Your Basic Chocolate Cupcake
The name says it all, a simple but perfect,
tender, and all-around wonderful chocolate cupcake. Change the look, flavor,
and even nationality (with Coconut
Pecan Fudge Frosting, for German chocolate cupcakes) by topping with any
frosting, glaze, or filling you can imagine. This recipe is the basis for so
many great chocolate cupcakes in this book. We've been even known to whip up
an unadorned batch and serve with a glass of cold soy milk when the need for
good, honest chocolate cake arises.
Recipe Source: Vegan
Cupcakes Take Over the World
Reprinted with permission from the author, Isa Chandra Moskowitz.
Photograph © Wanda Embar.
Makes 12 cupcakes
- 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
- Preheat oven to 350˚F and line 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, and
vanilla extract, and other extract, if using, to the soy milk mixture
and beat till 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 till no large lumps remain (a few tiny lumps are
- Pour into liners, filling three-quarters of the way.
Bake 18 to 20 minutes, until a toothpick inserted into the center comes
out clean. Transfer to cooling rack and let cool completely.
Use Dutch-processed cocoa for darker cupcakes. Worth the
effort to get, try these with a mixture of black cocoa powder (see ingredient
section page 12) and regular cocoa powder for the deepest, darkest, and most
ridiculously chocolatey chocolate cupcakes ever.