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1
Heat the oven to 350 degrees F and arrange a rack in the middle.
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2
Line two 12-well (1/2 cup) muffin pans with paper liners; set aside.
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3
Sift the flour, cocoa powder, baking soda, baking powder, and salt into a medium bowl; set aside.
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4
Using a microwave or double boiler, melt the chocolate in a small bowl; set aside to cool slightly.
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5
In a medium, nonreactive bowl, combine the soy or rice milk and vinegar; set aside.
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6
In the bowl of a stand mixer fitted with a paddle attachment, beat the margarine and sugars on medium-high speed until fluffy and well combined, about 3 minutes, stopping as needed to scrape down the sides of the bowl.
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7
With the mixer on medium speed, add the melted chocolate and vanilla and beat until just combined.
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8
Scrape down the sides of the bowl.
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9
Reduce the speed to low, add a third of the flour mixture, and mix until just incorporated.
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10
Add a third of the soy milk mixture and mix until just incorporated.
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11
Continue with the remaining flour and soy milk mixtures, alternating between each and stopping to scrape down the sides of the bowl as needed, until all ingredients are just incorporated.
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12
Fill each muffin well about three-quarters full.
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13
Bake until a toothpick inserted into the center comes out clean, about 20 minutes.
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14
Remove from the oven and let the cupcakes cool in their pans on a rack for 10 minutes, then remove from the pans to cool completely.
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15
Using a microwave or double boiler, melt the chocolate in a medium bowl; set aside to cool.
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16
In the bowl of a stand mixer fitted with a paddle attachment, beat the margarine on medium-high speed until fluffy, about 2 minutes, stopping to scrape down the sides of the bowl.
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17
Turn the mixer to low, add the sugar and salt, and mix until incorporated.
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18
Increase the speed to medium high and beat until fluffy, about 3 minutes, stopping to scrape down the sides of the bowl.
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19
With the mixer on low, gradually add the cooled melted chocolate and beat until incorporated.
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20
Stop the mixer and add the cocoa powder, soy or rice milk, and vanilla.
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21
Beat on low until incorporated, then beat on medium high until the frosting is airy and thoroughly mixed, about 1 minute, stopping once to scrape down the sides of the bowl.
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22
Using an offset spatula or wide butter knife, spread the frosting in a gentle swirling motion over the top of each cupcake.
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23
Decorate as you wish and serve.
