ganache

Ingredients

Cupcakes

  • 250 g flour (2 cups)
  • 300 g sugar (1.5 cups)
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • 162 g coconut oil (¾ cup) - room temperature
  • 3 eggs - room temperature
  • 1 tablespoon vanilla
  • 118 ml water (½ cup)

Ganache Frosting

  • 283 g dairy free chocolate - see Notes
  • 142 g almond milk (⅔ cup)
US Customary - Metric

Instructions

Prepare

  • Line your muffin tin with cupcake liners and set aside.
  • Preheat your oven to 350°F (177°C/gas mark 4).

Make the Ganache

  • If you are not using chocolate chips, use a cheese grater or knife to chop up your chocolate into very small pieces. The smaller the better, as they will melt faster.
  • In a small saucepan or in the microwave in a heat safe bowl, heat the almond milk until it is bubbling around the sides and almost boiling. Remove it from the heat.
  • All at once, add the chocolate to the hot almond milk. You can push it down with a spoon to make sure it is all submerged under the almond milk.
  • Let the mixture sit for about 10-15 minutes to allow the chocolate to melt.
  • Once the chocolate is melted you can use a whisk to emulsify the ganache. Whisk it until everything is combined into a thick, shiny liquid.
  • Set the ganache aside to cool for several hours. You will want to work with it when it is the consistency of peanut butter, or a warm room temperature.

Make the Cupcake Batter

  • Add the flour, sugar, baking powder and salt to a mixing bowl or the bowl of a stand mixer with the paddle attachment. Mix until well combined.
  • Add the room temperature coconut oil to the flour mixture. It's ok if it's liquidy, as long as it's soft and not cold. Mix until well combined and it becomes a sandy texture.
  • Add the eggs one at a time, mixing well after each addition.
  • Add the vanilla and mix well.
  • Add the water and mix until completely combined. If you are using a stand mixer, you can add the water while it is running on low speed.
  • Scrape down the sides of the bowl, and then mix for an additional 30 seconds.

Bake

  • Portion out the cupcake batter into the prepared liners, filling them about halfway. I use a ¼ cup ice cream scoop (#16 disher) so they are all the same size.
  • Bake the cupcakes for about 22 minutes. You can check them at the 20 minute mark. They will be done when the internal temperature is 205°F (96°C). They will spring back when lightly touched with your finger.
  • Allow the cupcakes to cool completely before frosting.

Frost the Cupcakes

  • Prepare a piping bag by fitting it with a closed star tip. (You could also opt to spread the frosting on with an offset spatula.)
  • Use an electric mixer or a stand mixer fitted with the whisk attachment to whip the ganache. Whip it for a minute or two, until it is light and aerated.
  • If you are using the piping bag, fill it about halfway with the ganache and twist the top to close. Pipe a swirl on each cupcake starting from the center to the outside.
  • Add dairy free sprinkles to the top for some extra pretty!

Store

  • Unlike many cupcakes, these actually improve in texture overnight. You can store them at room temperature for 2-3 days.
  • If you want to keep them for longer, you will need to freeze them, as the refrigerator will dry them out. Put them in the freezer for 10 minutes just to set the frosting. Then individually wrap each cupcake and place them in an airtight container in the freezer.

Notes

I used Enjoy Life semi-sweet chocolate chips for this recipe. Feel free to double the ganache recipe if you want to use more frosting per cupcake.

Nutrition

Calories: 321kcal | Carbohydrates: 42g | Protein: 4g | Fat: 17g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 150mg | Potassium: 30mg | Fiber: 2g | Sugar: 27g | Vitamin A: 45IU | Calcium: 71mg | Iron: 2mg