Vegan Chocolate Cupcakes with Chocolate Frosting Recipe

Ingredients

2 cups all-purpose flour
2/3 cup natural unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon fine salt
2 ounces natural unsweetened chocolate, finely chopped (about 1/4 cup)
2 cups plain, unsweetened soy or rice milk
2 teaspoons cider vinegar
2 sticks (8 ounces) unsalted, nonhydrogenated margarine, at room temperature
1 cup packed dark brown sugar
2/3 cup granulated sugar
1 tablespoon vanilla extract
8 ounces vegan bittersweet chocolate, finely chopped (about 1 2/3 cups)
2 sticks (8 ounces) unsalted nonhydrogenated margarine, at room temperature
1 1/3 cups powdered sugar, sifted
1/8 teaspoon fine salt
1/4 cup natural unsweetened cocoa powder
3 tablespoons soy or rice milk
1 1/2 teaspoons vanilla extract

View the full recipe: Chow

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