Dark Chocolate Mini Cupcakes with Frosting

For this recipe, I simply veganized Hershey's chocolate cake recipe and turned it into scrumptious mini cupcakes.  Yummers!  Here's the easy recipe, along with their veganized frosting.

Dark Chocolate Mini Cupcakes with Frosting

Ingredients:

Cupcakes:
Non-stick spray
A little flour for dusting
2 cups vegan or raw sugar
1 and 3/4 cup flour
3/4 cup dark cocoa
1 and 1/2 tsp. baking powder
1 and 1/2 tsp. baking soda
1 tsp. salt
1 Tbs. EnerG Egg Replacer
4 Tbs. water
1 cup soy milk
1/2 cup canola oil
2 tsp. vanilla extract
1 cup boiling water

Frosting:
1/2 cup vegan margarine
2/3 cup dark cocoa
3 cups powdered sugar
1/3 cup soy milk
1 tsp. vanilla extract

Directions:
For the cupcakes: Heat oven to 350 degrees.  Spray the mini cupcake wells with non-stick spray.  Sprinkle a little flour in each well and swoosh around to cover the spray.  Pat out the extra flour into your sink.  In a large bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda and salt.  In a mug, whisk together the egg replacer and the water.  Pour that mixture and the soy milk, oil, and vanilla extract into the large bowl with the dry ingredients.  Mix with an electric blender on medium speed for two minutes.  Pour in the boiling water and mix on low, until the water is blended in.  Batter will be thinner than you might expect, but it's okay.  Fill each cupcake well about 3/4 full.  Bake for 22 minutes, or until a toothpick inserted into one of the middle cupcakes comes out clean.  Cool in pan on a cooling rack for ten minutes, then remove cupcakes from pan and put directly on rack to finish cooling.  Repeat with the rest of the batter.  Makes six dozen cupcakes!

For the frosting: Melt the margarine either in the microwave or on the stove top.  Put melted margarine in a medium mixing bowl.  Whisk the cocoa into the margarine.  Alternate adding the powdered sugar and the soy milk into the cocoa mixture, mixing on medium low speed with an electric blender.  Add vanilla and beat for at least two minutes on medium speed, until the frosting has a creamy consistency.  Spoon by dollops onto cooled cupcakes.  Eat and enjoy.  Feeds five hungry vegans for several desserts.