I made these cupcakes for my friends daughter who is allergic to dairy, chocolate and so many other things I can’t even count. Her mom doesn’t know how to bake vegan so I offered my services.
The recipe for the frosting and cupcake came from VCTOtW but I tweaked the cupcake recipe a bit to change the flavor around adding a tbs of cinnamon and a tsp of almond extract. A large glass of soymilk is definitely needed with these!
HAPPY BIRTHDAY PAIGE!
This recipe is from VegNews courtesy of Hanna Kaminsky of Bittersweet. Very delicious 
Very yum.
Chocolatey goodness…yum. Vegan…even better!
Double Chocolate Chip Cookies
1 cup Earth Balance, softened
1 1/2 cups sugar
2 egg replacement equivalents
2 tsp vanilla extract
2 cups AP flour
2/3 cup cocoa powder
3/4 tsp baking soda
1/4 tsp salt
1 1/2 cups semisweet chocolate chips
1/2 cup chopped pecans (optional)
Preheat oven to 350 degrees
In a large bowl, beat together sugar, egg replacer and vanilla until light and fluffy. Combine the flour, cocoa, baking soda and salt. Stir into earth balance mixture until blended. Mix in chocolate chips and pecans. Drop in rounded tablespoonfuls onto ungreased cookie sheets.
Bake for 8-10 minutes or until set. Cool slightly on the cookie sheets before moving them to wire racks.
