Directions:

Preheat the oven to 350 degrees F.

Sift the flour and cocoa powder into a mixing bowl. Add the brown sugar, baking soda and salt and mix together.

Add the soy milk, vanilla extract, olive oil, applesauce and vinegar and mix in.
Lastly add the egg substitute and mix together. Use a hand whisk to get rid of any large lumps (very small ones are fine).

Prepare your cupcake tray by setting cupcake liners into place and pour evenly making 12 cupcakes. Place into the oven to bake for 22-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

While the cupcakes are baking, prepare the frosting by adding powdered sugar, cocoa powder, vegan butter and vanilla extract to a mixing bowl. Gradually add a portion of the non-dairy milk (you might not need all of it). Using an electric mixer, start on low speed and then increase speed gradually until smooth and creamy. If the frosting ends up too thin, add more powdered sugar, if it's too thick, add more non-dairy milk a drop at a time until the right consistency is reached.

As soon as the cupcakes are cooked, move them to a cooling rack to cool completely before frosting.