Vegan Chocolate Chocolate Cupcakes

I'm not a vegan. Not even close. But I do run out of eggs sometimes, and I do like to stretch my baking horizons. These vegan chocolate cupcakes are easy and delicious - you won't miss eggs or milk - or even butter - at all!

Instead of eggs, the cupcakes get their rise from baking soda and a little vinegar (which you don't taste in the final product). The end result is light, fluffy and still overwhelmingly chocolate-y. Of course, it doesn't hurt that I topped them with more chocolate. And then just a little more chocolate.

The little decorations are chocolate cookie balls, and I can find them in most candy stores here - but I'm sure they're not too hard to find in the US as well. You can also use chocolate covered nuts, raisins or coffee beans for a similar effect.

Recipe: Makes about 12 cupcakes
1 cup plus 2 tablespoons flour
1 cup sugar
1/2 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon vanilla
1/3 cup canola oil
1 teaspoons white vinegar
1/2 cups cold water
1/2 cup soy milk

Chocolate ganache - made with semisweet chocolate and soy milk

Mix together the flour, sugar, cocoa power, baking soda and salt.
Make a well in the center of the mixture and add the oil, vinegar, water and soy milk. Whisk together until the dry ingredients are all incorporated  - be careful not to overmix.
Divide the mixture up between 12 paper-lined muffin cups.
Bake on 350 F for 20-24 minutes or until test done.
Cool in the pan for 10 minutes then place on a wire rack until completely cool before frosting with chocolate ganache.