These Turkish Delight Chocolate Cupcake Is Perfect For Your Sweet Cravings

Name: These Turkish Delight Chocolate Cupcake Is Perfect For Your Sweet Cravings
Prep time: 20
Cook time: 40
Total time: 60
Ingredients: 200 ml Soya milk; 20 ml Cider vinegar; 170 g Self-raising flour; 30 g Cocoa powder; 200 g Caster sugar; 0.25 tbsp Bicarbonate of soda; 0.25 tbsp Baking powder; 0 g A pinch of salt; 80 ml Vegetable oil; 1 tbsp Rose water

Prepare these indulgent and fragrant, Turkish delight–inspired vegan cupcake that are perfect for moments when you want something familiar but with a twist.

Contributed By

OT Staff

January 7, 2026

Turkish Delight chocolate cupcake recipe

This Turkish delight chocolate cupcake recipe by British comedian Carl Donnelly is perfect for slowing down—nestled between the chaos of New Year’s, January’s chill, and the inevitable craving for something sweet.

They are a playful twist on classic chocolate cupcakes. Rich cocoa blends with rose water, adding a subtle floral note that lifts and complements the chocolate. The result is a cupcake that both comforts and surprises. Fragrant but not overpowering, indulgent yet light, these are inspired by Turkish delight—a Middle Eastern gel candy cut into cubes and often dusted with sugar or coconut. Try these when you want something both familiar and experimental.

Donnelly is known for vegan baking, and this recipe proves that plant-based desserts can be both delicious and comforting. These cupcakes are easy to assemble and make a great addition to a festive dessert table or an evening with loved ones.

Quick Info

Prep Time 20 min

Cook Time 40 min

Total Time 60 min

Servings 6

Difficulty medium

Ingredients

Soya milk - 200 ml
Cider vinegar - 20 ml
Self-raising flour - 170 g
Cocoa powder - 30 g
Caster sugar - 200 g
Bicarbonate of soda - 0.25 tbsp
Baking powder - 0.25 tbsp
A pinch of salt
Vegetable oil - 80 ml
Rose water - 1 tbsp

Instructions

Step-1

Preheat the oven to 180°C (350°F).

Step-2

Combine the soya milk and cider vinegar in a jug or bowl, stir gently and set aside to curdle slightly while you prepare the remaining ingredients.

Step-3

In a large mixing bowl, whisk together all the dry ingredients. Create a small well in the centre.

Step-4

Pour in the wet ingredients – including the milk–vinegar mixture and the vegetable oil – and gently fold until the batter is just combined. Avoid over-mixing.

Step-5

Spoon the mixture into cupcake cases arranged in your baking tray.

Step-6

Bake for 15–18 minutes, checking around the 15-minute mark. If needed, bake for an extra minute or two until cooked through.

Step-7

Once baked, remove the tray from the oven and allow the cupcakes to rest for 5 minutes before transferring them to a wire rack to cool completely.

Step-8

Tip: If preparing cupcakes ahead for a party, bake them in advance and freeze them. Ice them straight from the freezer on the day of the event – this helps the icing set faster as the cakes thaw.

Step-1 : Step-1

Preheat the oven to 180°C (350°F).

Recipe