Ingredients

• 1 cup almond milk (can use soy)
• 1 tsp vinegar
• 3/4 cup turbinado sugar (can use regular sugar)
• 1/3 cup canola or other flavorless vegetable oil
• 2 tsp vanilla extract
• 1 cup all-purpose flour
• 1/3 cup cocoa powder
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• A pinch of salt
• For icing:
• 4 tbsp - vegan butter (like earth balance, softened to room temperature)
• 4 tbsp - vegan cream cheese (like tofutti's better-n-cream cheese, also at room temperature)
• 1 cup - powdered sugar

How to Make Itty Bitty Chocolate Cupcakes

• In a bowl, mix the almond milk and vinegar and set aside for a few minutes until it curdles.
• Add the sugar, oil, vanilla extract and beat together until it turns frothy.
• In another bowl, sift together the flour, baking soda, baking powder, cocoa powder and salt.
• Add the cocoa-flour mixture to the wet ingredients in two batches, mixing well until the mixture is fairly smooth. Don't overbeat.
• Line a muffin pan with paper liners. Pour the batter into each liner, about 3/4 full.
• Bake in a preheated 350-degree oven for 18 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
• Cool on a rack for about 10 minutes. Then unmold and place them on the rack until thoroughly cooled.
• Using a handheld or stand mixer, beat together the cream cheese and butter in a bowl.
• Add the sugar and beat until mixed together. If you use less sugar, your icing will be a bit runny.
• Place a tiny dollop of icing in the center of each cupcake.
• Recipe courtesy: Holy Cow Vegan