Rating: 3 stars
74 Ratings
  • 5 star values: 16
  • 4 star values: 16
  • 3 star values: 20
  • 2 star values: 11
  • 1 star values: 11
Sarah Copeland, Family Issue 2013

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Credit: Joseph De Leo

Recipe Summary

hands-on:
20 mins
total:
55 mins
Yield:
Makes 12 cupcakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

187 calories; fat 8g; saturated fat 2g; sodium 197mg; protein 4g; carbohydrates 28g; sugars 18g; fiber 2g; iron 1mg; calcium 20mg.
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