We had a BBQ picnic at lunch, and I wanted to make something that one of my dairy free co-workers could eat (no cow products or cinnamon for here either). I was up for the challenge, but I wanted to make something that everyone else would like, too.<\/p>\n
I\u2019d read about \u201cChocolate Cupcakes for Almost Everybody<\/a><\/strong><\/em>\u201d in the Best Food Writing 2009<\/a><\/em>.<\/p>\n I used vanilla soy milk (the recipe calls for soy or rice milk, but a vegan friends says the rice milk doesn\u2019t rise as well.) I also had Dutch Processed cocoa powder, which is a bit darker than regular cocoa powder.<\/p>\n The recipe says it will make 12 cupcakes, but it made 18 for me \u2014 it leaves more room for the glaze on top. That did reduce my cooking time from 20 minutes to about 15 minutes. I added orange\/Halloween sprinkles to make them more festive.<\/p>\n And they were a hit. The chocolate cupcakes were moist and with a very rich, chocolate flavor. I really liked the 3-ingredient\u00a0 icing \/ glaze \u2014 easy to make and spread. All the ingredients are ones I have on hand, and the recipe is very easy to make. You could use buttermilk if you aren\u2019t a soy milk person, but the texture was just right \u2013 not my different than my black bottom cupcakes.<\/p>\n