So allegedly my next post was going to be something savory and here I am posting deliciously evil baked goods again. I needed to make eggless cupcakes for a family gathering and a vegan recipe fit the bill. I didn’t care about the vegan part so I subbed regular milk for the soy milk, reduced the oil, and increased the salt. Om nom nom…


1 cup whole milk
1 teaspoon white vinegar
3/4 cup sugar
1/4 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 cup flour
1/3 cup dutch processed cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt


3 Tablespoons butter, softened
1 cup powdered sugar (8 oz.)
2 Tablespoons milk
1/2 teaspoon vanilla
Pinch or two of salt


1. Preheat oven to 350 and line a muffin tin with 12 foil liners.

2. In a large mixing bowl, stir together the 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.

3. 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.

4. When cool, beat the frosting ingredients together until smooth and spread on the cupcakes.

Makes 12 cupcakes. Adapted from “Vegan Cupcakes Take Over the World,” by Isa Chandra Moskowitz and Terry Hope Romero.

One Response to “Chocolate Cupcakes”  

  1. 1 Green Tea Recipe

    Damn, thanks very much for posting this! I found a good recipe for Green Tea Cupcakes! You should try it, it was easy! Very flavorful!

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