Your Basic Chocolate Cupcakes Recipe

Name: Your Basic Chocolate Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 cup soymilk; 1 teaspoon apple cider vinegar; ¾ cup granulated sugar; ⅓ cup canola oil; 1 teaspoon vanilla extract; ½ teaspoon almond extract; 1 cup all-purpose flour; ⅓ cup cocoa powder; ¾ teaspoon baking soda; ½ teaspoon baking powder; ¼ teaspoon salt

Servings: persons

1 cup soymilk
1 teaspoon apple cider vinegar
¾ cup granulated sugar
⅓ cup canola oil
1 teaspoon vanilla extract
½ teaspoon almond extract
1 cup all-purpose flour
⅓ cup cocoa powder
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt

1
Preheat oven to 180C (350F) and have your cupcake liners ready in the pan.
2
Whisk soy milk and apple cider vinegar and set aside to curdle.
3
Add to the soy milk mixture sugar, oil, vanilla extract, and almond extract.
4
Mix until foamy.
5
In a separate bowl, sift flour, cocoa powder, baking soda, baking powder, and salt.
6
Pour half of the dry batch into the wet batch and mix.
7
Pour the last half and mix until smooth.
8
Fill cupcake liners and bake for 20-25 minutes or until cake tester comes out clean.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup soymilk, 1 teaspoon apple cider vinegar, ¾ cup granulated sugar, ⅓ cup canola oil, and more.

Yes, Your Basic Chocolate Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Your Basic Chocolate Cupcakes

How did you like this recipe?

Frequently Asked Questions