1 cup boiling water
1 cup dates, chopped
1 teaspoon baking soda
1 cup organic unbleached sugar
1/2 cup vegan shortening
1/4 cup non-dairy yogurt
1 teaspoon vanilla
2 cups flour
4 tablespoons cocoa
1/4 teaspoon salt
1/2 cup nuts (any kind)
1 6oz bag non-dairy chocolate chips
Pour boiling water over the dates and baking soda.
Add organic unbleached sugar, shortening, soy yogurt, and vanilla.
Mix flour, cocoa, salt, nuts, and chocolate chips into mixture.
Fill cupcake tins or papers about 2/3 full.
Bake at 375 degrees for 20 to 24 minutes.
Makes 20 to 24 cupcakes.
Perfect with Vegan Fudge Frosting