World's Best Dark Chocolate Cupcakes with Cocoa Icing recipe | PCC Community Markets

Ingredients

• 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