- 3/4 cup non-dairy margarine, at room temperature, divided
- 3/4 cup sugar
- 1 tablespoon EnerG egg replacer
- 1/4 cup warm water
- 3/4 cup gluten-free all-purpose flour
- 1 cup unsweetened cocoa, sifted, divided
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup coconut milk, divided
- 1/4 cup applesauce
- 2 teaspoons vanilla extract
- 1/4 cup bittersweet (60 to 70% cacao) chocolate, chopped into small pieces
- 2 1/2 cups powdered sugar
Preheat oven to 350º F. Line or grease muffin tins.
In a mixing bowl over medium-high speed, cream 1/2 cup margarine for a few minutes. Add sugar, stopping a few times to scrape down the bowl. When light and fluffy, about 5 minutes later, set the speed on low and add egg replacer and water until incorporated.
Sift flour, 1/2 cup cocoa, baking powder and salt together. Add 1/3 to the shortening mix over low speed until fully incorporated. Mix 1/2 cup coconut milk, applesauce and vanilla together. Add 1/2 the wet ingredients to the mixer, combine and then add another 1/3 of the dry ingredients. Add remaining wet ingredients and then finish with remaining dry ingredients. Gently stir in chocolate.
Scrape batter into a pastry bag and pipe into prepared muffin tins.
Bake for 15 to 18 minutes, until a knife comes out clean. If you are making smaller cupcakes, it will take about 12 minutes. Let cool completely before frosting.
Beat remaining 1/4 cup margarine in a mixer over medium-high speed until nice and light. Lower the speed and carefully add powdered sugar. Add remaining 1/4 cup coconut milk and 1/2 cup cocoa. You may need to adjust the consistency by adding more powdered sugar or milk. You want a nice spreadable consistency.
Put icing into a piping bag and top cupcakes. Garnish with dark chocolate curls, if desired.