Vegan Dark Chocolate Cupcakes With Frosting - cooking recipe

Ingredients

Cake
2 cups boiling water
1 cup unsweetened cocoa powder
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup margarine, softened
2 1/4 cups white sugar
3/4 cup applesauce
1 1/2 teaspoons vanilla extract
Frosting
1/2 cup shortening
1/2 cup margarine
3 1/2 cups powdered sugar, sifted
1 1/2 teaspoons vanilla extract
1/4 cup soymilk

Preparation

Preheat oven to 350 degrees F (175 degrees C). Line muffin tin(s) with paper liners.
In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
In a large bowl, cream margarine and sugar together until light and fluffy. Beat in the applesauce, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Pour mixture into prepared muffin cups, filling each 2/3 full. (If making a cake instead of cupcakes, use 3- 9 inch pans, coated with non-stick spray.).
Bake in preheated oven for 20 to 25 minutes (or 25-30 mins for a cake). Allow to cool.
Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy. Adjust with more soy milk or confectioners' sugar if necessary. Frost cupcakes once they are completely cooled.