1 1/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup vegetable oil
1 cup sugar
2 eggs
1/2 cup chocolate soy milk
1 tsp. vanilla extract

Sift together flour, cocoa powder, baking powder, and salt.

In a separate bowl combine vegetable oil with sugar, and stir until sugar is dissolved. Beat in eggs.

Add dry ingredients to wet ingredients, 1/2 cup at a time, until fully added and all clumps of flour are dissolved.

Add chocolate soy milk and vanilla extract. Stir until batter is smooth and velvety. Pour into a lined or greased muffin tin.

Bake in a preheated 375°F oven for 12 to 15 minutes, or until toothpick inserted in center comes out clean. Let cool in tin for 10 to 15 minutes, then remove, and let cool on a wire rack, until fully cooled.

VANILLA BUTTERCREAM FROSTING:

1/2 cup shortening (Crisco)
2 cups powdered sugar
2-3 tablespoons vanilla soy milk
1/2 tsp. vanilla extract

With an electric mixer, or by hand, beat shortening for 45 to 50 seconds.

Add powdered sugar, and beat until mixture starts to come together.

Set mixer aside and add vanilla soy milk and vanilla extract. Stir until mixture is smooth and creamy.

Frost on cooled cupcakes and serve.

Submitted by: Daniel Lee Mishkin