Chocolate Berry Cupcakes



Preheat oven to 175 degrees Celsius and line muffin pan with paper or foil liners.

Whisk together soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, and vanilla extract, and other extract, if using, to the soy milk mixture and beat till foamy.

In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.

Add in the wet ingredients in two batches and beat until no large lumps remain. Add half a cup of frozen berries to the mixture.

Pour into liners, filling three-quarters of the way, ensuring berries are distributed evenly. Bake 18 to 20 minutes, until a toothpick inserted in the centre comes out clean.

Transfer to cooling rack and let cool completely before icing.

Chocolate Icing

Beat margarine and icing sugar together in a bowl. Combine cocoa and boiling hot water and beat into icing sugar mixture until creamy. Lavishly spread over cupcakes and sprinkle a few flecks of sea salt ontop. 


  • 1 C soy milk
  • 1 tsp apple cider vinegar
  • ¾ C granulated sugar
  • 1/3 C canola oil
  • 1 tsp vanilla extract
  • ½ tsp almond extract, chocolate extract, or more vanilla extract
  • 1 C all-purpose flour
  • 1/3 C cocoa powder
  • ¾ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ - 1 C Frozen berries
  • 12 large strawberries 

Chocolate icing:

  • 100g margarine
  • 2 C icing sugar, sifted
  • ¼ C cocoa powder, sifted
  • ¼ C boiling hot water
  • Sea salt, to garnish