This recipe is from the dessert cookbook, My Sweet Vegan  by Hannah Kaminsky.  They are awesome!

Cupcakes:

• 1 Cup Rootbeer Soda
• 1 Teaspoon Apple Cider Vinegar
• 3/4 Cup Sugar
• 1/3 Cup Canola Oil
• 1/2 Teaspoon Vanilla Extract
• 2 Teaspoons Rootbeer Extract
• 1 1/3 Cups Flour
• 3/4 Teaspoon Baking Soda
• 1/2 Teaspoon Baking Powder
• Pinch of Salt

Preheat your oven to 350 degrees and line a dozen cupcake tins with papers.

Combine the soda and vinegar and let stand for a few minutes. Add in the sugar and oil, whisking vigorously until slightly frothy. Integrate your extracts, and gently introduce the flour, along with the baking powder / soda, and salt, being careful not to over mix. Distributing the batter evenly between the prepared tins, fill cupcake liners approximately 3/4 of the way to the top. Bake for about 18 - 22 minutes. Allow them to cool completely before proceeding to the ganache.

Ganache:

• 5 Oz. Dark Chocolate
• 1/4 Cup Soymilk
• 1 Tablespoon Maple Syrup

Combine the above in a microwave-safe container and nuke for about a minute. Stir thoroughly even if it doesn’t look completely melted - It should come together after a bit of agitation, but if the chocolate still isn’t entirely smooth, return to the microwave for 15-30 seconds at a time, watching carefully to ensure that it doesn’t burn. Drizzle ganache in squiggles over the tops of the cupcakes. [You’ll probably have plenty of left over ganache, but is that a particularly bad thing?] Allow ganache squiggles to fully cool and dry before preparing the frosting.

Frosting:

• 1 Cup Vegetable Shortening
• 3 Cups Confectioner’s Sugar
• 2 Tablespoons Vanilla Soymilk
• 2 Teaspoons Vanilla Extract

Throw room temperature shortening into your mixer, and beat thoroughly until creamed. Add in sugar and start on a low speed so as not to spray powder everywhere. Incorporate soymilk and extract, and combine thoroughly. Apply to cupcakes as desired. Wax nostalgic about childhood memories.

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