Makes 24-27 standard cupcakes
Preheat oven to 350*F
Line or grease muffin tins
2 cups sugar
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 flax eggs (2 tbsp ground flax seed in 1/2 cup water + 2 tsp egg replacer if available)
1 cup plant milk (I use almond or coconut)
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water (with 1 tablespoon instant coffee added)
In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt.
Add flax eggs, plant milk, oil, and vanilla. Beat on medium speed for 1 minute.
Stir in boiling water. The batter will be thin; that's the way you want it.
Fill liners 2/3 full with batter. I like to fill a large measuring cup and pour it into the liners.
Bake for 22-24 minutes.
Cool before frosting.
Peanut Butter Frosting
3 cups powdered sugar
1/3 cup smooth peanut butter
1 1/2 tsp vanilla
1-2 tbsp plant milk
Combine sugar and peanut butter, then add vanilla and a small amount of plant milk. Mix in a food processor until it reaches desired consistency.