You asked for it and here it is, the recipe for Josh's chocolate birthday cupcakes!  They were very well enjoyed, easy to make and they rose very well.  While my decorating skills won't win any reality shows, my moist chocolate cupcakes may just make you think twice about eggs, milk, butter and other toxic animal products?

Josh's Chocolate Birthday Cupcakes


    1 3/4 cups all purpose flour (Use organic if you can)
    3/4 cup turbinado/raw sugar
    1/4 cup cocoa powder (good quality/organic)
    1 teaspoon baking soda
    1/8 teaspoon salt
    3/4 cup nondairy milk (I used flax milk)
    1/2 cup vegetable oil
    3/4 cup vegan yogurt (I used Wholesoy Vanilla Organic)
    3/4 teaspoon vanilla extract
    3/4 teaspoon apple cider vinegar

    Preheat oven to 350f, line cupcake pans with papers or oil and flour a cake pan of your selection.

    Mix all the dry ingredients in a large bowl, add wet one by one and stir until thoroughly mixed, ladle into pans and bake 12-15 minutes +/-, depending on your oven, test by inserting skewer, when it comes out clean, they are done.  Cool in pan for 15 minutes and remove to cool completely on wire racks.  Frost however you want, but keep it vegan!

    I just made a simple white icing with Earth Balance, confectioner's sugar, flax milk, and vanilla in regular icing proportions.