Chocolate-Orange Vegan Halloween Cupcakes

Preheat oven to 180°C/350ºF and line cupcake pan.

Whisk the non-dairy milk, orange juice and vinegar in a measuring cup and set aside for a few minutes to get good and curdled.

Beat together the non-dairy milk mixture, oil, sugar, and orange zest. Sift in the flour, cocoa, salt, baking powder and soda and mix until no large lumps remain.

Fill cupcake liners two-thirds of the way and bake for 22-26 minutes.

Transfer to a cooling rack.

While the cupcakes are cooling, make the two frostings.

For the light / orange frosting, beat 1/8 cup margarine until fluffy. Add 1/2 cup sifted powdered sugar and beat again. Add 1/2 T orange juice and a little bit orange zest continue beating until fluffy.

For the dark/chocolate frosting, beat 1/4 cup margarine until fluffy. Add 1/4 cup sifted (unsweetened) cocoa powder and beat again. Add about 1 cup sifted powdered sugar (1/4 cup at a time) and beat again. Add non-dairy milk if necessary.

Once the cupcakes are completely cooled, put both frositngs in a piping bag, and frost nice swirls of frosting on the cupcakes.