It really isn't hard to take the animal products out of a cupcake recipe. Taking out the eggs and making a few simple substitutions like replacing the butter with oil or shortening or even applesauce makes a really delicious, moist cupcake. If you don't label it "vegan" no one will ever be able to tell the difference.
As much as I love the cupcake recipe, I needed to come up with a chocolate vegan frosting that was just as delicious and also nut free - which rules out my favorite coconut whipped cream. I came up with this super creamy and delicious chocolate frosting and believe me - you will NEVER miss the butter in this chocolate frosting.
The key to these yummy cupcakes is in the margarine and the soy milk. These are my favorites.
1 cup vegan margarine (I used Earth Balance)
2 cups powdered sugar
1 1/2 teaspoons vanilla
5 ounces melted bittersweet chocolate
1-2 Tablespoons soy milk