Vegan Dark Chocolate Cupcakes With Frosting

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

• 1/4 cup margarine, melted
• 1/2 cup unsweetened cocoa powder
• 1/3 cup soymilk
• 1 teaspoon vanilla extract
• 3 1/2 cups confectioners' sugar

Directions

1. 1

   Preheat oven to 350 degrees F (175 degrees C). Line muffin tin(s) with paper liners.

2. 2

   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.

3. 3

   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.

4. 4

   Bake in preheated oven for 20 to 25 minutes. Allow to cool.

5. 5

   In a large bowl, beat margarine and cocoa together until combined. Add soy milk and vanilla; beat until smooth. Gradually beat in confectioners' sugar until desired consistency is achieved. Adjust with more soy milk or confectioners' sugar if necessary. Frost cupcakes once they are completely cooled.