The best vegan chocolate cupcakes

Also known as Chocolate Cupcakes for Almost Everybody , featured in the New York Times Magazine . These are some of my all time favorite Vegan cupcakes. They are moist , sweet and dark. The frosting is just simply finger licking good . Enjoy!

Cupcakes

1 cup soy or rice milk

1 tsp vinegar

3/4 cup sugar

1/3 cup vegetable oil

1 1/2 tsp vanilla extract

1 cup flour

1/3 cup cocoa

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

GLAZE

1 cup confectioners’ sugar

1/4 cup cocoa powder , sifted

3 tbs soy or rice milk

Chocolate sprinkles ( optional)

Preheat oven to 350*F. Prepare a dozen muffin cups with liners.

In a large mixing bowl, stir together soy or rice milk, vinegar ,sugar , vegetable oil and vanilla. In another bowl , stir together the flour , cocoa powder, baking soda , baking powder and salt. Stir the dry ingredients into the wet ingredients, pausing two or three times to stir, and keep stirring until all lumps are gone.

Pour batter into cupcake liners two -thirds full. Bake until toothpick inserted in center comes out clean , about 20 minutes. Cool on wire rack.

When cool whisk all glaze ingredients until smooth and spread glaze on cupcakes . If you choose top with sprinkles.