Chocolate Cupcakes

Preheat oven to 350 F. Line a 12-cup muffin pan with cupcake liners.

In a medium bowl, combine the flour, sugar, baking powder, baking soda and salt. In another small bowl, combine the soymilk and apple cider vinegar until just combined and slightly thickened. Set aside.

In a small saucepan over low heat, combine the chocolate chips with the soy yogurt. Stirring constantly, cook until the chocolate is just melted and there are no lumps. Remove from heat.

Using an electric mixer on high speed, add the chocolate mixture, soymilk mixture and Egg Replacer mixture to the dry ingredients. Mix until just combined. Portion into prepared pan and bake for about 25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Allow cupcakes to cool before frosting with dairy-free frosting of choice.