I'm not vegan but I do like to eat healthier versions of everyday favorites. This is the best chocolate cupcake recipe - it is easy, quick, moist and delicious. I find it a challenge and enjoy revising recipes to make them healthier without sacrificing texture and flavor. I was able to substitute half of the white flour with whole wheat pastry flour, replace the white sugar with a combination of agave, brown rice syrup and/or raw granulated sugar. I add a bit of expresso powder to the dry mix to enhance the chocolate flavor. For the frosting, I prefer a chocolate ganache made with almond milk instead of traditional frosting. Shaved chocolate on top of each cupcake makes them look very gourmet. I have made these cupcakes frequently, and they really do come out great every time.