Chocolate Covered Strawberry Cupcakes {Dairy Free}
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5 from 1 vote

Chocolate Covered Strawberry Cupcakes {Dairy Free}

Lactose free cupcakes that are just as delicious as regular cupcakes?  From the rich, moist chocolate cake to the creamy coconut oil frosting these {Dairy Free} Chocolate Covered Strawberry Cupcakes will have all cupcake lovers singing its praises!
Prep Time15 mins
Cook Time20 mins
cooling time30 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: chocolate,strawberries,dairy free
Servings: 30 cupcakes
Calories: 244kcal
Author: Nicole Crocker


For the cupcake

  • 1 3/4 Cups All-purpose flour
  • 2 Cups Sugar
  • 3/4 Cup Unsweetened cocoa
  • 1 Tablespoon Baking soda
  • 1 teaspoon Baking powder
  • 1 teaspoon Salt
  • 1 Cup Almond milk ,unsweetened or low sugar
  • 1 Cup Strong brewed coffee
  • 1/2 Cup Canola oil
  • 3 1/2 teaspoons Vanilla
  • 3 Large Eggs

For the coconut oil frosting

  • 1 Cup Coconut oil in its solid state ,The brand and quality is important here. I used better body foods organic coconut oil naturally refined (The other types I tried came out chunky and gritty)
  • 3-4 Cups Confectioner sugar
  • 1 teaspoon vanilla
  • 2 Tbsp Almond milk
  • Red gel food coloring ,optional ,I add a little at a time with the tip of a toothpick

For the chocolate covered strawberries

  • 24 Strawberries ,washed and thoroughly dried
  • 1 ,12 ounce bag Semi sweet chocolate chips , melted in a double boiler (we used a dairy free brand)
  • 1-2 Tablespoons Shortening , for thinning the chocolate


For the cupcakes

  • Preheat oven to 325 Degrees F. Line 30 standard muffin tins with paper liners.
  • In a large mixing bowl combine all dry ingredients.
  • Using a whisk mix until all dry ingredients are well combined.
  • Create a gully in the center of dry ingredients and add remaining ingredients except eggs. Whisk together. Add eggs and whisk by hand for 2-3 minutes. Once incorporated mix for another 3 minutes with electric hand mixer on high speed periodically scraping sides of bowl.
  • Using a 1/4 C measuring cup scoop batter and pour one 1/4 cup full in each paper liner. (Careful not to drip excess on your pan.) Bake for 18 minutes or until toothpick comes out clean. Remove from oven and cool to room temperature.

For the coconut oil frosting

  • In the bowl of a stand mixer fitted with the paddle attachment whip the coconut oil until smooth. Add the confectioner sugar one cup at a time mixing with almond milk to thin. Mix in the vanilla and coloring if using.
  • Place frosting in a pastry bag fitted with pipping tip and top each completely cooled cupcake with a dollop of frosting.
  • ** Coconut oil is very heat sensitive so make sure cupcakes are not warm what so ever)

For the chocolate covered strawberries

  • Dip each strawberry in melted chocolate and place on a cookie sheet lined with wax paper. Place dipped strawberries in the fridge for about 15 minutes or until chocolate is set. Remove and top each cupcake with a chocolate covered strawberry.


Calories: 244kcal | Carbohydrates: 33g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 21mg | Sodium: 209mg | Potassium: 80mg | Fiber: 1g | Sugar: 26g | Vitamin A: 31IU | Vitamin C: 6mg | Calcium: 26mg | Iron: 1mg