Chocolate Chocolate Cupcakes with Double Chocolate Frosting

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I have to give this vegan cupcake recipe an enthusiastic 5 stars and I will tell you why. Without using any hard to find vegan swap outs for eggs, butter, and milk this recipe results in a moist, soft, delicious cupcake. I made these for my adult ladies' group so I used extra dark chocolate, extra strong coffee, cut the sugar in half, and swapped out half of the all purpose flour for whole wheat flour and they came out so much better than I expected. I'm thinking this recipe with the called for flour and full amount of sugar will be very decadent! I made the cupcakes mini and they only needed 10 minutes baking time. One batch I made as full size cupcakes and I suggest pulling them out of your oven two minutes early and test w a tooth pick. I can tell if they over bake they could get dry. They taste best after they are fully cooled so don't taste them too soon! I served them to my 3 boys and husband and they loved them!