It's not every day that I get an urge to bake, but when I do, I usually want something quick and rich! 

After having some stellar cupcakes at Bartertown, I had been itching to try my hand at vegan cupcakes. 

1 cup coconut milk

1 cup sugar

1 tbsp apple cider vinegar

1 tbsp vanilla extract

1/4 tsp almond extract (optional)

1/3 cup olive oil

1 1/2 cup all purpose flour

1/4 cup cocoa powder

1 tsp baking soda

a pinch of salt

handful of mini vegan chocolate chips

Peanut Butter Frosting

1/2 cup Earth Balance butter

3 cups confectioners sugar

1/2 cup peanut butter

1 tsp vanilla

2-3 tbsp coconut or soymilk

Directions

Line cupcake pan with liners. Preheat your oven to 350 degrees. 

In a mixer, beat: milk, sugar, oil, vinegar, and extract till blended. 

Mix all your dry ingredients: flour, cocoa powder, soda, and salt in a separate bowl. 

Once mixed, add to wet ingredients and mix well. Toss a handful of mini chocolate chips 

in the batter for added chocolate goodness! Pour batter into cupcake liners, filling just a little over 

half. Bake for 20 minutes. Use a toothpick or knife to check if centered is baked. 

Once done, take out of pan and let cool before adding frosting. 

In the mixer, add all the frosting ingredients and mix well. If frosting is too thick, add more 

milk in until it is at your desired consistency. Add to the tops of your cupcakes and enjoy! 

These turned out really well and am anxious to bake them again this weekend for our 

Mother's Day lunch we are hosting. 

What is your favorite type of cupcake? I think I might be baking a lot more!!!