Mini Coffee Cakes with Coffee-Fudge Frosting

1 1/4 cups all purpose flour
3/4 cup brown sugar
1 1/2 tsp baking powder pinch of salt
1/2 cup earth balance
1/2 cup boiling strong coffee
1/4 cup almond milk
1 tsp vinegar
1 1/2 tsp ener-g egg replacer mixed with
2 tbsp water
1/2 tsp vanilla

Frosting:

1/2 cup earth balance
2 cups powdered sugar
1/4 cup cocoa powder
1-2 tbsp strong coffee

1. Preheat your oven to 350º and lightly grease and flour a cupcake tin. In a large bowl combine the flour, sugar, baking powder and salt.
2. Melt the earth balance in a small saucepan over low heat. Stir in the coffee and remove from heat. In a measuring cup, whisk together the almond milk and vinegar. Add the egg replacer and vanilla.
3. Pour the coffee and butter into the dry ingredients and stir lightly. Add in the milk mixture and mix until just combined. Divide the batter evenly into your cupcake tin (each will be about 2/3 of the way full) and bake for about 20 minutes or until a toothpick comes out clean.
4. Meanwhile, make the frosting. Mentally prepare yourself, first. This might be the best and most dangerous frosting I have ever made.
5. Cream together the earth balance, cocoa powder and 1 cup of powdered sugar. Add in the rest of the sugar and 1 tbsp of coffee and stir until creamy. If the frosting is too thick, mix in another tbsp of coffee. You don't want it too liquified though, it should be a fudge-y consistency.
6. Let the cakes cool for about 20 minutes, then frost and enjoy.

From here.