Pre-heat your oven to 160ºC/140ºC fan.
Put your cupcake cases into a muffin tin.
Grate the dark chocolate (75g).
Put all of the ingredients into a large bowl (150g self-raising flour, 30g cocoa powder, 175g caster sugar, 3 large eggs, 175g dairy-free margarine, ⅛ tsp vanilla extract and the grated chocolate) mix on a low speed until fully combined.
Divide the mixture evenly between the 12 cupcake cases (I use a cupcake scoop to help split it evenly).
Put the tin into the oven and cook the cupcakes for 20-25 minutes (or 30-35 minutes for a 7″ 2-layer round cake). After 20 minutes put a skewer in the middle and check if it comes out clean. If it does they’re done, if not pop them back in for a couple more minutes and check again.
Once cooked, remove the cupcakes from the oven and leave them to cool in the tins for a few minutes.
Remove the cupcakes from their tin and pop them onto a wire rack to cool completely.
You can find the recipe for my dairy-free chocolate buttercream here.
If your cakes need to be dairy-free, please ensure that you check the packs of all ingredients before making these cupcakes as product ingredients can change.
Have you tried this recipe? Please leave a comment and rating at the bottom of the page to let others know what you thought.
Calories: 240kcal | Carbohydrates: 27.4g | Protein: 3.7g | Fat: 12.2g | Saturated Fat: 4g | Sodium: 120mg | Fiber: 1.8g | Sugar: 18.3g
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.