If you love chocolate, then these are the cupcakes for you!! Multiple kinds of chocolate add depth, moisture and an unmatchable flavor that will explode in your mouth! Put me in that chocolate coma baby!! Loaded with antioxidants from the dark cocoa, & you don't have to worry about licking the spoon when you are ready to clean up since they don't contain eggs. This makes about 24 cupcakes (I am totally unable to make the right amount to fill up the cupcake pans correctly, sigh....), one bundt cake, or (2) 9-inch layer cakes.

3 cups unbleached organic all-purpose flour (can substitute rice flour if you want a lighter cake or are gluten intolerant)

1 1/2 cups organic granulated sugar

1 t. sea salt

1 t. baking soda

1 t. baking powder

1/2 c. dark unsweetened cocoa powder

3 t. vanilla extract

1/2 c. organic canola oil**

2 T. apple cider vinegar

2 c. almond milk, plain, unsweetened )

1 c. Enjoy Life mini semi-sweet chocolate chips

1 recipe of Chocolate Frosting (to follow)

Preheat oven to 350 degrees. Spray muffin tins with cooking spray, or use paper liners. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and cocoa together. Add the apple cider vinegar to the almond milk, let sit for 5 minutes. This will give it the consistency and tang of buttermilk. Stir in the oil & vanilla extract into the milk mixture. Make a well in the middle of the dry ingredients, pour the liquids into the dry and stir JUST until combined. DO NOT overstir. Fold in the chocolate chips. Using an ice cream scooper, scoop about 1/3 c. into prepared muffin tins. Bake in oven, about 18-20 mins if making cupcakes. If you are making nine inch pans, check after 20 mins, bundt after 30 minutes. You test by inserting a toothpick in. If it comes out clean, then they are done!! Let cool completely before icing. Ice with the icing of choice. Enjoy!

Yield: 21 cupcakes(sigh), two 9 inch round cakes, or one bundt cake

**If you are trying to limit your fat intake, you can easily eliminate the oil completely (I accidently did this once, and no one knew the difference....).

CHOCOLATE ICING

1/2 c. non-hydrogenated, non-dairy butter such as Earth Balance, softened

1/2 c. non-hydrogenated vegetable shorthening, such as Earth Balance, softened

4 c. powdered sugar (I use organic if I have it)

1/2 c. unsweetened cocoa powder, regular or dark

2 t. vanilla extract

2-4 T. non-dairy milk

Using a hand mixer in a medium bowl, blend together the non-dairy butter & shortening until creamy. In another medium bowl, sift together the sugar and cocoa. With the mixer on low speed, blend in the sugar/cocoa mixture for about 2-3 minutes. Add in the vanilla and 2 T. non-dairy milk, and turn on the mixer to high speed. Add in a tablespoon at a time of the non-dairy milk until your reach the desired consistency. I prefer soft peaks when I pull the mixer blades away. If not using right away, cover bowl with plastic wrap to keep the icing from hardening. May be frozen if not all used, or refrigerated for up to 2 weeks. Re-whip before you use it again.

Yield: Enough to ice 1 bundt, 2 nine inch cakes or 24 cupcakes.