This picture was taken from the public domain image site, Pixabay. However, it does look similar to the dairy-free chocolate cupcakes I once made (but hadn’t photographed).
I substituted almond or coconut milk for dairy. I also used oil in place of butter. All other ingredients were the same (flour, baking powder, salt, sugar, etc.).
While the cupcakes came out a bit dry, they still tasted good, especially with a dairy-free chocolate frosting. That icing called for coconut oil, dairy-free chocolate, sugar, and vanilla extract. It also tasted delicious, although it ended up being produced in large quantities. I probably should’ve reduced the recipe in half.
Nevertheless, it’s a recipe that I would love to use again. I made it because of lactose and dairy issues earlier this year. I’m mildly lactose intolerant, but can still handle dairy now.
You can still enjoy it, no matter what. To make the cupcakes more moist, try using more liquid, such as oil. Bake it at a lower temperature and check often. One trick I was taught was to set the timer for a few minutes and check. This can prevent overcooking, thus dry desserts, which not many people like. You may differ, however. No one is right or wrong with their dessert textures or preferences.