Ingredients

For the cupcakes:

• 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

For the frosting:

• 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

Description

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