Name: Chocolate Cupcakes
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 12 servings
Ingredients: 1.5 cup all purpose flour (188g); 0.5 cup cocoa powder (43g unsweetened); 0.5 cup white granulated sugar (100g); 0.5 cup light brown sugar (100g); 1 tsp baking soda; 0.5 tsp salt; 1 cup soy milk (240ml); 2 tsp vanilla extract; 0.33 cup canola oil (80ml); 3 tbsp applesauce (egg replacer); 1 tbsp distilled white vinegar; 0.75 cup vegan buttery spread (170g); 3 cup powdered sugar (360g); 0.75 cup cocoa powder (63g unsweetened); 1 tsp vanilla extract; 0.25 tsp salt; 3 tbsp soy milk (adjust for consistency); 1 sprinkle vegan chocolate (shavings)

Instructions

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1

Preheat the oven to 350°F (180°C) and line a cupcake tray with cupcake liners.
2

Sift all purpose flour (1.5 cup) and cocoa powder (0.5 cup) into a bowl. Whisk in white granulated sugar (0.5 cup), light brown sugar (0.5 cup), baking soda (1 tsp), and salt (0.5 tsp).
3

Add soy milk (1 cup), vanilla extract (2 tsp), canola oil (0.33 cup), applesauce (3 tbsp), and distilled white vinegar (1 tbsp). Whisk until no large lumps remain.
4

Divide the batter into the cupcake liners and bake for 20 minutes.
5

Remove from the tray and transfer to a wire cooling rack to cool completely.
6

Prepare frosting by mixing vegan buttery spread (0.75 cup), powdered sugar (3 cup), cocoa powder (0.75 cup), vanilla extract (1 tsp), and salt (0.25 tsp). Slowly add soy milk (3 tbsp) until silky.
7

Pipe frosting onto cooled cupcakes and decorate with vegan chocolate (1 sprinkle) shavings.