For the cupcakes:

  • 1 cup soy, rice, or oat milk
  • 1 teaspoon vinegar
  • ¾ cup sugar
  • ⅓ cup vegetable oil
  • 1 ½ teaspoons vanilla extract
  • 1 cup flour
  • ⅓ cup cocoa powder
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

For the glaze:

  • 1 cup confectioners’ sugar
  • ¼ cup cocoa powder, sifted
  • 3 tablespoons soy, rice, or oat milk


  1. Preheat the oven to 350 and prepare a dozen muffin cups
  2. In a large mixing bowl, stir together the soy/rice/oat milk, vinegar, sugar, vegetable oil, and vanilla extract
  3. In another bowl, stir together the flour, cocoa powder, baking soda, baking powder, and salt
  4. Sift the dry ingredients into the wet ingredients, pausing two or three times to stir, and keep stirring until all the large lumps are gone
  5. Pour the batter into the cupcake liners until they are about two-thirds full
  6. Bake until a toothpick inserted into the center comes out clean, about 20 minutes
  7. Cool on a wire rack
  8. When cool, whisk the chocolate glaze ingredients until smooth and spread the glaze on the cupcakes.

Recipe very slightly adapted from NY Times Cooking.


  • This recipe always makes 11 cupcakes for me, likely because I tend to slightly overfill the cups, but at least I’m consistent about it.
  • I’ve always used oat milk and it works well.
  • I tend to just make a half batch of the glaze (using the full amount of oat milk and sometimes more – I like a super thin consistency) because otherwise there’s way too much left over.