1. Preheat oven to 350°F. Line 12-cup muffin tin with cupcake liners.
2. In medium bowl cream together margarine and sugar until light and fluffy. Add eggs one at a time until well blended. Scraping bowl down after each addition.
3. In a small bowl blend together cocoa, flour, baking soda and salt.
4. Add half of the dry mixture to creamed mixture blending well. Add half of Sensational Soy beverage and blend well. Continue until dry mixture and soy beverage have been well blended.
5. Distribute evenly between prepared cupcake liners.
6. Bake for 15-20 minutes until tops of cupcakes spring back when gently pressed.
7. Let cool completely.
8. Frost with Soy Chocolate Icing.

Customize the recipe:

1. Replace Luscious Chocolate with Classic Vanilla or Creamy Original for a less chocolaty cupcake.
2. Add ½ cup (125 ml) mini chocolate chips to prepared batter or sprinkle over iced cupcakes.
3. Add ½ cup (125 ml) chopped nuts to prepared batter or sprinkle over iced cupcakes.
4. Recipe easily doubled or halved.