Vegan Love: Dark Chocolate Cupcakes with Rich Chocolate Frosting

INGREDIENTS

275

g/2 cups plain/all-purpose flour

100

g/3/4 cup natural cocoa powder (such as Ghirardelli Unsweetened Cocoa)

2 tsp

baking soda

1 tsp

baking powder

1 pinch

salt

450

ml/1-3/4 cup unsweetened soy milk

2 tsp

red wine vinegar

320

g/ 1-2/3 cups caster/superfine sugar

320

ml/1-1/4 cups sunflower oil

2 tbsp

vanilla extract

1 cup

(227 g/8 oz) Vegan, non-hydrogenated margarine

1 cup

(125 g/4 oz) icing sugar (confectioners’ or powdered)

1 1/2 tsp

pure vanilla extract

5 oz

quality bittersweet or semisweet chocolate, chopped, melted and cooled

1/4 cup

almond or soy milk

salt