Vegan Chocolate Cupcakes with Vanilla Frosting

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Ingredients

• 1 ¾ cups all-purpose flour

• 1 cup white sugar

• 4 tablespoons unsweetened cocoa powder, or more to taste

• 1 teaspoon baking soda

• 1 pinch salt

• 1 cup water

• 5 tablespoons vegetable oil

• 1 teaspoon vanilla extract

• 1 teaspoon white wine vinegar

Frosting:

• ½ cup vegan margarine

• 3 ½ cups confectioners’ sugar

• 3 tablespoons vanilla soy milk, or as needed

• ½ teaspoon vanilla extract

• colored sprinkles

1. Preheat the oven to 350 degrees F (175 degrees C). Grease 15 individual muffin cups or line cups with paper liners.

2. Combine flour, sugar, cocoa powder, baking soda, and salt in a large bowl. Pour in water, oil, vanilla extract, and vinegar. Mix well into a smooth batter. Spoon batter into the prepared muffin cups, filling each 2/3 full.

3. Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes. Cool in the muffin cups for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.

4. Cream margarine in a bowl with an electric mixer until soft and fluffy, about 1 minute. Add 1/2 of the confectioners’ sugar, 1 tablespoon at a time, while electric mixture is running on low speed. Beat in vanilla soy milk and 1/2 teaspoon vanilla extract. Beat in remaining confectioners’ sugar until frosting has desired consistency.

5. Spoon frosting into a piping bag and pipe over cupcakes. Decorate with sprinkles.

Nutrition Facts (per serving)