Rosemary chocolate cupcakes

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Rosemary chocolate cupcakes

rosemary-cupcake1This is a simple variation on the basic chocolate cupcake found in Vegan Cupcakes Take Over the World. You need to buy this book.

This recipe makes about a dozen cupcakes.


  • 1 cup soy milk (or any other non-dairy milk – I used vanilla soy milk)
  • 1 teaspoon apple cider vinegar
  • 3/4 cup granulated sugar
  • 1/3 cup canola oil
  • 1 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder ( I use organic Dutch-processed)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 teaspoons finely-chopped rosemary (fresh)


  1. Preheat oven to 350°F and line muffin pan with paper or foil liners.
  2. Whisk together soy milk and vinegar in a large bowl and set aside to curdle for a few minutes (about 5 minutes is usually enough). Add the sugar, oil, and vanilla to the soy milk mixture and beat until foamy. In a separate bowl sift together the flour, cocoa powder, and salt. Add in two batches to the wet ingredients and beat until no large lumps remain. Add in the rosemary and beat until mixed.
  3. Pour into liners, filling 3/4 of the way. Bake 18 – 20 minutes, until a toothpick inserted into the centre comes out clean. Transfer to a cooling rack and let cool completely.


I wanted the icing to be somewhat low-key and non-obtrusive, so I used a variation on the Green Tea Glaze:


  • 2 tablespoons margarine (I used Earth Balance)
  • 1 cup confectioners’ sugar
  • 1 to 2 tablespoons rice milk (I used almond milk)
  • 1/4 teaspoon almond extract
  • drop of vanilla extract
  • 1 drop green food colouring


  1. With a fork, beat margarine to a fluff, then mix in confectioners’ sugar to form a crumbly mixture. Slowly beat in 1 tablespoon of the non-dairy milk and extracts. If the icing is too thick to spread, add additional non-dairy milk and mix until desired consistency is reached. Add in 1 drop of green food colouring and beat until well-mixed, even a little bit foamy.
  2. With a spoon, put a dollop of icing onto the top of each cupcake and spread around with the back of the spoon, leaving  the edge of the cupcake exposed.
  3. Garnish with a sprig of rosemary. I tried to find sprigs with flowers, since I think they’re pretty.

Bring a batch in to work and wow your co-workers with just how good vegan cupcakes can be.



December 29, 2008 at 6:26 pm

I looooove this cookbook…haven’t made this recipe yet, though. They sound so yummy!

kelly g.

January 17, 2009 at 10:58 am

Yum! 🙂

Marie G

January 20, 2009 at 10:31 pm

Great work Glenn!
I’m trying to stay away from all these great vegan treats I’m discovering!


March 30, 2009 at 9:57 am

So how did these taste? They look beautiful, but I’m wondering if the chocolate and rosemary pairing came out well…


March 30, 2009 at 10:28 am

The taste pairing is really good. But, you have to make them with fresh rosemary. It can’t be dried. The flavour doesn’t come out well if the rosemary is dry.

Every time I make them people really like them.

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