Vegan Chocolate Cupcakes

Directions

1. Preheat oven to 350°. In a large bowl, whisk flour, cocoa and baking soda. In a small bowl, whisk coconut milk, sugar, oil, vinegar and vanilla. Stir into dry ingredients just until moistened.
2. Fill paper-lined muffin cups half full. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, in a large bowl, beat margarine until light and fluffy. Beat in confectioners' sugar, cocoa and vanilla. Frost cupcakes.