Recipes Desserts and baking Summer Berry Chocolate Cupcakes
Summer Berry Chocolate Cupcakes

Summer Berry Chocolate Cupcakes


To make the 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 until foamy.

In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain. Add half a C of frozen berries to the mixture.

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

Transfer to cooling rack and let cool completely.

To make the 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.

Once cupcakes are cool, lavishly spread over cupcakes and press a large strawberry into icing.

Recipe courtesy of Isa Chandra Moskowitz. 



  • 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
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