Triple Chocolate Cupcakes (Vegan!)

Another fabulous cupcake recipe thanks to Vegan Lunchbox.  I used Chocolate Vegan Buttercream frosting, also from Vegan Lunchbox (recipe at bottom).

Ingredients:

3 C all-purpose flour

1/2 C cocoa powder

2 Tsp baking soda

1 Tsp kosher salt

1 C sugar

1 C packed golden brown sugar

2 C water

1 C canola oil

1 Tbsp vanilla

1 C chocolate chips (optional)

Directions:

1. Preheat oven to 350. Spray muffin tins or line with cupcake liners and spray the liners. 

2. Sift the flour, cocoa powder, baking soda and salt into a large mixing bowl. Add the sugar and brown sugar, water, canola oil and vanilla. Smith with a handheld beater or stand mixer until well combined and smooth.

3. Divide the batter evenly into the muffins cups (about 1/4 cup batter in each cup- the cupcakes will rise when cooking). If desired, sprinkle the tops with chocolate chips. 

4. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Let cool for about 10 minutes after removing from oven, and then transfer to a wire rack to finish cooling. 

Frosting:

3 C powdered sugar

1/2 C cocoa powder

1/2 C non-dairy butter

3 1/2-4 Tsp non-dairy milk

1 1/2 teaspoons vanilla

- Sift together the powdered sugar and cocoa powder in to a medium-sized mixing bowl. Add the butter, milk, and vanilla and beat well with a handheld mixer until the frosting is smooth.