vegan chocolate cupcakes

So, I am not vegan nor am I necessarily the best cook (Daniel is). I generally stick to recipes (especially when it comes to baking) but yesterday, I ran out of eggs. Anyway, I decided to venture out and make cupcakes using a familiar vegan recipe (the Dairy-free chocolate cake from the Joy of Cooking). I just reduced the sugar content and baked for less time in muffin cups. They turned out well: fluffy and moist!

The original recipe can be found here, but the modified version I used is below:

VEGAN CHOCOLATE CUPCAKES

makes 14 cupcakes

Pre-heat the oven to 375°F. Grease and flour muffin pan or line with muffin cups.
Whisk together in a large bowl until well blended:
1 1/2 cups all-purpose flour
1 cup sugar
1⁄2 cup unsweetened cocoa powder
1 teaspoon baking soda
1⁄2 teaspoon salt

Add:
1 cup cold water
1⁄4 cup vegetable oil
1 tablespoon distilled white vinegar
2.5 teaspoons vanilla
Whisk until smooth. Scrape the batter into the pan and spread evenly in each muffin cup, I filled them 3/4 of the way full. Bake about 18-20 minutes, until a cake tester inserted in the center comes out clean. Let cool in the pan on a rack for 10 minutes. Let cool right side up on the rack.

Now, I just need to work on a vegan frosting? any suggestions?

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