Joseph De Leo
Hands-On Time
20 Mins
Total Time
55 Mins
Yield
Makes 12 cupcakes

How to Make It

Step 1

Make the cupcakes: Heat oven to 350° F. Line a standard 12-cup muffin tin with paper liners. Whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt in a medium bowl; set aside.

Step 2

In a separate bowl, whisk together the soy milk and vinegar; set aside until curdled, 5 minutes. Whisk in the canola oil and vanilla extract.

Step 3

Whisk the wet ingredients into the dry ingredients until just combined (do not overmix). Divide the batter among the muffin cups and bake until a toothpick inserted in the center comes out clean, 15 to 18 minutes. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Step 4

Make the frosting: Place the chopped chocolate in a small bowl. Heat the soy milk in a small pot over medium heat. Pour over the chocolate (make sure all the chocolate is covered). Let sit for 2 minutes, then whisk until smooth and shiny. Let cool for 5 minutes. Frost the cupcakes and top each with a raspberry.

Ratings & Reviews

/5
Reviews
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