Vegan Chocolate Cupcakes (GF):

3 cups all-purpose flour (Can be substituted easily with a gluten-free flour)

2 Tsp Baking Soda

2 cups White granulated Sugar

1/2 cup Hersheys Unsweetened Cocoa

1 Tsp Salt

1 Tsp Pure Vanilla Extract

2 cups Water

2/3 cup Canola oil

1 Tsp White vinegar

Chocolate Frosting:

6 cups powdered sugar

1/2 Tsp Pure Vanilla Extract

2/3 cup Herseys Cocoa

1 cup Earth Balance Dairy Free. soy free butter substitute

45 ml of Rice Milk

Handful of Enjoy Life Semisweet, dairy fre,e soy free, nut free chocolate chips

Preheat your convection oven to 350 Degrees. In a large bowl add your dry ingredients first: flour, baking soda, cocoa, sugar, and salt and blend well. Then add in your wet ingredients:  Vanilla, water, oil and vinegar and blend very well. Pour runny batter into your prelined cupcake baking pan up to about 2/3 full each. Bake on 350 degrees for about 15 minutes. Check them using a toothpick inserted into the center… if it comes out clean then they are done. Let completely cool before frosting them.  In a seperate bowl add in your powdered sugar, cocoa, and butter substitute and blend using a hand mixer on low. Slowly add in the rice milk while blending with the mixer until smooth. Finally add in your vanilla and finish blending well.  Using a disposable icing bag, place tip in the bottom of bag (trimmed open) and fill it with your frosting. Twist the back of the icing bag and squeeze out your cicng in a circular pattern on your cupcake. If you choose to add non-dairy chocolate chips as I did here you may for a decorative touch. Makes 24 cupcakes. Enjoy!