Double Chocolate Cupcakes with Caramel Cream Cheese Frosting

In honor of Studio K‘s grand opening in October, I wanted to make a special cupcake for Kristin Weissman. She’s a fan of chocolate so I created a dark chocolate cake with semi-sweet chocolate chips. This also made the cupcake black, matching Studio K’s website and design aesthetic. I wanted to come up with a brown frosting to also match the website, but the best I could do was a beige caramel cream cheese frosting. Regardless of design, this cupcake is sure to satisfy anyone’s sweet tooth!


Makes 12 cupcakes.

Cupcake Batter:

  • 1 cup soy milk
  • 1 teaspoon apple cider vinegar
  • ¾  cup granulated sugar
  • 1/3  cup canola oil
  • 1 teaspoon vanilla extract
  • ½  teaspoon almond extract, chocolate extract, or more vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup dark chocolate cocoa powder
  • ¾  teaspoon baking soda
  • ½  teaspoon baking powder
  • ¼  teaspoon salt
  • ½ cup semi-sweet chocolate chips



Cupcake Batter:

Combine the vanilla soy milk with apple cider vinegar and set aside.

Combine the dry ingredients in a bowl. Whisk together remaining ingredients in a separate bowl. Stir flour mixture into the wet ingredients just until smooth.  Fold in chocolate chips.


Preheat oven to 350 degrees.  Line a muffin pan with cupcake liners.

Fill cupcake liners approximately 2/3 of the way full with cupcake batter.

Bake for 18-20 minutes. Let cool before frosting.


  • 8oz container of Tofutti cream cheese
  • 3 tablespoons vegan margarine, softened
  • 2 tablespoons caramel (from scratch recipe coming soon, but for now, use your favorite vegan version or your own homemade caramel)
  • 3 ½ cups confectioner’s sugar

Beat the cream cheese and mar­garine together until well-combined and creamy. Add the caramel and beat for about 3 more min­utes. Add confectioner’s sugar and beat for another 5 to 7 min­utes until smooth. Pipe onto cup­cakes and enjoy!