Here's a recipe we'd been making for years before realizing it was vegan. It's for a cake, but could probably be adapted to cupcakes.
Dark Chocolate Vegan Cake
Preheat oven to 400F. Spray or wipe an 8 inch cake pan with canola oil, then line with parchment round.
1 2/3 cup all-purpose flour
3/4 cup sugar
7 tablespoons (1/2 cup - 1 tablespoon) cocoa powder (dutch process – we use Valrhona)
1 tablespoon baking powder (we use Rumford -- no aluminum)
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon white vinegar
1/2 cup canola oil
1 cup brewed coffee (can be hot or cold)
Whisk together dry ingredients in a bowl. Add vanilla, vinegar, oil, and coffee. Whisk together thoroughly to remove lumps. Pour into cake pan.
Bake for 25 minutes at 400F. Cake is best if not overbaked.
Let cool in pan on rack. If adding glaze, cool on rack 5 minutes, then remove from pan to cool completely on rack.
2 tablespoons water
2 tablespoons light corn syrup
1/3 cup sugar
6 ounces bittersweet chocolate, chopped (Callabeut 60% works well.)
In a small saucepan bring water and corn syrup and sugar to a simmer over low heat. Stir until sugar is dissolved. Remove from heat and add chocolate, swirling pan to submerge chocolate in hot syrup. Let stand 2 minutes and whisk until smooth.
Pour glaze over cake, spreading gently with silicon spatula. This cake looks very pretty if you let some glaze run down the sides.