⅓ cup unsweetened cocoa powder (I use Navitas organic non-prcoessed pure cacao powder)
1 tsp baking soda
½ tsp salt
½ cup vegetable oil
2 tbsp distilled white vinegar
2 tsp. vanilla extract
1 cup water
Frosting
⅔ Cup nonhydrogenated vegetable shortening
2⅔ cup sifted powder sugar
2 tsp vanilla extract
about 4 tbsp nondairy milk (such as soy, almond or rice)
Instructions
Pre-heat oven to 350 degrees - Line a 12-cup muffin pan with cupcake liner
Make cupcakes: In a large bowl, whisk flour, sugar, cocoa, baking soda and salt. In a separate bowl, whisk together 1 cup water, the oil, vinegar and vanilla. Pour wet mixture into dr mixture and his until just combines.
Divide batter amend cupcake cups. Bake until a toothpick inserted into a cupcake comes out clear, 15-20 minutes. Let cupcakes cool completely in pan.
Make Frosting: Using an electric mix, beat shortening, 2⅔ cups powdered sugar and the vanilla together to mix. Beat in nondairy milk 1 tbsp at a time and beat until frosting is smooth and fluffy.
Smooth about 1 tbsp frosting onto each cupcake and top with a combination of chopped walnuts and cacao nibs or a few sliced strawberries.
Notes
Chloe likes to cut the tops off cupcakes and set aside. She smoothes about 1 tbsp frosting onto each cupcake and covers with a few strawberries. Replace top, then add a dollop of frosting and a few tiny slices of strawberry. Put remaining 1 tbsp powdered sugar in a fine met strainer and dust cupcakes with sugar. That is a fancier version.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/best-vegan-cupcakes/