4 Tbsp soy milk
2 tsp vanilla extract
Instructions:
Preheat oven to 350 degrees F. Line a 12-hole muffin tin with paper liners. Whisk together flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. In a small bowl, combine vegan butter or margarine, sugar, and vanilla extract until well combined. Add wet ingredients to dry ingredients and mix until well combined. Fold in vegan chocolate chips if desired.
Spoon batter into the prepared muffin tin. Bake for 20 minutes or until a toothpick inserted into the center comes clean. Allow cooling in the tin for 5 minutes before removing to finish cooling on a wire rack.
To make the frosting, add all ingredients to a medium-sized mixing bowl. Beat with an electric mixer or whisk until well combined and smooth. After the cupcakes are cool, frost them with vanilla frosting and serve. Enjoy!
