The World's Best Chocolate Cupcakes

These are delicious and made with the finest ingredients. Believe it or not, I adapted the recipe that I found off the back of the Hershey's Cocoa box that I clipped off the wrapper about 20 yrs ago. They are best when made with the highest quality ingredients you can find. Green & Blacks is the BEST.

You can "down-market" the ingredients, but if you do, then I can't guarantee the results!!

Cake:

2 cups organic unrefined sugar
1-3/4 cups organic whole wheat pastry flour
3/4 cup Green & Black's organic cocoa
1-1/2 t baking powder (I use Hain Feather Weight brand, I think any non-aluminum is ok)
1-1/2 t baking soda
2 "eggs": 3 t Egg Replacer mixed well with 4 T hot water [crucial!!! results are WAY better if you don't use real eggs]
1 c. organic unsweetened soy milk, rice milk, or nut milk
1/2 c organic sunflower or safflower oil
2 t organic vanilla extract
1 c boiling filtered water

Frosting:

1/2 c Earth Balance "butter"
2/3 c Green & Black's organic cocoa
3 c organic powdered sugar
1/3 c organic unsweetened soy milk, rice milk, or nut milk
1 t  organic vanilla extract

Heat oven to 350F. Prepare cupcake pans by lining with unbleached paper cupcake cups (I use "If You Care" brand).

Combine all dry ingredients well in a large mixing bowl (I use my trusty Kitchen Aid standing mixer with paddle attachment).

Add Wet ingredients except boiling water, and mix well about 2 min on low-medium speed (so you don't splash all that precious Green & Blacks out of the bowl!).

Mix in boiling water, just until smooth. The batter is really thin at this point.

Fill cupcake cups about 2/3 of the way full if using.

Bake about 25-30 minutes checking for doneness with a toothpick (should come out clean).

Let cool completely on a rack.

To make the frosting (I use the Kitchen Aid with paddle):

Melt the butter. Add to mixing bowl with the cocoa and mix until smooth. Add about 1/4 of the sugar at a time, alternating with 1/4 of the milk until smooth. Add more powdered sugar if you want it stiffer. Add more milk to soften (I've never had to add milk, only sugar to get the right consistency but your experience will depend on your locale's humidity level). Add in the vanilla last. Mix it all up until smooth smooth smooth and stiff enough to be piped onto the cupcakes.

Using a silicone spatula, transfer frosting to pastry bag fitted with your favorite tip.

Have fun with pastry bag tips to see which one works best for you. I saw some fun ideas in a cooking magazine where the frosting looks like a star burst. I usually use a large starburst tip.

Decorate each with a piece of all natural hard candies or all natural candy coated chocolate, all natural gum drops, white chocolate chip, or whatever gives it color & makes it fun.