Basic (Vegan) Chocolate Cupcake
TIME/SERVINGS
Makes: 12 cupcakes
From: Vegan Cupcakes Take Over the World , by Isa Chandra Moskowitz and Terry Hope Romero
The name says it all, a simple but perfect, tender, and all-around wonderful chocolate vegan cupcake. Change the look and flavor by topping with any frosting, glaze, or filling you can imagine. The Vegan Fluffy Buttercream Frosting is especially delicious. This recipe is the basis for so many great chocolate cupcakes in this book.
We’ve even been known to whip up an unadorned batch and serve them with a glass of cold soy milk when the need for good, honest chocolate cake arises.
- 1 cup soy milk
- 1 teaspoon apple cider vinegar
- 3/4 cup granulated sugar
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
- 1 cup all-purpose flour
- 1/3 cup cocoa powder, Dutch-processed or regular
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Vegan Fluffy Buttercream Frosting
- Preheat oven to 350°F and line a muffin pan with paper or foil liners.
- Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
- Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
Variation:Cookies ‘n’ Cream Cupcakes (pictured): Mix into cupcake batter 1 cup (about 10 cookies; chop first, then measure) of coarsely chopped vegan chocolate cream-filled sandwich cookies, like Newman-O’s. Bake as directed.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.
COMMENTS | ADD YOUR OWN
I made these yesterday for a 2 year olds birthday. They were delicious! Very moist. I frosted them with a vegan "buttercream" frosting, which made them over the top! A repeat.
This is probably the best chocolate cake/cupcake recipe I have ever made and I have made my share of vegan cupcakes. I am making these over and over and have won over loads of non-vegans. The frosting is amazing as well. I am making my current batch with mint newman o's. I highly recommend these!
You can forget the Newman-O's, Oreo cookies are now vegan.
Great recipe. Fools everyone.
Oh, my goodness!! These are heavenly! I made these using half AP flour and half Pastry flour!! Yum! Yum! Yum!! They werent too sweet, but that was fine b/c the icing that I made was sweet. They paired together just right! Now, I want the book!! LOL!! I will make these again and again and again!
I made a double batch of these with the recommended vegan icing and they were a smash hit. I got many compliments from both vegans and omnivores alike.
I enjoyed these so much that I ended up buying the cookbook.
I made these yesterday and fell in love with them! They're so moist and the vegan frosting is awesome! I will definitely make these again.
These are phenomenal.
I made one of her recipes from the nytimes and blogged it - incredible flavor and texture, slightly more candyish than the usual cupcake, which suits me fine. Will be buying the cookbook and any of her other books...
http://omnivoreherbivorecarnivore.blo...
I had to join CHOW to say the frosting looks fabulous!
These are actually really good. We made them and it's a way different experience than most store-bought vegan stuff.
Can you replace the soy milk with goat milk? I want to bake them for a child who is allergic to cow's milk but doesn't eat soy..
I am sure goat's milk would work just fine.
Would this work with almond milk? We don't use cow or soy milk. Thanks
do you think i could use french vanilla soy creamer instead of the soy milk? i was thinking it would make it a bit more yummier.
do you think i could use french vanilla soy creamer instead of the soy milk? i was thinking it would make it a bit more yummier.
oh my god these cupcakes are heaven! i just made them and i've already eaten three...oops:) i forgot to add the baking powder and they were still amazinG! i only had to cook them for 15 minutes. next time im going to try substituting applesauce for oil and see how it goes.
oh my god these cupcakes are heaven! i just made them and i've already eaten three...oops:) i forgot to add the baking powder and they were still amazinG! i only had to cook them for 15 minutes. next time im going to try substituting applesauce for oil and see how it goes. i also used almond milk instead of soy milk, and almond extract along with the vanilla.
I was wondering if I can use this recipe for a cookbook I'm currently working on, its centered around cupcakes. If you do then great I'll give you my contact info and ofcourse I'll give you credit. But if you dont then I understand :)
I believe this recipe is from the cookbook listed above, 'Vegan Cupcakes Take Over the World' by Isa Chandra Moskowitz and Terry Hope Romero. You should contact the publisher.
These are the yummiest, moistest vegan cupcakes I've ever had. My boyfriend refuses to eat most vegan dishes, but he ate 3 cupcakes within the 20 minutes of taking them out of the oven! BEST CUPCAKES EVER!
I have to say, they are awesome. My non vegan family loved it, and I served them to a few friends who are also non vegan. I frosted these with the coconut icing from the Ginger Macademia Carrot cake recipie. Awesome! Next time I might try adding prune puree to replace some of the oil and substitute cane sugar instead of regular to make them a little healthier. I bet they would taste great with peanut butter frosting too.
I'm usually terrible at baking vegan treats. Always, actually. I've never made anything that didnt burn, turn out soggy, or just straight up taste bad.
These are the best vegan cupcakes I've EVER HAD, and I MADE THEM!!!!!!!
My boyfriend's comin back from a month trip in Europe, and can't wait to eat healthy and vegan again---well, healthy these may not be, but vegan they are. If you have a chance, make these! they rule!!!!
is there directions for a cake (pan size, baking time)? I want to try and make a layer cake. Thanks!
I made these and they were wonderful - tender and cakey and moist. My first vegan attempt and it was delicious!
For those of you wondering if these would work for layer cakes, I just did and it turned out ok. The recipe yields about 2 1/3 cups of batter. Use this chart to see which pans that will fill: http://www.baking911.com/cakes/data.htm
one note -- my layer cakes turned out a bit wet on the bottom... they didn't release very cleanly from the bottom edges, even though the cake tester came out totally dry.
No one in my family is vegan (I wouldn't mind trying it, but money is tight, so I basically have to eat what's put in front of me), but my brothers and sister and I all love these cupcakes! I made them and I knew as soon as I took the cupcakes out of the oven and finished the buttercream frosting that they would be phenomenal! The only problem is I have some frosting left over, and I have no clue what to do with it, I don't know when I'll have the time to make the cupcakes again (plus I don't know if it'd be enough), and I don't want to waste it!
These are easy to make! Lovely taste. Not too sweet. I made them with almond milk and they turned out great!
Awesomeness in a cupcake.
I used mint extract instead of almond or chocolate, and it worked well.
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This is my second time using this recipe. They are so good! This time I used two parts vanilla extract, one part mint. Delicious!
This is my second time using this recipe. They are so good! This time I used two parts vanilla extract, one part mint. Delicious!
really freaking good, i suck at cooking but they came out great, people devoured them at the show i brought them to.
These taste fantastic! They ahve stayed soft and moist and the crumb has an exellent texture. I was trying to cut down on the sugar and fat content so, instead of heaps of rich buttercream, I iced them with a simple, plain, glace icing and some coloured sprinkles (they looked very cute). Next time I'm tempted to try a coconut icing with a dizzle of chocolate ganache for a more 'grown-up' cupcake.
Since the title says "100% vegan", I think a note on sugar should be included... a lot of granulated white sugar is processed using bone char, so for the recipe to truly be "100% vegan", organic or evaporated cane juice sugar (or another sweetener) should be specified.
I made these cupcakes and the icing for an organic garden fundraiser this weekend and they sold out! Thank you all for your comments which helped me successfully bake my first vegan recipe.
I carefully followed the recipe, however, I used vanilla soymilk. My only problem was amount. I tripled the amount of ingredients for the cupcakes, bought the bigger cupcake papers and generously filled them. Instead of getting 36, I got 18. The icing recipe was more than enough to ice these bigger cupcakes which took 22 minutes to bake. They were beautifully big, dark chocolate cupcakes with really lovely white icing and a big pecan half on top. I encourage other bakers to try these (cupcake and icing) recipes.