Sift in the flour, baking soda, baking powder, salt, and spices.
Gently whisk by hand until just combined, don’t use an electric mixer or overmix the batter because it may become too gummy.
Once combined, gently fold in the dark chocolate chips.
Fill liners with 1/4 cup batter (cups should be approximately 2/3 full).
Bake for 22 to 24 minutes, or until toothpick inserted into the center comes out clean.
Transfer cupcakes to a wire rack and let cool completely before frosting.
To Make Frosting:
Cream vegan margarine. Add 1/2 cup confectioners sugar and mix until smooth. Add rum and cinnamon, and slowly mix (careful not to splatter). Continue adding sugar, 1/2 cup at a time, mixing well between additions. Continue to beat until light and fluffy. If frosting is too thick, add a bit of soy milk to thin it out. If too thin, add more sugar and continue to beat until it is the right consistency. Spoon into a piping bag or just slather it right onto the cupcakes.
Dust with cinnamon and enjoy!
See eating vegan doesn’t mean you have to eat grass, and it’s super easy! Try incorperating more vegan recipes into your diet, and you’ll be doing your self and the environment a favor!
Happy Tuesday Blog Readers!!
Sincerely,
Short Presents!
