Chocolate Cupcakes for Almost Everybody-Nytimes Magazine

These cupcakes are made dairy-free, egg-free -vegan

• Ready In: 27 mins
• Serves: 12
• Yields: 12 cupcakes

Ingredients

• 1  cup soymilk or 1  cup  rice milk
• 1  teaspoon vinegar
• 3⁄4 cup sugar
• 1⁄3 cup  vegetable oil
• 1 1⁄2 teaspoons vanilla extract
• 1  cup flour
• 1⁄3 cup cocoa powder
• 3⁄4 teaspoon baking soda
• 1⁄2 teaspoon baking powder
• 1⁄4 teaspoon salt

• For the chocolate glaze

• 1  cup confectioners' sugar
• 1⁄4 cup cocoa powder, sifted
• 3  tablespoons soymilk or 3  tablespoons  rice milk
•  chocolate sprinkles (optional)

Directions

1. 1. Preheat the oven to 350 and prepare a dozen muffin cups — either outfit a muffin pan with paper or foil liners, or use a baking sheet and set out 12 paper liners nested inside foil liners, or else use silicone muffin cups.
2. 2. In a large mixing bowl, stir together the soy or rice milk, vinegar, sugar, vegetable oil and vanilla extract. In another bowl, stir together the flour, cocoa powder, baking soda, baking powder and salt. Sift the dry ingredients into the wet ingredients, pausing two or three times to stir, and keep stirring until all the large lumps are gone.
3. 3. Pour the batter into the cupcake liners until they are about two-thirds full. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Cool on a wire rack.
4. 4. When cool, whisk the chocolate glaze ingredients until smooth and spread the glaze on the cupcakes. If you choose, top with sprinkles. Makes 12 cupcakes. Adapted from “Vegan Cupcakes Take Over the World,” by Isa Chandra Moskowitz and Terry Hope Romero.
5. .