Ingredients:

1 ½ cups all-purpose flour

1 ¼ cups sugar (I use turbinado)

1/3 cup unsweetened cocoa

1 tsp. baking soda (I use Bob’s Redmill)

½ tsp. salt

1/3 cup Earth Balance Spread

2 tsp. vanilla extract

1 tsp. white vinegar

1 cup plain rice,hemp, or soy milk

Preheat oven to 350 degrees. Fill muffin tins with cupcake liners

Mix together in a large bowl flour, sugar, cocoa powder, baking soda, and salt. Add melted earth Balance, vanilla, vinegar, and milk. Mix until smooth.

Divide batter evenly into cupcake liners and bake for 35 to 40 minutes, or until fork comes out clean when inserted in cupcakes. Cool before frosting.

Chocolate Frosting Ingredients:

1 Tbsp. cocoa powder

1Tbsp. Earth Balance Spread (melted)

About 2 Tbsp.Organic powdered sugar (I use Wholesome Sweeteners)

1 Tbsp. Soy milk, rice milk, or hemp milk

This recipe has no “real” measurements, so you have to almost eyeball how “chocolaty” you want your frosting.  Start though with a small mixing bowl and add all the above ingredients. Again how much of all the ingredients you use will depend on the consistency and the right “sweetness”.

*Warning* Once you eat one of these cupcakes, it will be hard not to eat another! Serve ‘em to family and friends; they’ll never know they’re Vegan! Enjoy!!