Our popular Vegan Nog is back in the stores for the holiday season! Why not use it to make moist chocolate cupcakes? No one will know they're egg free!
In a large bowl, mix together the flour, cocoa powder, baking soda and cinnamon. Set aside.
Add milk, oil, sugar, vinegar, and vanilla extract to your mixer and beat together until combined.
With the mixer going, slowly add dry ingredients to the wet ingredients. Mix until it’s all combined but don’t over mix.
Spoon approximately 1.5 tbsp of batter into the lined cupcake pan, should be about two thirds full.
Bake for about 18-20 minutes.
As the cupcakes cool, make the icing.
Add Earth Balance to mixer and mix to remove clumps, but don’t over mix otherwise it will start to melt.
Add two cups of icing sugar, one cup at a time to mix in.
Add in the milk, cloves and nutmeg, and mix together.
Add the final cup of icing sugar and mix until combined.
Pipe or use a spatula to add icing to cupcakes.
Makes 24 regular-size cupcakes
Adapted from Oh She Glows