Ingredients
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
Directions
- Preheat the oven to 350 and prepare a dozen muffin cups
- In a large mixing bowl, stir together the soy/rice/oat milk, vinegar, sugar, vegetable oil, and vanilla extract
- In another bowl, stir together the flour, cocoa powder, baking soda, baking powder, and salt
- 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
- Pour the batter into the cupcake liners until they are about two-thirds full
- Bake until a toothpick inserted into the center comes out clean, about 20 minutes
- Cool on a wire rack
- When cool, whisk the chocolate glaze ingredients until smooth and spread the glaze on the cupcakes.
Recipe very slightly adapted from NY Times Cooking.
Notes
- 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.