Ingredients
1 1/2 cup flour
3/4 cup cocoa
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup softened vegan margarine (80% fat is best)
1/4 cup oil
1/4 cup vegan chocolate yogurt
1/3 cup applesauce
1/3 cup vegan sour cream
2/3 cup chocolate soy or almond milk
1 teaspoon peppermint extract
Directions
Preheat oven to 350F. Line cupcake tins with paper cupcake liners. Gather all ingredients and supplies. Melt chocolate chips. Put in microwave for a couple minutes – just until they’re soft. In large mixing bowl, sift dry ingredients. In small mixing bowl, mix wet ingredients. Pour wet ingredients into the dry ingredients bowl and mix until all dry ingredients are wet and there are no lumps. Do not over-mix. Fill cupcake liners 1/2 to 2/3 full. Do not over-fill or the cupcakes will rise too high and the tops will combine with the other tops. Bake 15-20+ minutes or until toothpick comes out clean. Let cool another 20 minutes, then add icing and sprinkle top with nuts. Add a chocolate chip to the top of each. Makes 24.