I just made these using soy milk instead of coconut milk, melted coconut oil instead of canola oil, and Dutch-processed cocoa. They turned out just as great as they do using the original recipe. They are not completely cooled yet, but my sweet honey has eaten three already. I must admit that they are a little more challenging to frost while warm, but oh-so-good!
1Preheat oven to 350 F. Line a 12-cup muffin tin with paper liners.
2In large mixing bowl, whisk together the sugar, coconut milk, canola oil, vanilla, and vinegar.
3Into another bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Whisk to combine well.
4Add the dry ingredients to tyhe wet ingredients and mix just until combined. Do not over-mix!
Fill the prepared muffin tin cups to about 2/3 full.
Bake for 17 to 20 minutes or until a toothpick inserted into the center of the cupcake comes out clean.
5When cool, frost with Dairy-free frosting made by whipping together 2 Cups powdered sugar, 1/2 Cup Earth Balance, 1 teaspoon vanilla extract, pinch of salt, and a Tablespoon or so of coconut milk for desired consistancy.